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开发一种生物功能发酵大豆饮料,补充了微生物外聚糖和其对人类肠道微生物群的作用in vitro

Giulia Bisson¹, Clara Comuzzi¹, Jamie A FitzGerald^2,3,4

¹Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Italy. marilena.marino@uniud.it.

Food & function

|July 17, 2025

概括

在发酵大豆饮料中的Leuconostoc mesenteroides的外聚糖 (EPS) 增强了肠道微生物群的多样性和有益的细菌,如Bifidobacterium longum. 这种功能性食品成分还增加了有益的短链脂肪酸 (SCFA).

科学领域:

微生物学微生物学
食品科学食品科学食品科学
胃肠病学胃肠病学

背景情况:

肠道微生物群对人类健康至关重要.
来自乳酸细菌 (LAB) 的外聚糖 (EPS) 通过调节肠道微生物群来显示益生菌的潜力.
将EPS纳入食品可以增强其功能性质.

研究的目的:

为了研究一个发酵大豆饮料补充EPS从Leuconostoc mesenteroides对人类远端结肠微生物群的影响.
评估对微生物多样性,特定有益细菌和短链脂肪酸 (SCFA) 生产的影响.

主要方法:

制备了一种发酵大豆饮料,并补充了两种类型的EPS (EPS_O和EPS_F).
使用了人类远端结肠的ex vivo模型,用大豆饮料 (SM),用EPS_O (SMO) 接种SM,用EPS_F (SMF) 接种SM的便样本.
样品被无氧化化24小时,并使用射门元基因组学和SCFA分析进行分析.

主要成果:

与SM相比,SMO和SMF都显著增加了便微生物群的α多样性.
SMO 特别促进了 Bifidobacterium longum 和 Faecalibacterium prausnitzii 的生长.
与SMO和SMF进行发酵后,与SM相比,酸盐和酸盐的含量更高.

结论:

由Leuconostoc mesenteroides产生的EPS可以调节肠道微生物组.
这些EPS显示出作为功能性食品成分的潜力,以增强肠道健康.
这项研究表明,EPS在增加有益微生物种群和SCFA生产方面发挥了作用.

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