新型发酵植物性功能饮料:对人类肠道微生物群的生物学潜力和影响
Catarina Vila-Real1, Célia Costa1, Ana Pimenta-Martins1
1CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Foods (Basel, Switzerland)
|February 13, 2025
概括
这项研究将发酵的手指小米转化为植物性功能饮料 (PBFB). 发酵增强了抗糖尿病特性,并增加了有益的肠道细菌,如Bifidobacterium.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 人类营养人类营养
背景情况:
- 非乳制品的受控发酵可以提高安全性和营养价值.
- 精选的初始培养可以增强发酵食品的生物潜力.
- 指小米是一种营养丰富的谷物,适合开发功能性食品.
研究的目的:
- 为了研究一种新的发酵指小米产品的生物潜力.
- 评估这种发酵植物性功能饮料 (PBFB) 对人类肠道微生物群的影响.
- 为了评估微生物生长,化合物和发酵期间生物活性的变化.
主要方法:
- 指小米是使用Weissella confusa和Lactiplantibacillus plantarum发酵的.
- 测量了微生物生长,化合物,抗氧化剂和抗糖尿病活性.
- 实验室消化和便发酵模型被用来研究肠道微生物群的影响.
主要成果:
- 发酵显著增加了总和抗糖尿病活性.
- PBFB促进了Bifidobacterium在肠道微生物群中的生长.
- 发酵导致有益的短链脂肪酸 (乙,,黄油) 和乳酸的释放.
结论:
- 新型PBFB显示出显著的抗糖尿病潜力.
- PBFB对人类肠道微生物群产生积极的双生菌效应.
- 这种PBFB的消费可能有利于血糖水平和肠道健康.
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