菊粉对合生元酸奶质构、流变学特性和微观结构的影响

本研究以益生菌酸奶为对照,研究添加不同益生元（菊粉、低聚果糖和低聚半乳糖）对合生元酸奶质构、流变特性和微观结构的影响。结果表明,与添加其他益生元相比,添加菊粉显著提高合生元酸奶的持水力及硬度（P<0.05）,也改善了合生元酸奶的粘弹性及抗剪切作用。扫描电镜结果也显示菊粉对合生元酸奶的酪蛋白胶束三维网络结构具有增强作用。本研究结果表明菊粉对合生元酸奶的质构、流变特性和微观结构具有较好的改善作用,为菊粉作为益生元在合生元酸奶中的工业应用提供了理论基础。     

益生元对益生菌生长代谢的研究

益生元是一种理想的人体膳食补充剂,可促进益生菌的生长代谢.本试验从活菌数、产酸能力、胞外多糖产量和双乙酰产量4个方面,研究了多种益生元,如低聚果糖、低聚半乳糖、低聚异麦芽糖、低聚木糖、聚葡萄糖、抗性糊精和菊粉对复合益生菌(干酪乳杆菌、鼠李糖乳杆菌)发酵代谢的影响.结果表明,低聚木糖对活菌数和产酸能力具有明显提升作用;抗...     

菊粉、低聚果糖的研究进展

菊粉又名菊糖,经水解后可生成低聚果糖,菊粉和低聚果糖是一种重要的益生元（即双歧因子）,本文主要论述了菊粉与低聚果糖的制取工艺、物化性质、生理功能及应用。     

6种低聚糖对肠道益生菌生长情况的影响及代谢产物分析

该研究考察了水苏糖、低聚半乳糖、低聚果糖、菊粉、低聚木糖、抗性糊精等6种低聚糖对9种肠道益生菌的体外增殖作用,评价了不同低聚糖对不同益生菌的促生长和促产酸能力,并分析该54个发酵体系中乙酸和乳酸的最大产生量。结果表明,6种低聚糖对各益生菌的促生长和促产酸能力不同,以水苏糖和低聚半乳糖的效果最为显著,表现出广谱的代谢能力。54个发酵体系中乙酸和乳酸的最大产酸量差异显著,表现出不同的代谢水平。因此,实验中的6种低聚糖对肠道益生菌的生长情况具有不同影响,为食品工业中合生元的复配方案提供了理论依据。     

添加益生元对复合益生菌枸杞酸奶发酵的影响

研究了木糖醇、菊粉、低聚果糖、低聚异麦芽糖和蔗糖的混合对复合益生菌枸杞酸奶发酵的影响,实验测试了复合益生菌枸杞酸奶的产酸速率、质构、感官、p H值、益生菌菌落数等指标。结果表明:4种益生元成分均对复合益生菌枸杞酸奶的发酵有促进作用,其中6%低聚果糖添加后对益生菌增殖效果最佳,产酸速率最快,发酵出的酸奶口感、质地也较为理想。     

婴儿营养中的益生元

一般来说,母乳喂养的婴儿比人工喂养的婴儿更不易患病和被感染,其原因之一是母乳中存在益生元低聚糖。众所周知,益生元低聚糖可以通过促进肠道内微生物菌群,如双歧杆菌和乳酸菌的生长和代谢能力而改善人体的健康状况。因此,许多科学实验致力于商业性益生元,如菊粉和低聚果糖,对婴儿在肠道耐受性、胃肠道健康、肠道功能,抗感染能力和免疫系统发育等方面的功效研究,我们将在下文中主要论述益生元对婴儿和儿童健康的改善作用。婴儿营养中的益生元     

