发酵牛奶衍生聚的潜在的益生菌性质和扩散机制
Lu Cheng1, Feng Wang1, Yuqiao Guo1
1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China.
Food chemistry
|September 24, 2024
概括
发酵牛奶可以促进有益的肠道细菌,如乳球菌,同时抑制有害的细菌. 这些会影响细菌的新陈代谢,为预微生物的发展提供新的途径.
科学领域:
- 微生物学 微生物学
- 生物化学 生物化学
- 营养科学 营养科学
背景情况:
- 益生菌对肠道健康至关重要,它调节肠道微生物群.
- 发酵乳制品是具有健康益处的生物活性的潜在来源.
- 了解-微生物相互作用是开发新型功能性食品的关键.
研究的目的:
- 为了研究发酵牛奶衍生的的前生物潜力.
- 阐明这些素影响肠道微生物群增殖的机制.
- 为了确定负责这些效应的特定序列.
主要方法:
- 提取,净化和体外培养具有菌群的发酵乳.
- 高通量16S rRNA测序用于微生物群分析.
- 在实验室中合成已识别的和LC-MS代谢因子,用于机制研究.
主要成果:
- 可以促进有益的乳球菌的生长,并抑制有害的大肠杆菌-西格拉菌.
- 确定了五种特定的 (GRP1-5),其分子重量在1000-2000Da之间.
- 类药物影响了阿尔金因生物合成,氨基糖/核酸糖代谢,以及乳球菌中有机酸的产生.
结论:
- 发酵牛奶具有显著的益生菌性质.
- 这些可以通过影响关键代谢途径来调节肠道微生物群的组成和功能.
- 这项研究支持从发酵乳制品来源开发新的益生菌.
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