摘要
文章探究不同发酵组合(发酵剂或底物)对发酵乳体外降血糖与抗氧化活性的影响,研究了动物双歧杆菌动物亚种(Bifidobacterium animalis supsp.animalis,Ba)与传统酸奶发酵剂(SL)共培养对各组发酵乳在低温贮藏期间α-淀粉酶抑制率、α-葡萄糖苷酶抑制率、DPPH·清除率、·OH清除率、Fe^(2+)螯合能力及还原能力的影响。结果表明,各组发酵乳α-淀粉酶抑制率、α-葡萄糖苷酶抑制率、DPPH·清除率、·OH清除率和还原能力在整个低温贮藏期内呈先升后降趋势,Fe^(2+)螯合能力呈相反趋势。发酵底物相同时,Ba联合SL发酵可显著提高发酵乳的α-淀粉酶抑制率、DPPH·清除率、·OH清除率、Fe^(2+)螯合能力和还原能力(P<0.05),但对α-葡萄糖苷酶抑制率无显著影响(P>0.05)。发酵剂相同时,各组发酵乳α-淀粉酶抑制率由高到低依次为发酵混合乳、发酵牦牛乳、发酵牛乳;α-葡萄糖苷酶抑制率、Fe^(2+)螯合能力和还原能力由高到低依次为发酵牛乳、发酵混合乳、发酵牦牛乳。结果表明,Ba联合SL共培养可提高发酵乳体外降血糖及抗氧化活性;相比于牦牛乳,牛乳和混合乳更适合作为发酵底物。
To investigate the effects of different fermentation combinations(fermenter or substrate)on the hypoglycemic and antioxidant activities of fermented milk in vitro,the effects of co-culture of Bifidobacterium animalis ssp.Lactis(Ba)co-cultured with traditional yogurt fermenter(SL)onα-amylase inhibition,α-glucosidase inhibition,DPPH·scavenging,·OH-scavenging,Fe^(2+)chelating capacity and reducing capacity of each group of fermented milks during low temperature storage.The results indicated that theα-amylase inhibition,α-glucosidase inhibition,DPPH·scavenging,·OH scavenging and reducing capacity of fermented milks in each group showed an increasing and then a decreasing trend throughout the low-temperature storage period,and the Fe^(2+)chelating capacity showed an opposite trend.When the fermentation substitutes were the same,Ba combined with SL fermentation significantly increased theα-amylase inhibition,DPPH·scavenging,·OH scavenging,Fe^(2+)chelating capacity,and reducing capacity of fermented milk(P<0.05),but did not significantly affect theα-glucosidase inhibition(P>0.05).When the fermenting agent was the same,theα-amylase induction rate of each group of fermented milk was fermented mixed milk,fermented yak milk and fermented cow milk in descending order;theα-glucosidase inhibition rate,Fe^(2+)chelating ability and reducing ability were fermented cow milk,fermented mixed milk and fermented yak milk in descending order.The findings of this study showed that Ba combined with SL co-culture could enhance the hypoglycemic and antioxidant activities of fermented milk in vitro;cow's milk and mixed milk were more suitable as fermentation substrates compared to yak's milk.
作者
冯贤丹
潘坤
李思宁
唐善虎
田木
FENG Xiandan;PAN Kun;LI Sining;TANG Shanhu;TIAN Mu(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China)
出处
《中国乳品工业》
北大核心
2025年第4期37-43,共7页
China Dairy Industry
基金
中央高校基本科研业务费专项资金项目(ZYN2024147)
四川省科技成果转化项目(2022ZHCG0017)
四川省重大科技成果转化项目(2022ZHCG0129)。
关键词
发酵乳
共发酵
动物双歧杆菌
抗氧化活性
降血糖活性
fermented milk
co-fermentation
Bifidobacterium animalis subsp.animalis
antioxidant activity
hypoglycemic activity
