摘要
为了探究植物提取物对情绪益生菌的增殖代谢作用的影响,比较了12种植物提取物对长双歧杆菌(Bifidobacterium longum)和复合乳酸菌(瑞士乳杆菌Lactobacillus helveticus、长双歧杆菌Bifidobacterium longum)两种外源性情绪益生菌的生长和代谢的影响,分别在不同发酵时间测定发酵液的pH值和生物量变化,以及发酵24 h后发酵液中5-羟色胺(5-HT)的含量。研究结果表明12种植物提取物体外发酵2种外源性益生菌均能使益生菌发酵液pH呈现下降的趋势,并且在发酵24 h时发酵液pH基本保持稳定。发酵过程中,2种益生菌的生物量均得到了提升。与对照组相比,样品组中5-HT含量出现显著的提升,其中人参提取物可明显促进长双歧杆菌和复合乳酸菌产血清素,发酵液中血清素含量分别为479.38和439.66 pg/mL,是阳性对照低聚果糖的2倍以上。该研究结果可为情绪调节功能性食品或保健食品开发提供理论依据。
In order to investigate the effects of plant extracts on the proliferation and metabolism of emotion-probiotics,12 different plant extracts were used in the in vitro fermentation of two exogenous intestinal probiotic,Bifidobacterium longum and Lactobacillus complex(Lactobacillus helveticus Swiss and Bifidobacterium longum).The pH of the fermentation broth was measured and the biomass changes of the probiotics were determined using a microplate reader at different fermentation time points,and the content of 5-hydroxytryptamine(5-HT)in the fermentation broth after 24 hours of fermentation was measured.The in vitro fermented two types of exogenous intestinal probiotics by the 12 different plant extracts exhibited a decreasing trend in the pH of the fermentation broth,which remained basically stable after 24 hours fermentation.The biomass of the two exogenous probiotics was significantly enhanced during the fermentation process.The 5-HT content in the sample group appeared to be significantly elevated compared with the control group,in which the ginseng extract could significantly promote the serotonin production of Bifidobacterium longum and Lactobacillus complex,and the serotonin content in the fermentation broths was 479.38 and 439.66 pg/mL respectively,which was more than two times that of the positive control oligofructose.The results of this study can provide a theoretical basis for the development of functional foods or health foods aimed at emotional regulation.
作者
陶倩
黄小玲
崔春
TAO Qian;HUANG Xiaoling;CUI Chun(Infinity(China)Co.,Ltd.,Guangzhou 510403;South China University of Technology,Guangzhou 510640)
出处
《中国食品添加剂》
CAS
2024年第12期155-160,共6页
China Food Additives
基金
广东省普通高校特色创新类项目(2021KTSCX003)。
关键词
植物提取物
情绪益生菌
体外发酵
5-羟色胺
plant extracts
emotional probiotics
in vitro fermentation
5-hydroxytryptophan
作者简介
陶倩(1988-),女,硕士,研究方向:功能性食品;通信作者:崔春(1978-),男,博士,教授,研究方向:食品生物技术。
