Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives t...Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of yogurt.The mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of probiotics.Fructose,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt texture.The aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are detailed.In the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win situation.In addition,research on the function of NPBH yogurt should focus on the clinical implications.展开更多
Objectives:Tibetan pork inhabit plateau regions and engage in extensive exercise.Their meat is firm and less palatable,but appropriate cooking conditions can improve the flavor of the meat.This study aimed to explore ...Objectives:Tibetan pork inhabit plateau regions and engage in extensive exercise.Their meat is firm and less palatable,but appropriate cooking conditions can improve the flavor of the meat.This study aimed to explore the impact of cooking temperature and time on the cooking loss rate,moisture content,tenderness,and color of Tibetan pork to elucidate their effects on the eating quality of this meat.Materials and Methods:Physicochemical properties such as cooking losses and tenderness were evaluated,and protein structure was analyzedusingFourier-transform infraredandfluorescence spectroscopy.Results:The results indicated a negative correlation between temperature and moisture content,which decreased from 72%to 65%as the temperature increased.Meanwhile,the oxidation of myofibrillar proteins substantially increased with cooking temperature and time,resulting in a gradual augmentation of the cooking loss and shear force of the pork.The migration of bound water and the release of free water from the pork were faster after treatment at 80℃compared with 50℃.The results of infrared spectroscopy suggested that prolonged cooking led to the conversion of theα-helix into theβ-sheet in the secondary structure of myofibrllar proteins.The microstructures observed through scanning electron microscopy exhibited a gradual degradation of connective tissues in the muscles at high temperatures,and the fiber structure of the muscles became more condensed and granular,blurring the textural appearance of the muscles.Conclusion:These results indicated that prolonged cooking time at a low temperature(steaming for 6 h at 50℃)was conducive to the optimal tenderness of Tibetan pork.This study provides a theoretical basis for improving the meat quality of Tibetan pork products and developing more rational processing methods.展开更多
The survival ability of lactic acid bacteria(LAB)in the gastrointestinal tract is low,and the mechanism of LAB resistance to the gastrointestinal tract’s harsh environment is unclear.Therefore,this study used simulat...The survival ability of lactic acid bacteria(LAB)in the gastrointestinal tract is low,and the mechanism of LAB resistance to the gastrointestinal tract’s harsh environment is unclear.Therefore,this study used simulated gastrointestinal juices in vitro and transcriptomics approaches to identify proteins in Lactobacillus acidophilus CICC6074 that can enhance the strain’s tolerance to gastrointestinal juices and verify the function of the target proteins.The results showed that the survival rate of Lactobacillus acidophilus CICC6074 was 79.24%after 6 h of in vitro intestinal juice treatment,and there were 10 genes coding proteins with significant changes in expression,among which S-layer protein gene slpX was significantly up-regulated.After overexpression of the slpX gene,the survival rate of Lactobacillus acidophilus CICC6074 was 94.35%after 6 h of in vitro intestinal juice tolerance.In conclusion,the SlpX protein plays a crucial role under the simulated intestinal juice condition of Lactobacillus acidophilus CICC6074.This study provides a basis for a deeper understanding of the survival mechanisms of Lactobacillus acidophilus in the gastrointestinal tract.展开更多
基金supported by the Natural Science Funding of China(31972048)the outstanding youth fund of Zhejiang Province(LR22C200001).
文摘Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of yogurt.The mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of probiotics.Fructose,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt texture.The aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are detailed.In the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win situation.In addition,research on the function of NPBH yogurt should focus on the clinical implications.
基金financially supported through grants from the Major Science and Technology Projects.of Tibet Autonomous Region(No.XZ202101ZD0005N)the National Key Research and Development Program of China(No.2022YFD1600905)+1 种基金the Joint Project of Northwest A&F University-Xizang Agriculture and Animal Husbandry College(No.XNLH2022-03)the National Natural Science Foundation of China(No.32160773).
文摘Objectives:Tibetan pork inhabit plateau regions and engage in extensive exercise.Their meat is firm and less palatable,but appropriate cooking conditions can improve the flavor of the meat.This study aimed to explore the impact of cooking temperature and time on the cooking loss rate,moisture content,tenderness,and color of Tibetan pork to elucidate their effects on the eating quality of this meat.Materials and Methods:Physicochemical properties such as cooking losses and tenderness were evaluated,and protein structure was analyzedusingFourier-transform infraredandfluorescence spectroscopy.Results:The results indicated a negative correlation between temperature and moisture content,which decreased from 72%to 65%as the temperature increased.Meanwhile,the oxidation of myofibrillar proteins substantially increased with cooking temperature and time,resulting in a gradual augmentation of the cooking loss and shear force of the pork.The migration of bound water and the release of free water from the pork were faster after treatment at 80℃compared with 50℃.The results of infrared spectroscopy suggested that prolonged cooking led to the conversion of theα-helix into theβ-sheet in the secondary structure of myofibrllar proteins.The microstructures observed through scanning electron microscopy exhibited a gradual degradation of connective tissues in the muscles at high temperatures,and the fiber structure of the muscles became more condensed and granular,blurring the textural appearance of the muscles.Conclusion:These results indicated that prolonged cooking time at a low temperature(steaming for 6 h at 50℃)was conducive to the optimal tenderness of Tibetan pork.This study provides a theoretical basis for improving the meat quality of Tibetan pork products and developing more rational processing methods.
基金supported by the National Natural Science Foundation of China(32272339,31972048).
文摘The survival ability of lactic acid bacteria(LAB)in the gastrointestinal tract is low,and the mechanism of LAB resistance to the gastrointestinal tract’s harsh environment is unclear.Therefore,this study used simulated gastrointestinal juices in vitro and transcriptomics approaches to identify proteins in Lactobacillus acidophilus CICC6074 that can enhance the strain’s tolerance to gastrointestinal juices and verify the function of the target proteins.The results showed that the survival rate of Lactobacillus acidophilus CICC6074 was 79.24%after 6 h of in vitro intestinal juice treatment,and there were 10 genes coding proteins with significant changes in expression,among which S-layer protein gene slpX was significantly up-regulated.After overexpression of the slpX gene,the survival rate of Lactobacillus acidophilus CICC6074 was 94.35%after 6 h of in vitro intestinal juice tolerance.In conclusion,the SlpX protein plays a crucial role under the simulated intestinal juice condition of Lactobacillus acidophilus CICC6074.This study provides a basis for a deeper understanding of the survival mechanisms of Lactobacillus acidophilus in the gastrointestinal tract.
