【作者】 莫乔雅； 李伟；

【Author】 Mo Qiaoya;Li Wei;College of Food Science and Technology,Nanjing Agricultural University;

【机构】 南京农业大学食品科技学院；

【摘要】 功能性低聚糖作为功能性食品添加剂,具有调节肠道菌群、提高免疫、促进机体健康的作用,广泛应用与幼儿混合乳粉中。目前已有研究多集中于功能性低聚糖在肠道中发挥的益生作用,而少有关注含有功能性低聚糖的蛋白混合物在经胃肠消化水解后,其消化产物的益生特性情况。本试验根据国标及市场现有产品,选用纯度较高(93.12%)的低聚果糖(FOS),探究其对混合蛋白体外消化产物的益生特性影响。试验采用体外动态儿童消化模型,将低、中、高浓度(0.18 g/100 mL、0.45g/100 mL、0.90 g/100 mL)的FOS添加至混合蛋白体系中,对体外消化产物的乳杆菌利用情况、大肠杆菌抑制情况和抗氧化性进行评价。结果发现:低FOS浓度组显著提高鼠李糖乳杆菌和格氏乳杆菌的活菌数,各组均对大肠杆菌的生长有显著抑制作用。此外,体外消化产物对A BTS+具有更好的清除能力(84.52±3.14%),显著高于未添加FOS组(52.43±1.03%)。上述结果表明,FOS可以添加到混合蛋白体系中,增强蛋白配方产品的功能活性。更多还原

【Abstract】 As functional food additives,functional oligosaccharides have the effect of regulating intestinal flora,improving immunity and promoting the health of the organism,and are widely used in mixed milk powders for children.Much of the existing studies have focused on the prebiotic role played by functional oligosaccharides in the intestinal tract,without paying much attention to the prebiotic characterizations of digestion products of protein blends containing functional oligosaccharidesafter in vitro gastrointestinal digestion.According to the national standard and existing products in the market,fructo-oligosaccharides(FOS) with high purity(93.12%) were selected to investigate the effect of FOS on the gastrointestinal prebiotic characteristics of digestion products.The experiments were conducted using an in vitro dynamic child digestion model,and low,medium and high concentrations(0.18 g/100 mL,0.45 g/100 mL,0.90 g/100 mL) of FOS were added to the mixed protein system,and the utilization of Lactobacillus,inhibition of Escherichia coli and antioxidant properties of the in vitro digestion products were further evaluated.The results showed that the low FOS concentration group significantly increased the viable bacterial counts of L.rhamnosus and L.gasseri,and the growth of E.coli was markedly inhibited in all groups.In addition,the in digested products had better scavenging ability against ABTS~+(84.52±3.14%),which was significantly higher than the group without FOS addition(52.43±1.03%).The above results indicated that FOS can be added to mixed protein systems to enhance the functional activity of protein blends products.更多还原