黄参粗多糖对植物乳杆菌CGMCC-15801和鼠李糖乳杆菌CGMCC-16103增殖的影响

益生菌发酵乳具有巨大的经济价值和市场前景,在发酵乳中针对性地添加益生元,可保护和促进益生菌的增长。黄参是伞形科迷果芹属植物,该实验以黄参粗多糖(crude Sphallerocarpus gracilis polysaccharides,CSGP)为研究对象,以低聚果糖和菊粉为阳性对照,测定CSGP的单糖组成,在人工胃肠液中的水解度以及对植物乳杆菌和鼠李糖乳杆菌增殖的影响。结果表明,CSGP主要由鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖组成,摩尔比为16.3:15.5:5.1:8.2:37.1:17.8;CSGP在人工胃液中的水解度仅为2.0%,显著低于菊粉和低聚果糖(P<0.05);在21 d货架期内,当CSGP的添加量为3.5%时,植物乳杆菌在第14天的增殖率达到最高(410%),分别是阳性对照低聚果糖组的5.09倍,菊粉组的8.99倍;当CSGP添加量为3.0 g/100mL时,鼠李糖乳杆菌在第21天的增值率达到最高(405%),分别是阳性对照低聚果糖组的36.52倍,菊粉组的11.67倍,故推测CSGP是潜在的益生元。该实验为以CSGP为益生元的新型共生发酵乳的研发提供理论基础。     

益生菌和益生元对肠道健康的双效作用

<正>益生菌,这一概念最早来源于希腊语,即"对生命有益"。联合国粮农组织(FAO)、世界卫生组织(WHO)对益生菌作了定义:益生菌是"通过摄取适当的量、对食用者的身体健康能发挥有效作用的活菌"。它是一种对人体有益的细菌,能够促进有益菌抑制致病菌的生长,维持肠道菌群的平衡。益生元可以选择性的促进肠道内有益菌的生长,但不会被有害菌利用,因而对宿主的健康有益。这种选择性作用主要是针对肠道内的两种益生菌,即双歧杆菌和乳杆菌。益生元作为益生菌的选择性底物,具有促进益生菌增殖、改善肠道菌群、保健等功能,因此被称为功能性食品。目前市场上公认的益生元有低聚果糖、抗性糊精、乳果糖、菊粉、低聚半乳糖等。     

添加益生元对酸乳凝胶过程及微观结构的影响

为研究菊粉、低聚果糖和低聚半乳糖3 种益生元对酸乳凝胶过程及微观结构的影响,以未添加益生元的酸乳为对照,利用光学微流变仪、Turbiscan稳定分析仪和扫描电子显微镜分别检测添加益生元酸乳在发酵期间及后熟贮藏期间流变学参数、稳定性和微观结构,并进行对比研究。结果表明：添加菊粉更有助于酸乳形成较为均匀、疏松的微观结构;含低聚果糖的酸乳固液平衡值低于0.5,更有利于增强酸乳的固体性质;添加低聚半乳糖的酸乳微观稳定性较好。因此,3 种益生元对酸乳的凝胶过程及微观结构的影响各不相同,未来还可对3 种益生元进行复配处理,添加到酸乳中进一步探究对其综合品质的影响。     

降胆固醇合生元组合的体外筛选

为了筛选出对心脑血管病具有预防保健作用的降胆固醇合生元组合,本研究利用体外法对水苏糖、低聚异麦芽糖、低聚果糖、山梨醇、水解酪蛋白5种益生元和保加利亚乳杆菌、婴儿双歧杆菌2株益生菌进行了降胆固醇合生元组合筛选。结果表明:不同组合去除胆固醇的能力不同,去除率在2.1%～43.2%之间,其中保加利亚乳杆菌在添加山梨醇的培养基中降低胆固醇效果显著(P<0.05),去除率达43.2%;婴儿双歧杆菌在添加山梨醇和酪蛋白的混合益生元培养基中降低胆固醇效果显著(P<0.05),去除率为27.0%。     

乳酸菌合生元的研究进展

合生元(synbiotics)是由益生菌(probiotics)和益生元(prebiotics)组成的微生物制剂,可同时具有益生菌和益生元的作用,并以肠道为靶点位置发挥益生功能.乳酸菌(lactic acid bacteria,LAB)是肠道中最重要的益生菌成员,无论是用于商品化生产,还是用于基础研究,LAB是最广泛用...     

