在小鼠模型中,以乳清谷物为基础的营养丰富发酵饮料,其便β-葡萄糖酶活性降低
Sangita Ganguly1, Latha Sabikhi1, Ashish Kumar Singh1
1Dairy Technology Division, National Dairy Research Institute, Karnal, HR, India.
The Journal of dairy research
|November 18, 2025
概括
发酵乳制品和谷物基质增加有益的肠道细菌,减少小鼠有害的酶. 这种发酵基质也被开发成一种可接受的味饮料,供人类食用.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 发酵食品通过调节肠道微生物群和酶活性来提供潜在的健康益处.
- 乳制品副产品和未充分利用的谷物是开发新型发酵产品的宝贵资源.
- 像β-glucuronidase这样的便酶与结肠癌的发展有关.
研究的目的:
- 研究发酵基质 (乳制品副产品和谷物) 对小鼠便微生物概况和酶活性的影响.
- 开发发酵基质,使其成为可供人类食用的可口饮料.
主要方法:
- 一种由乳清,脱脂牛奶,发芽的珍珠小米和大麦麦芽提取物组成的基质使用Lactobacillus acidophilus NCDC 13进行发酵.
- 来自食对照,未发酵或发酵基质饮食的小鼠的小鼠便样本被分析为微生物数量和酶活性.
- 发酵基质被配制成一种酸味的饮料,并评估其营养和感官特性.
主要成果:
- 在小鼠中,发酵基质显著增加了便中的乳酸菌和减少了便中的大肠杆菌数量.
- 在食用发酵基质的小鼠中观察到便β-glucuronidase活动的显著和可持续的减少.
- 发现开发的饮料在营养上是平衡的,在感官上是可以接受的,总体可接受度为7.5.
结论:
- 在小鼠模型中,发酵乳制品和谷物基质可以积极调节肠道微生物群,并减少潜在有害的便酶活性.
- 这项研究表明,利用未充分利用的成分来开发功能性食品的潜力.
- 开发的酸味辛饮料是一个有前途的功能性食品产品,具有潜在的健康益处和消费者接受.
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