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通过单个和配种乳酸细菌的发酵来增强奥卡拉的功能

Josiah O Oyalo^1,2, Akiko Uejima¹, Aoi Koizumi¹

¹Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Japan.

Journal of food science

|December 5, 2025

概括

用乳酸细菌 (LAB) 发酵大豆副产品okara,提高了其质量和保质期. 这种生物激活过程也产生抗炎作用,使发酵可作为功能性食品具有价值.

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
生物技术是生物技术.

背景情况:

由于感官问题和不良的保质期,大豆加工副产品Okara的利用率不足.
乳酸细菌 (LAB) 发酵提供了一种可持续的方法,用于okara的价值化.

研究的目的:

通过使用 Lactiplantibacillus plantarum C11 和 Weizmannia coagulans C8.8 探索花的发酵过程.
为了增强okara的功能,包括改善保质期和抗炎性质.

主要方法:

在大豆牛奶中选LAB菌株,然后进行okara发酵.
在okara中评估细菌生长,pH值降低和异黄生物转化.
使用细胞模型 (Caco-2和J774.1) 评估抗炎作用.

主要成果:

奥卡拉支持强大的细菌生长,表明它适合作为发酵基质.
用Lpb进行发酵. 植物C11和共同培养降低了pH值,提高了可保存性.
发酵的加拉提高了异黄的透性,并通过减少炎症标志物显示出显著的抗炎作用.

结论:

使用LAB,特别是Lpb的花发酵. plantarum C11,有效地提高了它的质量和保质期.
生物激活过程将异黄转化为甘氨酸,从而产生抗炎功效.
发酵的奥卡拉显示出开发成功能性食品的潜力.

关键词:

实验室实验室实验室实验室这是一种抗炎症药物.共同培养是一种共同文化.发酵的奥卡拉 (okara) 已经发酵了.这是一种异黄 (isoflavone).

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