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中国精品科技期刊2020
周俊萍,温靖,王聪,等. 益生菌发酵对荔枝汁品质及润肠通便功能的影响[J]. 食品工业科技,2024,45(17):1−8. doi: 10.13386/j.issn1002-0306.2023080335.
引用本文: 周俊萍,温靖,王聪,等. 益生菌发酵对荔枝汁品质及润肠通便功能的影响[J]. 食品工业科技,2024,45(17):1−8. doi: 10.13386/j.issn1002-0306.2023080335.
ZHOU Junping, WEN Jing, WANG Cong, et al. Effect of Probiotic Fermentation on the Quality and Laxative Function of Lychee Juice[J]. Science and Technology of Food Industry, 2024, 45(17): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080335.
Citation: ZHOU Junping, WEN Jing, WANG Cong, et al. Effect of Probiotic Fermentation on the Quality and Laxative Function of Lychee Juice[J]. Science and Technology of Food Industry, 2024, 45(17): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080335.

益生菌发酵对荔枝汁品质及润肠通便功能的影响

Effect of Probiotic Fermentation on the Quality and Laxative Function of Lychee Juice

  • 摘要: 研究选取干酪乳酪杆菌、乳酸乳球菌、嗜酸乳杆菌、德氏乳杆菌保加利亚亚种、植物乳植杆菌和肠膜明串珠菌乳脂亚种六种菌株作为发酵菌种,旨在探究发酵对荔枝汁的理化特性、主要活性成分含量、抗氧化能力及对小鼠排便和小肠运动的影响。结果表明,不同益生菌发酵均能降低荔枝汁pH,提高总酸和可溶性固形物含量,发酵后荔枝汁总酚和总黄酮含量和抗氧化能力均有不同程度降低,多糖含量提高9.38~13.31倍,其中以干酪乳酪杆菌和德氏乳杆菌保加利亚亚种发酵的荔枝汁能较好地保留活性成分和抗氧化活性。小鼠实验结果表明,经干酪乳酪杆菌发酵的荔枝汁组较便秘模型组首次排便时间缩短47.39%,6 h红便粒数、重量和粪便含水率显著高于模型组(P<0.05),曙红推进率与正常对照组无显著差异(P>0.05)。因此,干酪乳酪杆菌发酵荔枝汁具有较好的润肠通便作用,为进一步开发荔枝汁的功能性发酵产品提供理论依据。

     

    Abstract: Lychee juice was fermented with Lacticaseibacillus casei, Lactococcus lactis subsp. lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum, and Leuconostoc mesenteroides subsp. cremoris to study the effects of fermentation on the physicochemical properties, major active ingredient content, antioxidant capacity, and effects on defecation and small intestinal motility in mice. The results showed that fermentation with various probiotics decreased the pH of lychee juice while increasing total acid and soluble solids content. After fermentation, the total phenol and total flavonoid content, as well as the antioxidant capacity of lychee juice, decreased to varying degrees, while the polysaccharide content increased by 9.38 to 13.31 times. Specifically, lychee juice fermented with Lacticaseibacillus casei and Lactobacillus delbrueckii subsp. bulgaricus retained more active components and antioxidant activity. The experimental results in mice showed that the group of lychee juice fermented with Lacticaseibacillus casei shortened the time of first defecation by 47.39% compared to the model group. The quantity, weight and water content of red stool particles within 6 hours were significantly higher than those in the model group (P<0.05), and the rate of eosin advancement was not statistically different from the control group (P>0.05). Therefore, lychee juice fermented with Lacticaseibacillus casei has a greater laxative effect, providing a theoretical basis for the further development of functional fermented lychee juice products.

     

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