胡卜糖:地中海国家被忽视的功能饮料的益生菌潜力
Lorenzo Nissen1,2, Davide Addazii1, Flavia Casciano1
1DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 44, 40127 Bologna, Italy.
Foods (Basel, Switzerland)
|January 8, 2025
概括
与商业版本相比,突尼斯手工制作的胡卜糖显示出优越的益生菌潜力,促进有益的肠道细菌生长. 需要进一步分析以监测furfural含量的安全性.
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:
- 来自Ceratonia siliqua果的胡卜糖是一种具有历史营养价值的传统功能饮料.
- 目前,胡卜糖未得到充分利用,这促使人们对其功能性质进行研究.
- 手工制作的胡卜糖代表了功能成分的潜在有价值,但尚未被充分探索的来源.
研究的目的:
- 为了比较手工制作的突尼斯胡卜糖与商业基准的益生菌潜力.
- 评估胡卜糖成分对益生菌活性和肠道微生物群调节的影响.
- 描述影响胡卜糖功能的挥发性有机化合物和物理化学特性.
主要方法:
- 使用益生菌评分和双生菌活性试验来评估益生菌活性.
- 使用固相微提取气色谱-质谱法 (SPME GC/MS) 进行了挥发性体的表征.
- 物理化学和营养参数与致病性大肠杆菌生长抑制一起被分析.
主要成果:
- 突尼斯手工制作的胡卜糖显示出比商业样品更高的益生菌疗效,在某些方面甚至超过了果物-寡糖 (FOSs).
- 与商业基准相比,手工制作的产品表现出致病性大肠杆菌的生长率较低.
- 挥发体分析显示手工制作的糖中有机酸和的度较高,与益生菌活性有正相关.
结论:
- 由于有机酸的丰富多样性,突尼斯手工制作的胡卜糖具有卓越的益生菌潜力.
- 这项研究强调了手工制作的胡卜糖作为促进肠道健康的功能性食品的潜力.
- 由于潜在的毒性问题,监测突尼斯胡卜糖中的furfural水平至关重要.
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