食品与发酵工业2026，Vol.52Issue(1)：84-94,11.DOI:10.13995/j.cnki.11-1802/ts.043734
基于体外消化酵解模型探究菊苣多糖强化益生菌发酵乳的抗氧化、降糖活性及对肠道菌群的影响
Exploring antioxidant,hypoglycemic,and gut microbiota-modulatory effects of chicory polysaccharide-fortified probiotic fermented milk using an in vitro digestion-fermentation model
摘要
Abstract
Cichorium intybus polysaccharides(CIP),as natural dietary fiber-based prebiotics,have attracted growing interest in the development of functional dairy products.In this study,a dynamic in vitro model simulating gastrointestinal digestion and colonic fermenta-tion was established to systematically investigate the antioxidant,hypoglycemic,and gut microbiota-regulating effects of probiotic fermen-ted milk fortified with CIP at different concentrations.Results showed that the 0.9％low-dose group released more oligosaccharide frag-ments during digestion,significantly enhancing the scavenging activities against DPPH free radicals,cationic radicals,and hydroxyl radi-cals,and exhibited superior antioxidant capacity.Meanwhile,it demonstrated significantly stronger inhibition of α-amylase and α-glucosi-dase than the 1.6％high-dose group(P＜0.05).During the anaerobic fermentation phase,CIP supplementation promoted the synthesis of short-chain fatty acids(SCFAs),with the low-dose group showing notably increased SCFA levels and improved microbial diversity.High-throughput 16S rRNA sequencing revealed that low-dose CIP significantly enriched beneficial genera,such as Bifidobacterium and Faecalibacterium,while suppressing potentially pathogenic taxa,including Shigella,resulting in a more stable and functionally favorable gut microbiota structure.In contrast,the high-dose group enriched certain probiotics but led to reduced microbial diversity and limited SC-FA production efficiency.These findings indicated that low-dose CIP exerted multiple synergistic functional effects by modulating digestive enzyme activity and gut microecology,offering theoretical support and a dosage optimization reference for its application in functional pro-biotic dairy formulations.关键词
菊苣多糖/益生菌发酵乳/抗氧化活性/降糖活性/肠道菌群/体外模拟消化Key words
Cichorium intybus polysaccharides/probiotic fermented milk/antioxidant activity/hypoglycemic activity/gut microbiota/in vitro digestion引用本文复制引用
宁崇,李慧宇,卜玮,贾丽娇,栗琼颖,郑鑫悦,唐杨,李玮轩,谭畅,刘晓旭..基于体外消化酵解模型探究菊苣多糖强化益生菌发酵乳的抗氧化、降糖活性及对肠道菌群的影响[J].食品与发酵工业,2026,52(1):84-94,11.基金项目
辽宁省自然科学基金营口联合基金项目(2024LNYKJ29) （2024LNYKJ29）
营口市企业博士双创计划项目(YKSCJH2023-005) （YKSCJH2023-005）
辽宁省科学技术厅项目(2024-MSLH-187) （2024-MSLH-187）
辽宁省教育厅院校科研业务专项基金项目(JYTMS20230762) （JYTMS20230762）
