【摘要】 目的：探究益生菌发酵对燕麦营养成分及功能活性的影响，并评价其作为后生元产品的潜力。方法：通过筛选罗伊氏乳杆菌、植物乳杆菌等多种益生菌，对燕麦基质进行发酵与灭活处理，系统比较未发酵燕麦、发酵24 h燕麦及灭活后样品在益生菌数量、主要营养素和功能代谢物方面的变化。结果：qPCR结果显示，发酵后5种益生菌核酸含量均显著增加（P<0.05）,UHT灭活处理后，样品的qPCR信号因DNA模板质量下降而显著降低，但其数值仍显著高于发酵前的初始水平。营养素分析表明，发酵后蛋白质、游离氨基酸和还原糖含量提高，脂肪和淀粉含量降低，总纤维与β-葡聚糖保持不变。功能代谢物分析发现，发酵显著提升了γ-氨基丁酸（GABA）和原儿茶醛等抗氧化活性物质以及短链脂肪酸乙酸的含量。结论：益生菌发酵可有效增强燕麦的营养价值与功能特性，灭活后仍保留较多益生菌组分与代谢产物，具备作为后生元功能性食品的开发潜力。更多还原

【Abstract】 【Objective】 To investigate the effects of probiotic fermentation on the nutritional composition and functional activity of oats, and to evaluate its potential as a postbiotic product.【Method】 The oat substrate was fermented using a mixture of probiotic strains, including Lactobacillus reuteri and Lactobacillus plantarum, followed by inactivation. The non-fermented, fermented, and inactivated fermented oats were analyzed and compared for their contents of probiotic nucleic acids, primary nutrients, and functional metabolites.【Result】 qPCR analysis showed a significant increase(P<0.05) in probiotic nucleic acid content after fermentation. Although the UHT inactivation process significantly reduced the qPCR signal due to compromised DNA template quality, the final values remained significantly higher than the baseline levels. Nutritionally, fermented oats had higher levels of protein, free amino acid, and reducing sugars, but lower levels of fat and starch. Total dietary fiber and β-glucan contents did not change significantly. Furthermore, fermentation significantly increased the levels of functional metabolites, including the antioxidants γ-aminobutyric acid(GABA) and protocatechuic aldehyde, as well as the short-chain fatty acid, acetic acid.【Conclusion】 Probiotic fermentation effectively enhances the nutritional value and functional properties of oats. The inactivated product retains substantial amounts of probiotic components and metabolites, demonstrating its potential as a postbiotic functional food.更多还原