发酵的红色皮塔亚 (Lacticaseibacillus casei) 和Bifidobacterium breve促进了结肠中有益的微生物的增殖
Li Cao1, Mengxi Wan1, Zhixing Xian1
1School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, 510006, China. dongxsu@126.com.
Food & function
|August 27, 2024
概括
用特定细菌对红色皮塔亚纸进行益生菌发酵,显著增强了它的α-葡萄糖酶和α-氨酶抑制. 这种发酵还增加了有益的寡糖类,并有利地改变了肠道微生物群的组成.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养保健品 营养保健品
背景情况:
- 红色皮塔亚 (Hylocereus polyrhizus) 具有α-葡萄糖酶抑制的特性.
- 益生菌发酵对红皮塔亚的酶抑制活性和肠道微生物群调节的影响尚不清楚.
研究的目的:
- 为了研究乳酸细菌和Bifidobacterium breve发酵对红皮塔亚肉质α-葡萄糖酶和α-氨酶抑制的影响.
- 为了分析由发酵的红色皮塔亚纸引起的寡糖类产量和肠道微生物群的变化.
主要方法:
- 红皮塔亚肉质是使用六种乳酸细菌菌株和Bifidobacterium breve进行发酵的.
- 进行了酶抑制试验 (α-葡萄糖酶和α-氨基酶).
- 量化了橄糖含量.
- 用16S rRNA高通量测序分析了肠道微生物组成.
主要成果:
- 用Bifidobacterium breve (BB) 和Lacticaseibacillus casei (LC) 发酵显著增加了α-葡萄糖酶和α-氨基酶抑制率.
- LC组实现了99%的α-葡萄糖酶抑制和89.91%的α-氨基酶抑制;BB组实现了95.28%的两者.
- 发酵的纸产生了显著更高水平的寡糖.
- 肠道微生物群分析显示,乳酸菌和菌的数量增加,菌的数量减少,其中Bifidobacterium longum,Faecalibacterium prausnitzii和Lactobacillus zeae作为主导物种.
结论:
- 益生菌发酵,特别是用Bifidobacterium breve和Lacticaseibacillus casei,增强了红皮塔亚纸作为功能性食品成分的潜力.
- 发酵改善了酶抑制活性,增加了有益的寡糖类,并积极调节了肠道微生物群的组成.
- 这些发现支持从发酵的红皮塔纸中开发新的功能产品.
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