自然生物活性化合物丰富功能酸奶:对益生菌的影响及其潜在的健康益处
Moumika Rahman Brishti1, Gopinath Venkatraman2,3, Ahmad Salihin Bin Hj Baba1
1Department of Biochemistry, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia.
Probiotics and antimicrobial proteins
|February 11, 2025
概括
富含益生菌和益生菌的酸奶提供了增强的营养. 封装技术可以改善营养物质的输送和益生菌的生存,创造有效的功能性食品和药物.
科学领域:
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
- 生物技术是生物技术.
背景情况:
- 由于营养缺乏和非传染性疾病 (NCD) 的增加,对基于酸奶的营养保健品和功能药物的需求日益增加.
- 益生菌酸奶作为一种可行的传递系统,提供必需的营养素.
- 益生菌组合可以提高益生菌的生存能力,营养价值和疗效.
研究的目的:
- 审查生产增强酸奶配方的方法.
- 探索封装技术,以改善生物可用性和益生菌的生存.
- 检查影响酸奶基础营养品和药物的质量因素.
主要方法:
- 关于酸奶与益生菌和益生菌进行丰富的文献综述.
- 研究封装方法,如微封装和乳化.
- 分析将金属纳米颗粒用于增强功能.
- 检查关键质量参数:可行性,质感和协同作用.
主要成果:
- 基于生物聚合物的封装保护益生菌免受胃酶的影响,提高生物可用性.
- 封装改善了结肠中的营养和微生物吸收.
- 金属纳米结构可以提高酸奶产品的抗氧化能力.
- 优化生产方法对于优质酸奶营养品至关重要.
结论:
- 封装是克服胃环境对酸奶中的益生菌和营养素的限制的关键.
- 像微封装和纳米粒子结合等先进技术为开发基于酸奶的功能性食品和药物提供了有希望的途径.
- 对优化这些方法的进一步研究将导致改善健康结果.
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