从越南便中分离出来的热杀死乳酸细菌的功能性质
Ji-Won Lee1, Seo-Eun Song1, In-Bae Kim1
1Department of Animal Resource & Science, Dankook University, Cheonan 31116, Korea.
Food science of animal resources
|July 14, 2025
概括
经热处理的乳酸细菌 (LAB),特别是乳植物菌 (Lactiplantibacillus plantarum V10),表现出强大的抗氧化和抗炎性质. 在65°C60分钟的最佳无活化为东南亚市场带来了一个有前途的功能成分.
科学领域:
- 微生物学与食品科学 微生物学与食品科学
- 免疫学和肠道健康
- 生物技术和功能性成分
背景情况:
- 乳酸细菌 (LAB) 以其健康益处而闻名.
- 热处理是灭活微生物的常见方法.
- 了解非活化LAB的功能性质对于开发功能性食品至关重要.
研究的目的:
- 评估来自越南便的热处理LAB的功能性质 (抗氧化,免疫调节).
- 为了确定最佳的热处理条件以使LAB失活.
- 评估热处理后的Lactiplantibacillus plantarum V10作为一个功能成分的潜力.
主要方法:
- 基于酸/胆耐药性和酶性活动的LAB菌株的隔离和选择.
- 应用各种热处理 (65°C 60分钟,95°C 10分钟).
- 对抗氧化活性,脂铁醇酸 (LTA) 含量,免疫调节作用 (氧化抑制,细胞因子表达) 和酶耐药性的测试.
主要成果:
- 热处理使LAB失活,65°C60分钟是最佳温度.
- 经热处理的 Lactiplantibacillus plantarum V10 显示出显著的抗氧化和抗炎活性.
- HT L. plantarum V10 呈现高LTA含量和对素和氨酶等消化酶的耐药性.
结论:
- 热处理的Lactiplantibacillus plantarum V10是一种可行的功能成分,具有增强的抗氧化和免疫调节功能.
- 最佳的热处理 (65°C60分钟) 保持了有益的特性.
- 这种菌株有可能在功能性食品中应用,特别是在东南亚市场.
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