果汁发酵的乳酸菌植物改善其风味特征和益生菌潜力
Boqian Zhou1, Zhuobin Xing1, Yiting Wang1
1College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Foods (Basel, Switzerland)
|July 12, 2025
概括
乳植物菌植物发酵果汁 (FAJ) 是安全的,并增强了风味. 这种功能性饮料可以积极改变肠道微生物群,促进新陈代谢,在肥胖人群中显示出抗肥胖作用的潜力.
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:
- 发酵果汁 (FAJ) 提供了改善消化和新陈代谢等健康益处.
- 开发富含益生菌的功能果汁需要安全有效的初始培养.
研究的目的:
- 为了确定 Lactiplantibacillus plantarum (L. plantarum) 作为FAJ的安全起始培养物.
- 评估L. plantarum发酵的FAJ对肠道微生物群和代谢活动的影响,特别是在肥胖个体中.
主要方法:
- 评估了L. plantarum的安全性 (生物原氨基,血液溶解活性,生物膜形成).
- 使用电子鼻子分析了FAJ挥发性化合物.
- 在果汁中评估L. plantarum的生长.
- 确定了FAJ对肠道微生物群组成 (16S rRNA测序) 和肥胖个体的糖解活性的影响.
主要成果:
- L. plantarum 显示微小的生物氨基氨基生产和没有血液溶解活性.
- FAJ发酵丰富了挥发性化合物,改善了风味.
- 在肥胖个体中,FAJ显著增加了有益的肠道细菌 (菌,菌,双菌) (p < 0.05).
- FAJ增强了糖分的活性,表明潜在的代谢调节.
结论:
- L. plantarum是FAJ生产的安全有效的初始培养物.
- L. plantarum发酵的FAJ具有理想的感觉品质和安全属性.
- 通过肠道微生物组调节和代谢途径激活,FAJ显示出抗肥胖潜力,支持其作为功能饮料的发展.
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