中国食物与营养2025，Vol.31Issue(12)：1-8,8.
益生菌发酵燕麦的后生元特性:营养素转化、代谢物富集与菌体增殖效应
Postbiotic Properties of Probiotic Fermented Oats:Nutrient Transformation,Metabolite Enrichment,and Bacterial Growth Effects
YANG Chenguang 1FENG Meiyuan 2ZHU Mingyu 3XIANG Xuesong 3LIU Feng 4YIN Baoer 4LU Yiqian 4SUN Guiju 5JIA Lanxing4
作者信息
- 1. School of Bioengineering,East China University of Science and Technology,Shanghai 200237,China||PepsiCo Asia Research&Development Center Ltd,Shanghai 201114,China
- 2. Key Laboratory of Environmental Medicine and Engineering of Ministry of Education,School of Public Health,Southeast University,Nanjing 210009,China||PepsiCo Asia Research&Development Center Ltd,Shanghai 201114,China
- 3. National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China
- 4. PepsiCo Asia Research&Development Center Ltd,Shanghai 201114,China
- 5. Key Laboratory of Environmental Medicine and Engineering of Ministry of Education,School of Public Health,Southeast University,Nanjing 210009,China
- 折叠
摘要
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,fol-lowed 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.关键词
益生菌/后生元/发酵燕麦/营养特性Key words
probiotics/postbiotics/fermented oats/nutritional properties引用本文复制引用
YANG Chenguang,FENG Meiyuan,ZHU Mingyu,XIANG Xuesong,LIU Feng,YIN Baoer,LU Yiqian,SUN Guiju,JIA Lanxing..益生菌发酵燕麦的后生元特性:营养素转化、代谢物富集与菌体增殖效应[J].中国食物与营养,2025,31(12):1-8,8.
