益生元
发酵
食品科学
益生菌
酵母
肠道菌群
乳酸菌
乳酸
生物
人类粪便
化学
细菌
生物化学
微生物学
粪便
遗传学
作者
Jiawei Luo,Shan Xiao,Bo Wang,Yanxue Cai,Jihui Wang
标识
DOI:10.1016/j.lwt.2023.115637
摘要
A new fermented food by utilizing pineapple by-products and whey protein as the matrix via co-fermentation with strains of lactic acid bacteria and yeast is developed. We investigated its impact on human well-being, focusing on the bioavailability and physiological viability of the resulting pineapple–whey protein fermented product (PWF) under simulated human gastrointestinal conditions. We evaluated PWF's potential as a prebiotic using in vitro fermentation assays, revealing that its probiotic components effectively reached the colon and functioned without hindrance. This transit triggered significant release of phenolic compounds, establishing an antioxidant-rich environment during simulated digestion. In vitro fermentation experiments showcased PWF's capacity to induce short-chain fatty acid production in the intestines, alongside its ability to influence the microbial community composition. Additionally, we explored how PWF-induced alterations in the gut microbiota might impact human health. The results suggested that PWF could potentially enhance metabolic pathways in the intestinal microbiota, thereby fostering a more favorable microbial ecosystem.
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