通过囊或自由细胞发酵产生的基于麦的后生物质对脂聚糖激活肠道细胞的有益作用
Giulia Lentini1, Francesca Passannanti1, Francesca De Palma2
1Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio, 80, Naples, Italy; I. T. P. Innovation and Technology Provider S.r.l., Via Bisignano a Chiaia, 68, 80121 Naples, Italy.
Food chemistry
|March 13, 2026
概括
麦的创新囊发酵促进了后生物生产,增强了抗炎和抗氧化特性. 消化的后生菌在保护结肠细胞免受炎症和氧化应激方面表现出卓越的疗效.
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:
- 后生物,微生物发酵的有益化合物,提供治疗潜力.
- 传统的发酵方法在优化后生物产量和稳定性方面存在局限性.
- 封装技术提供了一种创新的方法来增强发酵过程.
研究的目的:
- 开发一种麦发酵工艺,使用囊来增强后生物生产.
- 评估囊衍生后生物的抗炎和抗氧化潜力.
- 评估体外胃肠道消化对后生物功能的影响.
主要方法:
- 麦发酵使用封装与自由细胞方法.
- 细菌生长和乳酸生产的量化.
- 在体外消化模拟后生物.
- 使用HCT116结肠细胞系进行功能性表征,以评估抗炎和抗氧化作用.
主要成果:
- 与自由细胞发酵相比,囊发酵显著增加了细菌生长 (3.30*10^9 CFU/mL) 和乳酸产量 (20.49 mg/mL).
- 所有生产的后生物体都表现出抗炎和抗氧化活性.
- 消化的后生菌在预防炎症途径激活,氧化损伤和谷氨还原酶活性减弱方面表现出更强的疗效.
结论:
- 基于囊的麦发酵是一种生产高产,功能性的后生物质的优质方法.
- 后生物质,特别是消化后,显示出缓解炎症和氧化应激的巨大潜力.
- 囊衍生后生物是功能性食品,营养保健品,动物料和化品中应用的有希望的候选者.
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