Meijun Zeng  Jan-Peter van Pijkeren  Xuejun Pan 《Comprehensive Reviews in Food Science and Food Safety》2023,22(4):2611-2651

Prebiotics have long been used to modulate the gut microbiota and improve host health. Most established prebiotics are nondigestible carbohydrates, especially short-chain oligosaccharides. Recently, gluco-oligosaccharides (GlcOS) with 2–10 glucose residues and one or more O-glycosidic linkage(s) have been found to exert prebiotic potentials (not fully established prebiotics) because of their selective fermentation by beneficial gut bacteria. However, the prebiotic effects (non-digestibility, selective fermentability, and potential health effects) of GlcOS are highly variable due to their complex structure originating from different synthesis processes. The relationship between GlcOS structure and their potential prebiotic effects has not been fully understood. To date, a comprehensive summary of the knowledge of GlcOS is still missing. Therefore, this review provides an overview of GlcOS as potential prebiotics, covering their synthesis, purification, structural characterization, and prebiotic effect evaluation. First, GlcOS with different structures are introduced. Then, the enzymatic and chemical processes for GlcOS synthesis are critically reviewed, including reaction mechanisms, substrates, catalysts, the structures of resultant GlcOS, and the synthetic performance (yield and selectivity). Industrial separation techniques for GlcOS purification and structural characterization methods are discussed in detail. Finally, in vitro and in vivo studies to evaluate the non-digestibility, selective fermentability, and associated health effects of different GlcOS are extensively reviewed with a special focus on the GlcOS structure–function relationship.  相似文献   

    

Eunjeong Hong  Hyuno Kang  Garam Yang  Sejong Oh  Eungseok Kim 《Molecular nutrition & food research》2023,67(20):2200496

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Yi-Heng Chiu  Hung-Pin Chiu  Meei-Yn Lin 《Journal of food science》2023,88(1):513-522

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Mingkun Gu  Pia Werlinger  Joo-Hyung Cho  Nari Jang  Shin Sik Choi  Joo-Won Suh  Jinhua Cheng 《International journal of molecular sciences》2023,24(1)

Gut microbiota are known to play an important role in obesity. Enterobacter cloacae, a Gram-negative bacterium, has been considered a pathogenic bacterium related to obesity in the gut. In this study, we established an obesity model of C. elegans by feeding E. cloacae combined with a high glucose diet (HGD), which significantly induced lipid accumulation. An anti-lipid mechanism study revealed that the fatty acid composition and the expression level of fat metabolism-related genes were altered by feeding E. cloacae to C. elegans under HGD conditions. Lactic acid bacteria that showed antagonistic activity against E. cloacae were used to screen anti-obesity candidates in this model. Among them, L. pentosus MJM60383 (MJM60383) showed good antagonistic activity. C. eleans fed with MJM60383 significantly reduced lipid accumulation and triglyceride content. The ratio of C18:1Δ9/C18:0 was also changed in C. elegans by feeding MJM60383. In addition, the expression level of genes related to fatty acid synthesis was significantly decreased and the genes related to fatty acid β-oxidation were up-regulated by feeding MJM60383. Moreover, MJM60383 also exhibited a high adhesive ability to Caco-2 cells and colonized the gut of C. elegans. Thus, L. pentosus MJM60383 can be a promising candidate for anti-obesity probiotics. To the best of our knowledge, this is the first report that uses E. cloacae combined with a high-glucose diet to study the interactions between individual pathogens and probiotics in C. elegans.  相似文献   

    

A.C Domínguez-Murillo  J.E. Urías-Silvas 《International Journal of Food Science & Technology》2023,58(1):45-52

There is little information on the survival of probiotics in plant-based foods after simulated gastric and intestinal conditions, likewise the microstructure arrangement in the no-dairy fermented food. This work aimed to study if the agar–agar in a fermented coconut jelly confers protection to probiotics, phenolic and antioxidant compounds during in vitro digestion. Samples containing higher agar–agar amounts tend to retain (P < 0.05) antioxidant and phenolic compounds in their network better, even after the in vitro digestion. Also, a compact and homogeneous microstructure was observed by the Confocal Laser Scanning Microscopy. The texture profile analysis shows that 1% of agar samples presented the maximum hardness (P < 0.05) due to more bonding points and intermolecular interactions. Finally, the survival of probiotics remained above the recommended values (10⁶–10⁷ CFU g⁻¹) after the in vitro digestion of a product with probiotic potential.  相似文献   

    

Katarzyna Skrypnik  Marcin Schmidt  Agnieszka Olejnik-Schmidt  Iskandar Azmy Harahap  Joanna Suliburska 《Journal of the science of food and agriculture》2024,104(7):4411-4424

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Chenglin Guo;Shengduo He;Mélanie Le Barz;Sylvie Binda;Huahong Wang; 《Molecular nutrition & food research》2024,68(21):2300672

The gut microbiota plays a role in fat accumulation and energy homeostasis. Therefore, probiotic supplementation may improve metabolic parameters and control body weight.  相似文献   

    

Pavan Kumar  M. K. Chatli  Akhilesh K. Verma  Nitin Mehta  O. P. Malav  Devendra Kumar 《Critical reviews in food science and nutrition》2017,57(13):2844-2856

Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.  相似文献   

    

Huaixiang Tian  Yongbo Shen  Haiyan Yu  Yujie He  Chen Chen 《Journal of food science》2017,82(7):1693-1701

To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei, were cofermented with traditional starters. The changes of bacterial growth, acid contents and volatile compounds of yogurt were investigated during fermentation and refrigerated storage. The strains that exhibited a low growth rate in milk did not significantly affect the bacterial population dynamics, acidity, or organic acid content during fermentation and storage. However, high viability and enhancement of postacidification were clearly observed in the samples that contained strains with a high growth rate in milk, particularly L. casei. A total of 45 volatile compounds, detected in most samples, were identified by headspace solid‐phase micro‐extraction followed by gas chromatography‐mass spectrometry. Among these compounds, ketones and aldehydes were the most abundant. The presence of either L. rhamnosus or L. plantarum did not significantly affect the major volatile compounds, while contributions of L. casei and L. acidophilus were found in the formation of minor volatile metabolites. Electronic nose measurements exhibited a good discrimination of samples that contained different probiotics during refrigerated storage.  相似文献   

Synbiotic edible film from konjac glucomannan composed of Lactobacillus casei-01® and Orafti®GR,and its application as coating on bread buns     

Patthasarun Pruksarojanakul  Cheunjit Prakitchaiwattana  Sarn Settachaimongkon  Chaleeda Borompichaichartkul 《Journal of the science of food and agriculture》2020,100(6):2610-2617

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