Effect of prebiotics on viability and growth characteristics of probiotics in soymilk

BACKGROUND: Soy products have attracted much attention lately as carriers for probiotics. This study was aimed at enhancing the growth of probiotics in soymilk via supplementation with prebiotics. RESULTS: Lactobacillus sp. FTDC 2113, Lactobacillus acidophilus FTDC 8033, Lactobacillus acidophilus ATCC 4356, Lactobacillus casei ATCC 393, Bifidobacterium FTDC 8943 and Bifidobacterium longum FTDC 8643 were evaluated for their viability and growth characteristics in prebiotic‐supplemented soymilk. In the presence of fructooligosaccharides (FOS), inulin, mannitol, maltodextrin and pectin, all strains showed viability exceeding 7 log₁₀ colony‐forming units mL^?1 after 24 h. Their growth was significantly (P < 0.05) increased on supplementation with maltodextrin, pectin, mannitol and FOS. Additionally, supplementation with FOS, mannitol and maltodextrin increased (P < 0.05) the production of lactic acid. Supplementation with FOS and maltodextrin also increased the α‐galactosidase activity of probiotics, leading to enhanced hydrolysis and utilisation of soy oligosaccharides. Finally, prebiotic supplementation enhanced the utilisation of simpler sugars such as fructose and glucose in soymilk. CONCLUSION: Supplementation with prebiotics enhances the potential of soymilk as a carrier for probiotics. Copyright © 2009 Society of Chemical Industry     

Prevention of infections by probiotics

'Viable bacteria that exhibit beneficial effects for health based on improvement of balance of intestinal bacterial flora' was the most common definition of probiotics, but the diversity of their action mechanisms, including immune regulation, has been clarified, and probiotics have recently been broadly defined as 'live microorganisms which when administered in adequet amounts confer a health benefit on the host'. Coined words such as prebiotics, describing non-digestible food fiber components that contribute to host health by activating proliferation and function of beneficial intestinal bacteria, and synbiotics, describing a combination of probiotics and prebiotics have also been established as medical expressions. In this report, clinical studies of probiotics, prebiotics, and synbiotics on prevention of infection by various infectious diseases in humans are reviewed. The effects of and action mechanisms against sporadic intestinal infectious diseases that are difficult to investigate in humans (enterohemorrhagic Escherichia coli and Salmonellosis) in experimental animal models are also reviewed. Finally, points necessary for clarification of the role of probiotics in health care, and their functions in health care foods are discussed.     

Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness

Influence of fructan-type oligosaccharides (as prebiotics) on growth and acidifying activity of Bifidobacterium strains (as probiotics) was studied in vitro, using minimal nutrition media. The selected synbiotic pairs of stimulated bifidobacteria strains and oligosaccharides enhancing their growth were studied in vivo to determine the effect of probiotics, prebiotics and synbiotics on microecology of gut. Daily, >10⁹ live cells of bifidobacteria strains and/or 5% (w/w) of oligofructose in the diet were orally administered to Wistar rats. After a 14-day feeding experiment, the numbers of faecal bifidobacteria, aerobic and facultatively anaerobic bacteria, coliforms, and spores of anaerobic and aerobic bacteria were determined using microbiological methods. In vitro studies showed that the majority of Bifidobacterium species utilised FOS and low-polymerised inulins, but only 18 out of 30 strains tested (mostly of B. longum and B. animalis species) were stimulated. Incorporation of oligofructose into the diet stimulated the proliferation of faecal bifidobacteria by 1.6 log cfu/g in comparison to the control. B. longum KN29.1 and KNA1 selected in vitro, slightly increased the faecal bifidobacteria live cell number by about 0.6 log cfu/g under in vivo conditions, whereas B. animalis KSp4 was not effective. But administration of bifidobacteria together with the prebiotic (as synbiotics) improved the bifidogenic effect by 1.4 log cfu/g of faeces. Supplementation of diet had almost no effect on the other determined groups of gut microflora. The obtained results showed the selective stimulation of faecal bifidobacteria by probiotics, prebiotic and synbiotics, a great bifidogenic effectiveness of oligofructose, confirmed proper selection of synbiotics and showed their higher effectiveness in relation to probiotics.     

Evolutionary concepts in the functional biotics arena: a mini-review

Over the years, the attempts to elucidate the role of beneficial microorganisms in shaping human health are becoming fairly apparent. The functional impact conferred by such microbes is not only transmitted by viable cells or their metabolites but also through non-viable cells. Extensive research to unveil the protective action of such wonder bugs has resulted in categorizing the beneficial microflora and their bioactive metabolites into a variety of functional biotic concepts based on their intended applications in various forms. In the modern era, these are often termed as probiotics, prebiotics, synbiotics, postbiotics, next-generation probiotics, psychobiotics, oncobiotics, pharmabiotics, and metabiotics. Currently, the concept of traditional probiotics is being widened to include microbes beyond lactic acid bacteria. Indeed, this diversification has broadened the functional food portfolio from food to pharmaceuticals. In this context, the present review aims to summarize the existing biotic concepts and their differences thereof.     

Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging

Microbial and chemical properties of cheese is crucial in the dairy industry to understand their effects on cheese quality. Microorganisms within this fat, protein, and water matrix are largely responsible for physiochemical characteristics and associated quality. Prebiotics can be used as an energy source for lactic acid bacteria in cheese by altering the microbial community and provide the potential for value-added foods, with a more stable probiotic population. This research focuses on the addition of fructooligosaccharides (FOS) or inulin to the Cheddar cheese-making process to evaluate the effects on microbial and physicochemical composition changes. Laboratory-scale Cheddar cheese produced in 2 replicates was supplemented with 0 (control), 0.5, 1.0, and 2.0% (wt/wt) of FOS or inulin using 18 L of commercially pasteurized milk. A total of 210 samples (15 samples per replicate of each treatment) were collected from cheese-making procedure and aging period. Analysis for each sample were performed for quantitative analysis of chemical and microbial composition. The prevalence of lactic acid bacteria (log cfu/g) in Cheddar cheese supplemented with FOS (6.34 ± 0.11 and 8.99 ± 0.46; ± standard deviation) or inulin (6.02 ± 0.79 and 9.08 ± 1.00) was significantly higher than the control (5.84 ± 0.27 and 8.48 ± 0.06) in whey and curd, respectively. Fructooligosaccharides supplemented cheeses showed similar chemical properties to the control cheese, whereas inulin-supplemented cheeses exhibited a significantly higher moisture content than FOS and the control groups. Streptococcus and Lactococcus were predominant in all cheeses and 2% inulin and 2% FOS-supplemented cheeses possessed significant amounts of nonstarter lactic acid bacteria found to be an unidentified group of Lactobacillaceae, which emerged after 90 d of aging. In conclusion, this study demonstrates that prebiotic supplementation of Cheddar cheese results in differing microbial and chemical characteristics.     

Prevention and Control of Diseases by Use of Pro- and Prebiotics (Synbiotics)

Probiotics are microorganisms (bacteria or yeasts) that can reestablish and recolonize the human intestinal micro flora to give beneficial effect to a host. Prebiotics are the food ingredients that are nondigestible and affect the consumer by encouraging the number and activity of beneficial but selective colonic bacteria. The probiotics perform more efficiently in the presence of prebiotics, with the enhanced beneficial potential of live microorganisms having additional benefits of the prebiotic. Due to the concept, recently much research attention is focused on the combined use of probiotics and prebiotics, generally known as synbiotics, to get their synergistic health properties. This article provides an overview of possible synbiotic combinations, and their mode of action and health benefits upon consumption. In addition, research trends are also elaborated.     

Influence of functional food components on gut health

Intestinal epithelial cells (IECs) lining the gastrointestinal tract establish a barrier between external environments and the internal milieu. An intact intestinal barrier maintains gut health and overall good health of the body by preventing from tissue injury, pathogen infection and disease development. When the intestinal barrier function is compromised, bacterial translocation can occur. Our gut microbiota also plays a fundamentally important role in health, for example, by maintaining intestinal barrier integrity, metabolism and modulating the immune system, etc. Any disruption of gut microbiota composition (also termed dysbiosis) can lead to various pathological conditions. In short, intestinal barrier and gut microbiota are two crucial factors affecting gut health. The gastrointestinal tract is a complex environment exposed to many dietary components and commensal bacteria. Dietary components are increasingly recognized to play various beneficial roles beyond basic nutrition, resulting in the development of the functional food concepts. Various dietary modifiers, including the consumption of live bacteria (probiotics) and ingestible food constituents such as prebiotics, as well as polyphenols or synbiotics (combinations of probiotics and prebiotics) are the most well characterized dietary bioactive compounds and have been demonstrated to beneficially impact the gut health and the overall well-being of the host. In this review we depict the roles of intestinal epithelium and gut microbiota in mucosal defence responses and the influence of certain functional food components on the modulation of gut health, with a particular focus on probiotics, prebiotics and polyphenols.