中国食品添加剂2024，Vol.35Issue(6)：50-60,11.DOI:10.19804/j.issn1006-2513.2024.6.007
低乳糖发酵马乳的制备工艺研究及其对乳糖不耐受模型小鼠的影响
Optimization of preparation process of low-lactose fermented mare's milk and its effect on lactose intolerance model mice
摘要
Abstract
A prescription composition and preparation process of low-lactose fermented mare's milk were selected through single factor experiments and response surface experiments.Using glucose content,acidity,pH,and sensory score as the evaluation criteria,with the added amount of agar,beet fiber,lactase,and lactobacillus powder as investigation factors,using single-factor and response surface methods designed a Box-Behnken response surface experiment to select and optimize the optimal preparation process parameters for low-lactose fermented mare's milk.lactose intolerance model mice were further intervened with low-lactose fermented mare's milk,and ELISA kit were used to detect TNF-α,IL-6,IL-1β,IL-10,DAO,D-lactic acid,SOD,MDA,and other contents in mice liver tissues,followed by animal experiments.When the agar amount was 0.4%,sugar beet fiber was 0.3%,lactase was 0.06%,and bacterial powder was 1.5%,the products met the most ideal indicators,demonstrating stable and reliable preparation process parameters.The use of low-lactose fermented mare's milk on lactose intolerance mice did not show a worsening trend in symptoms in lactose intolerant mice,suggesting its suitability for use in lactose intolerant populations.关键词
发酵马乳/乳糖不耐受/高效液相色谱法/乳糖酶Key words
fermented mare's milk/lactose intolerance/high performance liquid chromatography(HPLC)/lactase分类
轻工纺织引用本文复制引用
卡丽比奴尔·艾尔肯,徐志伟,马建宝,姚军,娜依兰·再尼丁,古丽巴哈尔·卡吾力..低乳糖发酵马乳的制备工艺研究及其对乳糖不耐受模型小鼠的影响[J].中国食品添加剂,2024,35(6):50-60,11.基金项目
中央引导地方科技发展专项(ZYYD2023B11) （ZYYD2023B11）
新疆维吾尔自治区重大科技专项项目(2022A02013-3) （2022A02013-3）
新疆天然药物活性组分与释药技术重点实验室(XJDX1713) （XJDX1713）
