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释放发酵甜菜番茄的潜力:增强多回收和肠道微生物群相互作用

Kübra Küçükgöz¹, Koen Venema², Franklin Chamorro³

¹Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences, Institute of Human Nutrition, Nowoursynowska Str. 159C, 02-776 Warsaw, Poland.

|October 15, 2024

概括

用Lactobacillus johnsonii K4发酵甜菜可以提高消化过程中的多释放和生物可访问性. 这种发酵的番茄显示了通过有益的微生物相互作用促进肠道健康的潜力.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
营养科学营养科学

背景情况:

甜菜番茄是一种多的来源,具有潜在的健康益处.
了解消化过程中的多释放和生物可访问性对于评估健康影响至关重要.
肠道微生物群在代谢饮食化合物方面发挥着重要作用.

研究的目的:

评估消化和肠道微生物群对甜菜番茄多的影响.
评估发酵甜菜番茄中的多的生物可访问性和微生物相互作用.
为了研究 Lactobacillus johnsonii K4 发酵对多烯形状的影响.

主要方法:

使用TNO胃肠道模型1 (TIM-1) 和TNO胃肠道模型2 (TIM-2) 来模拟消化.
在发酵和非发酵的甜菜番茄中比较聚烯的释放和回收.
在模拟消化过程中分析了多和肠道微生物群之间的相互作用.

主要成果:

用Lactobacillus johnsonii K4发酵显著增加了生物活性化合物的释放和回收,包括酸,黄和贝他林.
发酵样本在模拟消化过程中显示出更高的多回收百分比.
一些多化合物在发酵过程中被降解,表明复杂的代谢过程.

结论:

用特定的益生菌发酵甜菜番茄提高了多的生物可访问性.
发酵的甜菜番茄具有作为促进肠道健康的功能性食品的潜力.
肠道中的多代谢是动态的,受食品加工和微生物活动的影响.

关键词:

甜菜是一种甜菜,甜菜是一种甜菜.生物活性成分生物活性成分消化消化消化消化发酵发酵是一个过程.我们的肠道微生物群.聚醇是一种多的化合物.茄子番茄子番茄子

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