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在体外评估肠道微生物群通过功能饼干通过杏仁副产品丰富的调节
Angela Racioppo1, Maria Rosaria Corbo1, Angela Guerrieri1
1Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
Foods (Basel, Switzerland)
|January 28, 2026
概括
杏仁皮富含纤维和多,充当益生菌,增强有益的肠道细菌和功能饼干中的益生菌活力. 这种可持续的成分对肠道健康和个性化营养有很大的承诺.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 杏仁皮是一种丰富的,未充分利用的杏仁加工的副产品.
- 它含有大量的食纤维,多和不和脂肪酸.
- 这些成分表明潜在的健康益处,特别是对于肠道健康.
研究的目的:
- 为了评估脱水杏仁皮的营养特征.
- 评估其益生菌潜力和调节肠道微生物群的能力.
- 为了研究其纳入3D打印的功能饼干.
主要方法:
- 杏仁皮的营养分析.
- 在体外评估益生菌菌株活力与杏仁皮补充剂.
- 制作3D打印的饼干,有或没有杏仁皮.
- 使用定义的肠道微生物群模型模拟胃肠道消化和体外发酵.
主要成果:
- 杏仁皮含有62.6%的食纤维,具有很高的抗氧化能力.
- 补充2.5-5.0%的杏仁皮增强了益生菌的活力和保质期.
- 用杏仁皮丰富的饼干可以选择性地促进有益的细菌 (Bifidobacterium longum, Lactobacillus rhamnosus) 和抑制病原体 (Clostridioides difficile, Escherichia coli).
结论:
- 脱水杏仁皮是一种有价值的功能成分,具有益生菌性质.
- 它支持益生菌的活力,并有利地调节肠道微生物群的组成.
- 杏仁皮显示出开发用于肠道健康和个性化营养的功能性食物的潜力.
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