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在混合物种益生菌酸奶中的生物活性代谢物分析

Tlaleo A Marole¹, Thulani Sibanda², Elna M Buys¹

¹Department of Consumer and Food Sciences, University of Pretoria, Hatfield 0028, South Africa.

Journal of dairy science

|March 4, 2026

概括

有Bifidobacterium和Lacticaseibacillus rhamnosus GG的益生菌酸奶显示出增强的生物活性和短链脂肪酸 (SCFA). 像Bifidobacterium bifidum ATCC 11863和L. rhamnosus GG这样的特定菌株显著增加了有益的代谢物生产,从而改善了治疗效益.

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
生物化学生物化学

背景情况:

酸奶是生物活性代谢物的来源,如和短链脂肪酸 (SCFA).
这些代谢物的特征受乳酸细菌 (LAB) 和益生菌物种的影响.
了解这些特征是开发功能性酸奶的关键.

研究的目的:

为了确定含有特定益生菌菌株的酸奶中的生物活性和SCFA概况.
为了调查Bifidobacterium spp.的影响. 和 Lacticaseibacillus rhamnosus GG 在代谢产品的生产.
在益生菌酸奶中识别具有潜在生物活性的新型.

主要方法:

使用超高性能液态色谱与电喷射电离四极飞行时间MS进行分析.
使用GC-MS进行短链脂肪酸 (SCFA) 的量化.
包含的特定益生菌菌株: 双菌双菌ATCC 11863, 双菌简短ATCC 15700, 双菌动物 ssp. 动物ATCC 25527和乳酸菌菌 rhamnosus GG. GG. 的动物.

主要成果:

含有Bifidobacterium bifidum ATCC 11863或Lacticaseibacillus rhamnosus GG的酸奶表现出更高的蛋白质分解活性.
比菲多细菌 (Bifidobacterium bifidum ATCC 11863) 的生物活性含量增加,而比菲多细菌 (Bifidobacterium animalis ssp.) 的生物活性含量增加. 动物ATCC 25527增强乙酸 (SCFA).动物ATCC 25527增强乙酸 (SCFA).
乳酸酶伊巴cillus rhamnosus GG增强了生物活性和SCFA,发现了新的短 (<10AA).

结论:

益生菌的加入显著改变了酸奶的生物活性代谢物概况.
像B. bifidum ATCC 11863和L. rhamnosus GG这样的特定菌株通过增加生物活性和SCFA来增强治疗潜力.
这项研究为开发具有有针对性的健康益处的功能性酸奶提供了见解.

关键词:

这种细菌是Bifidobacterium spp.拉姆诺苏斯 (L. rhamnosusus) 是一个有趣的动物.生物活性代谢物的生物活性代谢物.益生菌是一种益生菌.酸奶酸奶是一种酸奶.

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