发酵驱动的功能增强法巴豆 (多) :增强生物活性和调节肠道菌群
Houqi Ning1, Jing Chen1, Ya Liu1
1School of Food and Bio-engineering, Xihua University, Chengdu 610039, PR China.
Food chemistry: X
|February 2, 2026
概括
在30天内发酵法巴豆 (Vicia faba L.) 糊剂可显著增加其 (多) 含量并增强生物活性. 这种发酵的提取物还可以改善小鼠的肠道细菌多样性.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 法巴豆 (Vicia faba L.) 是一种有价值的作物,以其丰富的 (多) 含量而闻名.
- 多具有显著的生物活性,并影响肠道微生物群.
- 发酵是一种传统的方法,可以改变食品成分的组成和特性.
研究的目的:
- 为了研究发酵对法巴豆提取物的 (多) 含量和成分的影响.
- 评估发酵后生物活动的变化,包括抗氧化和酶抑制性质.
- 评估发酵的法巴豆提取物对小鼠模型肠道菌群调节的影响.
主要方法:
- 法巴豆被发酵了30天.
- 自由 (多) 含量使用光谱光度法量化.
- 通过DPPH和基清除试验,丁氧化酶和α-葡萄糖酶抑制试验以及胆固醇吸附测量来评估生物活性.
- 在用发酵和未发酵提取物治疗的小鼠中分析了肠道菌群的多样性和组成.
主要成果:
- 法巴豆中的自由 (多) 含量在发酵的第30天达到60.69 mg GAE/100 g DW的峰值.
- 与未发酵面料 (FP-0) 相比,发酵的法巴豆面料 (FP-30) 显示出增强的DPPH (68.42%) 和基 (45.81%) 清除活动.
- 在FP-30中,尚丁氧化酶 (88.30%) 和α-葡萄糖酶 (48.96%) 的抑制率显著更高,胆固醇吸附率为34.87%.
- 无论是FP-0还是FP-30,都增加了小鼠的肠道菌群多样性,FP-30显著增强了像Lachnospiraceae和Butyrivibrio sp.这样的有益细菌的丰富性.
结论:
- 30天的发酵优化了 (多) 含量,并增强了法巴豆提取物的生物活性.
- 发酵的法巴豆提取物显示出作为益生菌剂的潜力,改善了肠道微生物群的组成.
- 这些发现支持发酵法巴豆 (多) 的应用,并为流程优化提供了洞察力.
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