小黑豆奶的抗氧化能力,经过与ROS耐药益生菌发酵
1Department of Companion Animal Industry, Tongmyong University, Busan, 48520 Republic of Korea.
Food science and biotechnology
|February 17, 2025
概括
研究人员从金中鉴定出具有益生菌性质和高反应性氧物种 (ROS) 耐药性的乳酸细菌 (LAB). 用这些益生菌发酵小黑豆奶增强了其抗氧化活性和营养价值.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 益生菌 益生菌是一种益生菌.
- 抗氧化剂是一种抗氧化剂.
背景情况:
- 乳酸细菌 (LAB) 以其益生菌潜力而闻名.
- 反应性氧物种 (ROS) 可能会对微生物生存能力和食品质量产生负面影响.
- 自然发酵的食物,如金,是有益微生物的来源.
研究的目的:
- 为了隔离和表征来自金奇的益生菌性质的ROS耐药LAB.
- 用这些选定的益生菌来评估小黑豆奶的发酵.
- 评估益生菌发酵对大豆奶的物理化学和抗氧化特性的影响.
主要方法:
- 从自然发酵的卜金奇中分离和选LAB.
- 评估孤立LAB菌株的ROS耐药性和益生菌潜力.
- 使用选择的ROS耐药益生菌LAB,发酵小黑豆奶.
- 对发酵大豆奶的微生物学,物理化学和抗氧化特性进行分析.
主要成果:
- 四种LAB菌株 (Leuconostoc dextranicum SRK03,Lactobacillus brevis SRK15,Lactobacillus acidophilus SRK30和Lactobacillus pentosus SRK38) 显示出显著的ROS耐药性和益生菌活性.
- 与非发酵大豆奶相比,益生菌LAB发酵显著改善了小黑大豆奶的微生物,物理化学和抗氧化特征.
- 不同的益生菌菌株的抗氧化活性各不相同,并且在抗氧化能力和发酵参数之间发现了强烈的相关性.
- 添加特定的益生菌进一步增强了发酵大豆奶中的LAB生长和抗氧化活性.
结论:
- 金奇衍生的LAB,特别是Leuconostoc dextranicum SRK03,Lactobacillus brevis SRK15,Lactobacillus acidophilus SRK30和Lactobacillus pentosus SRK38,具有宝贵的益生菌和ROS耐药性.
- 小黑豆奶与这些益生菌的发酵产生了一种具有增强功能性质的产品,包括增加抗氧化活性.
- 益生菌发酵的小黑豆奶代表了一个有前途的无乳制品功能性食品替代品,具有潜在的健康益处.
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