通过3D食品打印来个性化提供益生菌和益生菌
1Department of Convergence, Superstar College, Jeonju University, 303 Cheonjam-ro, Wansan-gu, Jeonju-si 55069, Republic of Korea.
Metabolites
|November 26, 2025
概括
三维 (3D) 食品打印通过保护益生菌来增强肠道健康. 这种先进的技术改善了微生物的生存和受控释放,以实现个性化的营养,克服了传统补充剂的局限性.
科学领域:
- 营养科学 营养科学
- 食品技术 食品技术 食品技术
- 微生物学 微生物学
背景情况:
- 个性化营养旨在通过考虑新陈代谢,肠道微生物群和饮食反应的个体差异来优化健康.
- 目前通过囊或发酵食品输送益生菌,益生菌和共生菌 (可采集为基于微生物群的营养) 的方法在控制剂量,释放和微生物活力方面存在重大限制.
- 传统的输送系统往往导致在加工和消化过程中大量丧失可行的微生物数量,需要先进的输送解决方案.
研究的目的:
- 审查配方,封装和基于微生物群的营养3D食品打印策略的进展.
- 要突出3D食品打印如何克服与微生物活力,控制释放和个性化剂量相关的挑战.
- 探索食品3D打印在提高益生菌,益生菌和共生菌的疗效方面的潜力.
主要方法:
- 使用三维 (3D) 食品打印来创建具有精确控制的几何和组成的可食用矩阵.
- 开发同轴和凝内凝封装架构以保护微生物细胞.
- 配制同生物组合与益生菌,如果酸寡糖和乳清蛋白.
主要成果:
- 食品3D打印,特别是同轴和凝内凝结构,表明益生菌细胞的保留率很高 (超过90-96%的印刷后和80-85%的模拟后消化).
- 同生菌配方实现了异常的生存和稳定率 (98-99%可活性35天).
- 与传统方法相比,3D打印提供了增强的微生物保护和受控释放.
结论:
- 三维 (3D) 食品打印提供了一种新且有效的方法,以提高益生菌,益生菌和共生菌的可行性和交付.
- 这项技术解决了传统输送系统的关键局限性,为更有效的个性化营养策略铺平了道路.
- 先进的3D打印技术提供了对微生物保护和释放动力学的可编程控制,优化了基于微生物群的干预措施的好处.
相关概念视频
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...