功能性低聚糖益生元的保健功能及开发

益生元包括一些低聚糖、微藻及天然植物等,而功能性低聚糖是最主要,也是研究得最多的一类益生元.本文简要阐述了功能性低聚糖益生元的保健功能、生产途径和国内外的研究现状及发展趋势.     

益生元在奶粉中的应用

中国食品已经进入功能化时代,益生元被用在了各种功能性食品中,并已成为功能性配方奶粉的主要成分之一.本文介绍了我国奶粉行业的市场现状和低聚糖类益生元的生理功能,就消费人群对各种奶粉的需求及奶粉中添加益生元的情况进行了简要的概述和分析.     

益生元的营养及应用研究进展

益生元包括一些低聚糖、微藻及天然植物等,具有改善肠道微生态,调节脂肪、矿物质、蛋白质代谢,调节免疫功能的作用.文中介绍了益生元的营养及其应用研究进展.可以预见,益生元在食品工业、饲料工业等行业中将发挥越来越重要的作用.     

益生元营养及应用研究进展

益生元包括一些低聚糖、微藻及天然植物等，具有改善肠道微生态，调节脂肪、矿物质、蛋白质代谢，调节免疫功能的作用。文中介绍了益生元的营养及其应用研究进展。可以预见，益生元在食品工业、饲料工业等行业中将发挥越来越重要的作用。     

功能性低聚糖益生元的保健功能及开发

益生元包括一些低聚糖、微藻及天然植物等，而功能性低聚糖是最主要，也是研究得最多的一类益生元。本文简要阐述了功能性低聚糖益生元的保健功能．生产途径和国内外的研究现状及发展趋势。     

不同功能性低聚糖的益生元功效比较

随着消费者健康意识的不断增强,功能性食品倍受关注.益生元,作为一种功能性食品配料,成为新一代功能性食品的主要角色,目前已广泛应用于国内外各类食品中.为使食品企业和消费者更清楚地了解益生元,更科学客观地选择益生元,本文在国内外大量文献的基础上,对市场上常见的几种功能性低聚糖(如低聚异麦芽糖IMO、低聚果糖FOS、低聚半乳糖GOS、低聚木糖XOS)的益生元功效进行了比较分析.     

益生元在功能性甜食中的流行趋势及开发应用

随着健康主题的全球化趋势,益生元、低热量、低脂和无糖食品在2007年将会进一步呈现快速发展的趋势,加之公众营养改善OLIGO项目的启动,功能性甜食将成为甜食市场的新宠.     

益生元在功能性甜食中的流行趋势及开发应用

随着健康主题的全球化趋势,益生元、低热量、低脂和无糖食品在2007年将会进一步呈现快速发展的趋势,加之公众营养改善OLIGO项目的启动,功能性甜食将成为甜食市场的新宠.     

益生元的营养及应用研究进展

益生元包括一些低聚糖、微藻及天然植物等，具有改善肠道微生态，调节脂肪、矿物质、蛋白质代谢，调节免疫功能的作用。文中介绍了益生元的营养及其应用研究进展。可以预见，益生元在食品工业、饲料工业等行业中将发挥越来越重要的作用。     

益生元魔芋葡甘低聚糖研究进展

魔芋葡甘低聚糖是魔芋葡甘露聚糖的降解产物,是一种功能性低聚糖,其促益生菌的作用使其具有巨大的发展前景。本文综述了益生菌和益生元及促益生菌作用的魔芋葡甘低聚糖及其制备方法等的研究进展。     

海洋生物中微塑料的检测与危害研究进展

海洋中的微塑料(或称中微塑料)是外形尺寸小于5 mm的所有塑料的统称。微塑料广泛存在于各大海域中,已经成为一种全球海洋生态环境体系中影响较大的新型污染物。海洋生物也受到了微塑料的污染,严重影响了海洋食品安全。本文从含有微塑料的海洋生物种类、微塑料的提取、微塑料表观特征、微塑料的无损鉴定方法 4个方面,对国内外微塑料检测方面研究进展进行总结和梳理,同时对微塑料对海洋生物造成的危害进行了总结,针对现有阶段微塑料检测标准无法统一的问题,提出了未来研究的主要方向。     

Emerging applications of nanotechnologies to probiotics and prebiotics

Fervid interests on nanoparticles are increasing within the scientific and non-scientific communities, as they are utilised in food and non-food applications. The versatility of emerging applications of nanoparticles makes them potentially harmful to the food, healthcare and environment sectors, and thus necessitates the development of nanonutraceuticals from nutritional substances such as antioxidants, vitamins, fatty acids, fibres, probiotics and prebiotics. This review excavated state of the art on nanotechnology applications such as gold and selenium particles, nanolayers, nanobeads, nanoemulsions and nanofibers to probiotics and prebiotics for the synthesis of anticancer, antimicrobial, antioxidant and photo-reactive products among others, and finally delved into other noteworthy considerations like safety. It is concluded that available literature on the current status of nanoprobiotics and prebiotics are exhaustive, despite their huge potentials and applications.     

