Lactobacillus spp.can be beneficial for the prevention or treatment of ulcerative colitis(UC).In this study,153 participants who followed vegan,omnivorous,or high-meat diet were recruited.Compositional analysis of the...Lactobacillus spp.can be beneficial for the prevention or treatment of ulcerative colitis(UC).In this study,153 participants who followed vegan,omnivorous,or high-meat diet were recruited.Compositional analysis of the Lactobacillus community in feces revealed that Lactobacillus fermentum strains were significantly affected by diet.Administration of mixed L.fermentum strains from vegans significantly improved inflammation compared to that from omnivores and high-meat consumers,as evidenced by a significant reduction in colonic tissue damage,improvement in inflammatory cytokines,enhanced expression of ZO-1,occludin,and claudin-3,and a significant increase in short chain fatty acids concentration.The effect of a single strain of L.fermentum was similar to that of a mixed strains of L.fermentum group.Genomic analysis suggested that L.fermentum strains from the guts of vegans possessed a higher prevalence of genes involved in carbohydrate catabolism than those from the guts of omnivores and high-meat eaters.In particular,the ME2 gene is involved in the biosynthesis of acetate,a compound considered to possess anti-inflammatory properties.In conclusion,this study indicates strain-specific differences in the ability of L.fermentum strains to alleviate UC in mice,influenced by habitual diets。展开更多
高水分挤压技术是制备具有肉样纤维结构植物蛋白产品的关键手段。大豆分离蛋白(Soybean Protein Isolate,SPI)和谷朊粉(Wheat Gluten,WG)是制备植物基人造肉的核心原料,二者复配可改善产品品质,为研究其复配比例对挤压过程参数及最终产...高水分挤压技术是制备具有肉样纤维结构植物蛋白产品的关键手段。大豆分离蛋白(Soybean Protein Isolate,SPI)和谷朊粉(Wheat Gluten,WG)是制备植物基人造肉的核心原料,二者复配可改善产品品质,为研究其复配比例对挤压过程参数及最终产品多孔纤维结构的影响,考察原料体系中SPI与WG的复配比例(9∶1、7∶3、5∶5、3∶7和1∶9)对模头压力、熔体温度、螺杆扭矩和产量响应参数的影响,同时还考察颜色、质地、密度、膨胀比、孔隙率、宏观和微观结构以及与水分分布情况,系统表征和比较挤出物的产品特性和多孔纤维结构的形态特征。结果表明:随着原料体系中WG比例的增加,模头压力、模头温度和螺杆扭矩逐渐降低,产量逐渐增加。分析挤出物产品特性发现,WG比例越高,挤出物颜色越浅;同时,WG比例增加导致挤出物硬度与咀嚼性下降,当SPI和WG的配比为3∶7时组织化度最高,过量添加WG则抑制纤维结构形成。SPI和WG配比为7∶3时孔隙率最高,但多为不规则孔隙;当SPI和WG配比为5∶5时,挤出物呈现出细小的孔隙与较好的纤维结构;过量添加WG会产生致密结构,导致孔隙率降低。水分分布分析表明,WG的比例增加会促进挤压过程中固定水向结合水和自由水转化,增强水分子与蛋白质结合能力。该研究有助于通过高水分挤压设计植物基人造肉的多孔纤维形态,为提升植物基人造肉的品质提供参考。展开更多
基金supported by the National Natural Science Foundation of China(31820103010,32122067)the Natural Science Foundation of Jiangsu Province(BK20200084)the Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘Lactobacillus spp.can be beneficial for the prevention or treatment of ulcerative colitis(UC).In this study,153 participants who followed vegan,omnivorous,or high-meat diet were recruited.Compositional analysis of the Lactobacillus community in feces revealed that Lactobacillus fermentum strains were significantly affected by diet.Administration of mixed L.fermentum strains from vegans significantly improved inflammation compared to that from omnivores and high-meat consumers,as evidenced by a significant reduction in colonic tissue damage,improvement in inflammatory cytokines,enhanced expression of ZO-1,occludin,and claudin-3,and a significant increase in short chain fatty acids concentration.The effect of a single strain of L.fermentum was similar to that of a mixed strains of L.fermentum group.Genomic analysis suggested that L.fermentum strains from the guts of vegans possessed a higher prevalence of genes involved in carbohydrate catabolism than those from the guts of omnivores and high-meat eaters.In particular,the ME2 gene is involved in the biosynthesis of acetate,a compound considered to possess anti-inflammatory properties.In conclusion,this study indicates strain-specific differences in the ability of L.fermentum strains to alleviate UC in mice,influenced by habitual diets。
文摘高水分挤压技术是制备具有肉样纤维结构植物蛋白产品的关键手段。大豆分离蛋白(Soybean Protein Isolate,SPI)和谷朊粉(Wheat Gluten,WG)是制备植物基人造肉的核心原料,二者复配可改善产品品质,为研究其复配比例对挤压过程参数及最终产品多孔纤维结构的影响,考察原料体系中SPI与WG的复配比例(9∶1、7∶3、5∶5、3∶7和1∶9)对模头压力、熔体温度、螺杆扭矩和产量响应参数的影响,同时还考察颜色、质地、密度、膨胀比、孔隙率、宏观和微观结构以及与水分分布情况,系统表征和比较挤出物的产品特性和多孔纤维结构的形态特征。结果表明:随着原料体系中WG比例的增加,模头压力、模头温度和螺杆扭矩逐渐降低,产量逐渐增加。分析挤出物产品特性发现,WG比例越高,挤出物颜色越浅;同时,WG比例增加导致挤出物硬度与咀嚼性下降,当SPI和WG的配比为3∶7时组织化度最高,过量添加WG则抑制纤维结构形成。SPI和WG配比为7∶3时孔隙率最高,但多为不规则孔隙;当SPI和WG配比为5∶5时,挤出物呈现出细小的孔隙与较好的纤维结构;过量添加WG会产生致密结构,导致孔隙率降低。水分分布分析表明,WG的比例增加会促进挤压过程中固定水向结合水和自由水转化,增强水分子与蛋白质结合能力。该研究有助于通过高水分挤压设计植物基人造肉的多孔纤维形态,为提升植物基人造肉的品质提供参考。
