提高豆类的营养质量和功能:使用Pleurotus ostreatus进行固态发酵的应用
Seyyed Mohammad Ali Noori1,2, Mohammad Hojjati3, Reihaneh Sorourian4
1Toxicology Research Center, Medical Basic Sciences Research Institute Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran.
Food science & nutrition
|October 27, 2025
概括
使用Pleurotus ostreatus的固态发酵 (SSF) 通过减少反营养素和增加蛋白质消化能力来增强豆类营养. 这种生物处理方法提高了抗氧化能力,使豆类成为功能性食品的有价值产品.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 营养生物化学 营养生物化学
背景情况:
- 豆类是重要的蛋白质来源,但抗营养素限制了营养素的生物可用性.
- 传统的加工方法部分减少了反营养素,需要改进技术.
- 固态发酵 (SSF) 是一种生物处理方法,可以提高豆类的营养质量.
研究的目的:
- 评估SSF使用Pleurotus ostreatus对,小豆和大豆的营养和反营养特征的影响.
- 评估蛋白质含量,抗营养水平,抗氧化活性和蛋白质消化能力的变化.
- 确定SSF加工豆类在功能性食品开发中的潜力.
主要方法:
- 豆,小豆和大豆使用固态发酵与真菌Pleurotus ostreatus进行加工.
- 分析包括量化蛋白质含量,植物酸盐和素水平.
- 使用DPPH激素抑制试验测量了抗氧化活性,并评估了蛋白质消化能力.
主要成果:
- 带有P. ostreatus的SSF显著增加了豆,小豆和大豆中的蛋白质含量.
- 发酵导致加工豆类中的花酸盐和素水平降低.
- 抗氧化活性 (DPPH激素抑制) 和蛋白质消化能力被SSF显著增强.
结论:
- 使用Pleurotus ostreatus进行固态发酵可以有效地提高豆类的营养价值.
- 该过程减少了反营养素,增加了蛋白质含量和消化能力,并增强了抗氧化特性.
- 用SSF加工的豆类适合开发新的功能性食品和成分.
相关概念视频
01:23Microbial Fermentation
1.3K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.3K
01:29Fermentation
128.7K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
128.7K
01:05Bioavailability Enhancement: Drug Stability Enhancement and GI Retention
193
Body:Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
193
02:11The Roles of Bacteria and Fungi in Plant Nutrition
46.6K
Plants have the impressive ability to create their own food through photosynthesis. However, plants often require assistance from organisms in the soil to acquire the nutrients they need to function correctly. Both bacteria and fungi have evolved symbiotic relationships with plants that help the species to thrive in a wide variety of environments.
46.6K
01:27Microorganisms in Agriculture and Food industry
1.3K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.3K