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乳酸细菌和Bifidobacterium与粉脂复合物的相互作用,以及对粉脂复合物的结构和消化能力的影响

Shujun Feng¹, Yifan Wang¹, Xiaojiao Cheng¹

¹College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.

International journal of biological macromolecules

|November 29, 2025

概括

抗性粉5型 (RS5) 促进益生菌的生长,并在发酵过程中保持其结构. 与RS2相比,RS5提供了更大的健康益处,特别是当被Bifidobacterium animalis亚种发酵时. 牛奶公司BB-12.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
营养科学营养科学

背景情况:

协生菌,结合抗性粉 (RS) 和益生菌,提供显著的健康益处.
抗性粉5型 (RS5),是一种粉脂复合物,显示出改善健康的潜力.
RS5与常见的益生菌,如乳酸细菌 (LAB) 和Bifidobacterium之间的相互作用尚未被探索.

研究的目的:

通过特定的LAB和Bifidobacterium菌株来研究RS5的发酵.
评估发酵对细菌增殖,RS5结构和代谢物产生的影响.
为了比较RS5与RS类型2 (RS2) 在益生菌发酵过程中的性能.

主要方法:

在RS5的发酵过程中使用Lactobacillus delbrueckii亚种. 布尔加里克斯 (Bulgaricus),牛乳杆菌 (Lactobacillus johnsonii),菌 (Limosilactobacillus reuteri) 和生物细菌 (Bifidobacterium animalis) 的亚种. 牛奶公司BB-12.
细菌生长的分析,RS5的结构顺序 (远程和短程分子顺序),以及代谢物 (乳酸盐,乙酸盐,丁酸盐) 的产生.
评估了发酵后的RS含量和粉酶活性,将RS5与RS2进行比较.

主要成果:

RS5显著增强了所有四种测试的益生菌菌株的扩散.
与RS2.2相比,RS5在发酵后保持了更大的远程和短程分子秩序.
使用RS5发酵导致乳酸盐,乙酸盐,丁酸盐和酶活性比RS2更高.
生物细菌 (Bifidobacterium animalis) 的亚种. 与LAB菌株相比,RS5的lactis BB-12发酵产生了更高的结构顺序.

结论:

在发酵过程中,RS5有效支持益生菌的生长和结构完整性.
与RS2相比,RS5显示出优越的益生菌潜力和健康益处.
RS5,特别是在与Bifidobacterium animalis亚种发酵时. 乳糖BB-12是功能性食品的一个有前途的协生成分.

关键词:

乳酸细菌和双杆菌 (Bifidobacterium) 是一种细菌.分子秩序的度数是分子秩序的度数.粉-脂质复合物是什么意思

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