热相对超声波对Bifidobacterium animalis亚种的无活化. 乳糖BB-12:对后生物的功能影响
Nimet Marsak1, Ecem Akan2, Adem Yavaş3
1Department of Food Engineering, Institute of Graduate School, Adana Alparslan Turkes Science and Technology University, Adana, 01250, Turkey.
Probiotics and antimicrobial proteins
|December 10, 2025
概括
热处理有效地使Bifidobacterium animalis亚种失活. 乳糖BB-12可以产生强大的后生物. 这些热衍生后生物体表现出增强的抗微生物和益生菌刺激作用,使它们成为功能性食品的理想选择.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 从有益的微生物中衍生出的后生物,在没有活微生物风险的情况下提供治疗潜力.
- 生物细菌 (Bifidobacterium animalis) 的亚种. 乳糖BB-12是一种经过充分研究的益生菌株,具有后生物生产的潜力.
- 处理方法显著影响后生物活力和功能性质.
研究的目的:
- 评估热和超声处理对Bifidobacterium animalis亚种的后生物质的生命力和功能性质的影响. 牛奶公司BB-12.
- 为了比较热处理与超声波在生产生物活性后生物学的有效性.
- 评估后生物对抗微生物活性,益生菌刺激和短链脂肪酸 (SCFA) 生产的后生物影响.
主要方法:
- B. lactis BB-12 经历了 16 种不同的加工条件 (温度: 65-95°C; 超声波: 98-320μm).
- 评估了后生物的功能性质,包括抗微生物活性,激发Lacticaseibacillus casei 431和Bifidobacterium spp.,以及SCFA生产.
- 使用流细胞计和殖民地计数来评估生存能力,并关注可生存但不能培养 (VBNC) 状态.
主要成果:
- 与超声波相比,热处理完全禁用了B. lactis BB-12,产生了功能性质优越的后生物.
- 热处理后的后生菌显著增强了L. casei (2.9倍) 和Bifidobacterium spp. (37.7倍) 的增长,并表现出更强的抗菌活性.
- 这两种方法都增加了SCFA水平,但热处理在生产生物活性后生物质方面更有效.
结论:
- 热处理是一种比超声波更有效的方法,用于从B. lactis BB-12中生产功能性后生物.
- 热无活化后生物体显示出作为功能性食品和针对肠道微生物群的营养食品的活性成分的巨大潜力.
- 进一步的体内研究和标准化对于监管部门的批准和这些后生物的治疗应用是必要的.
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