摘要
部分益生菌被添加到干酪中能发挥其的功能特性。为探究添加植物乳杆菌的低脂干酪对小鼠血清胆固醇含量的影响及其最佳工艺条件,以成品干酪感官评分为响应值,利用响应面法优化干酪关键工艺参数,通过测定小鼠血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)含量、动脉硬化指数(AI)及肝脏、粪便中TC、TG含量来研究其体内降胆固醇作用。结果显示,以发酵剂接种量0.02%(质量分数),植物乳杆菌添加量2.00%(体积分数),菊粉添加量2.00%(质量分数)时制作的低脂干酪灌胃小鼠35 d,与高脂模型组相比,试验组干酪小鼠的TC、TG、LDL-C及AI分别下降21.23%,25.57%,39.11%和35.05%,肝脏中TC、TG分别下降37.32%,17.33%,且显著低于灌胃空白低脂干酪的小鼠(P<0.05);粪便中TC、TG分别升高37.2%,30.66%(P<0.05),且干酪感官得分为86.78,与预测值87.36相近。添加植物乳杆菌及菊粉的低脂干酪具有一定的体内降胆固醇活性,其感官品质更易接受。
The objective of the work was to study the optimum conditions of low-fat Cheddar cheese using Lactobacillus plantarum and effect on serum cholesterol in mice. The process parameters were optimized using response surface methodology, and the total cholesterol(TC), total triglyceride(TG), high density lipoprotein cholesterol(HDL-C), low density lipoprotein cholesterol(LDL-C) and atherogenic index(AI) were determined to study the cholesterol lowering effect in vivo. The results showed that the optimum process conditions was 0.02% inoculation amount of starter, 2.00% inoculum amount of probiotic and 2.00% inulin. Compared with hyperlipidemia model, serum TC, TG, LDL-C and AI levels decreased 21.23%, 25.57%, 39.11% and 35.05% respectively(P<0.05)in group probiotic cheese after 35 days of oral administration(P<0.05), and TC and TG in liver decreased 37.32% and 17.33%(P<0.05), but TC and TG in stool increased 37.2% and 30.66%(P <0.05). Therefore, the low-fat cheese added with Lactobacillus plantarum has certain cholesterol-lowering activity in vivo and sensory quality was acceptable.
作者
王海霞
曲秀伟
刘璐
李晓东
张秀秀
赵铭琪
Wang Haixia;Qu Xiuwei;Liu Lu;Li Xiaodong;Zhang Xiuxiu;Zhao Mingqi(College of Food Science,Northeast Agricultural University,Harbin 150030)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第2期42-51,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
哈尔滨市应用技术研究与开发项目(2017RAQXJ087)
关键词
低脂契达干酪
植物乳杆菌
降胆固醇活性
工艺参数
low-fat Cheddar cheese
Lactobacillus plantarum
cholesterol-lowering activity
process parameters