益生素和益生元在水产养殖中应用新进展

经过近20年的研究和实践,益生素和益生元在水产养殖场和鱼苗繁殖场的规模化使用已成为现实。目前研究主要集中在环境友好型菌类/群的选择,及抗生素替代产品的选择。益生菌和益生素主要为宿主肠道菌群提供直接或间接的选择性优化产品,可能的作用机制是增加胃肠道有益菌的数量(如乳酸菌和其它有益杆菌),产生特殊的抑制化合物,并对潜在的病原菌产生抑制,抑制毒力基因的表达,增强机体的免疫反应,改善胃肠形态和提高消化机能。因此,益生素和益生菌的使用可提高鱼体健康状况,提高鱼体抗病力,促进生长性能,改善体组成,降低畸形率和保持更好的胃肠道微生态平衡。目前大量的研究正在证实益生素和益生元在水产养殖上应用的可靠性,但目前研究中的产品使用方案与养殖实践中的使用方案存在较大的差异。因此,制定合适的使用方案对于商业水平的应用显得至关重要。未来研究应集中于益生素和益生元的使用方案上。     

益生菌与益生元对人体肠道正常菌群的调节作用

为了解益生菌与益生元对人体肠道菌群的调节作用，选择符合试验要求的成年志愿者，分别食用益生菌和益生元，其中益生菌组150人，益生元组200人，男女各半。结果表明：益生菌与益生元均可增加人体肠道内的双歧杆菌和乳杆菌：均可使肠道内肠杆菌数量下降。但益生菌组双歧杆菌和乳杆菌增加的数量及肠杆菌和拟杆菌降低的数量均高于益生元组，说明在该试验条件下，益生菌组的效果要好于益生元组。     

Hypotensive,hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro‐organisms

Microalgae and marine micro‐organisms (MMs) have received increasing attention for the production of biologically active compounds due to their exclusive characteristics, which have adapted to the specific and extreme conditions of environments. These micro‐organisms are of considerable importance as new and promising potential sources of a huge number of natural bioactive compounds for functional foods and pharmaceutical development. Important natural bioactive compounds exhibiting a wide range of activities such as antimicrobial, antitumour, antioxidative, anti‐inflammatory, antiviral, antituberculosis, antiparasitic, anthelmintic, antimalarial, antiprotozoal, anticoagulant and antiplatelet effects have recently been isolated. To date, only a small number of MMs have been investigated for hypotensive, hypoglycaemic and hypolipidaemic activities. This study focuses specifically on revealing and discussing prospective human applications of MMs on functional foods and clinical practice and their metabolites associated with hypotensive, hypoglycaemic and hypolipidaemic activities.     

海洋生物中抗病毒活性物质的研究进展

概述了国内外从海洋生物中已发现的抗病毒活性物质及其研究进展。      

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.     

The putative effects of prebiotics as immunomodulatory agents

The gradual increase of degenerative diseases observed in the last decades has been raising morbidity, incapacitation and mortality. The occurrence of these kinds of diseases is related to the aging of humanity as well as the unhealthy choices of individuals, particularly those dwelling in large urban centers, which are closely linked with poor nutrition, obesity, and tobacco and alcohol consumption. The introduction of functional compounds in the diet seems to be an attractive alternative to ameliorate the quality of life of all age groups. The prebiotics stand out because of their beneficial effects, favoring the growth of colonic microbiota, helping the gastrointestinal metabolism, and regulating the serum cholesterol and mineral absorption. Experimental data indicates that prebiotics could reduce the severity or incidence of degenerative diseases, such as neoplasias, diabetics, coronary diseases, and infectious diseases. They also seem to promote a positive modulation of the immune system. Their effects on the immune system could even be associated to increase of resistance to infection and microbicide capability, as well as to a decrease in allergic reactions. This article's goal is to analyze the immunomodulatory potential of prebiotics observed in experimental and trial studies.     

膳食纤维与益生元在婴幼儿奶粉中的应用研究进展

膳食纤维作为一种新兴的营养配料,在保健品、食品中获得了良好的应用,但是在婴幼儿配方食品中一直没有突破。2012年1月12日,卫生部批准水溶性膳食纤维-聚葡萄糖作为营养强化剂应用于婴幼儿配方食品,对婴幼儿食品市场是一个福音。本文着重从发达国家对聚葡萄糖在婴幼儿食品中开展的相关试验入手,进一步探讨聚葡萄糖在婴幼儿食品中应用的可行性,为推动婴幼儿食品健康做出一些前瞻性的研究。     

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