相关实验视频

Updated: Jun 19, 2026

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles

Published on: March 15, 2012

关于adlay种子多糖的新见解:受酶辅助的Aspergillus niger固态发酵对其结构特征,模拟胃肠道消化和益生菌活性的影响

Xiuping Wan¹, Juxiang Wang¹, Shengyan Zhang¹

¹College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China.

International journal of biological macromolecules

|November 28, 2024

概括

通过酶辅助发酵修饰的阿德莱种子多糖 (ASBPs) 显示出增强的肠道健康益处. 一种特定的变体ASBP-CF有效地促进有益的肠道细菌,并产生有益的短链脂肪酸 (SCFA).

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物技术是生物技术.

背景情况:

阿德莱种子常常被浪费,尽管它含有有价值的多糖.
开发农业副产品的高价值应用对于可持续性至关重要.

研究的目的:

为了研究adlay种子多糖化物 (ASBPs) 的结构和物理化学特性.
评估ASBP的体外消化行为和便发酵概况.
探索ASBP-CF作为肠道健康的潜在益生菌.

主要方法:

使用热水提取和Aspergillus niger固态发酵 (SSF) 制备ASBP,包括酶辅助SSF (ASBP-CF).
分析了结构性和物理化学性质 (含糖量,分子量,颗粒大小).
进行了体外消化和便发酵试验,以评估发酵性和微生物影响.

主要成果:

酶辅助的SSF提高了ASBP提取效率和均性.
ASBP-CF表现出最佳的提取速率,糖含量,最小的分子量和最小的颗粒大小.
所有的ASBP在消化过程中都稳定,但被肠道微生物群发酵,ASBP-CF显示出最高的益生菌疗效.
ASBP-CF 增加了有益的 Bacteroidetes,抑制了蛋白质细菌,并增强了短链脂肪酸 (SCFA) 生产.

结论:

ASBP-CF显示出作为改善肠道健康的食补充剂的巨大潜力.
本研究提出了adlay种子分枝的高价值利用策略.
酶辅助SSF是一种有效的生产功能ASBP的方法.

关键词:

阿德莱种子的多糖化物由酶辅助的阿斯伯吉卢斯尼格尔固态发酵.我们的肠道微生物群.在体外模拟消化过程中模拟消化.益生菌益生菌益生菌结构结构是一个结构.

更多相关视频

Ammonia Fiber Expansion AFEX Pretreatment of Lignocellulosic Biomass

Ammonia Fiber Expansion AFEX Pretreatment of Lignocellulosic Biomass

Published on: April 18, 2020

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.

Published on: February 15, 2019

相关概念视频

Carbohydrate Digestion

Carbohydrate Digestion

Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...

Microbes in the Production of Fermented Foods

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

Production of Organic Acids

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...