来自山西老的黑胺:在体外模拟消化和结肠发酵后的特征和行为
Jun Wang1, Nannan Zhang1, Ting Xia1
1State Key Laboratory of Food Nutrition and Safety/Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Food chemistry
|October 31, 2024
概括
含有丰富碳水化合物的黑素 (VM) 在消化过程中表现出稳定性. 在发酵后,VM增加了抗氧化能力和有益的肠道细菌,表明作为功能性食品成分的潜力.
科学领域:
- 食品化学 食品化学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 黑胺是复杂的棕色聚合物,在梅拉德反应中形成.
- 与其他食品中的黑色素相比,黑色素 (VM) 的研究较少.
- 了解VM在胃肠道中的行为对于其应用至关重要.
研究的目的:
- 为了研究VM的结构和物理化学特性.
- 为了评估VM在体外消化过程中的稳定性和变化.
- 评估VM对肠道微生物发酵和相关代谢物的影响.
主要方法:
- 在体外消化模型模拟人类胃肠道条件.
- 在体外结肠发酵使用便微生物群.
- 物理化学性质的分析 (粒子大小,碳水化合物含量,MW).
- 总含量 (TPC),总黄含量 (TFC) 和短链脂肪酸 (SCFA) 的量化.
- 微生物群分析以确定细菌组成的变化.
主要成果:
- VM的粒子大小 (166.46 nm) 比模型黑色素 (20.69 nm) 更大.
- 在消化过程中VM表现出稳定性,碳水化合物含量降低,MW.
- 结肠发酵显著增加了TPC (79.48毫克GAE/g DW),TFC (0.422毫克RE/g DW),抗氧化能力和SCFA.
- VM调节了肠道微生物群,促进了像Firmicutes和Bifidobacterium这样的有益细菌.
结论:
- 的黑胺具有独特的物理化学特性.
- 在消化过程中VM是稳定的,可以通过肠道微生物发酵.
- 维米增强抗氧化能力和SCFA生产,作为潜在的益生菌.
- 由于其前生物效应,VM显示出在功能性食品中使用的潜力.
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