Effects of different probiotics on the flavor nutritional profile, and immune modulation of soy whey carrot beverage in mice

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-28 DOI:10.1016/j.jff.2025.106781

Dayu Zhou , Caiyun Chu , Hongchuang Yuan , Miao Bai , Yuwei Men , Manirambona Télesphore , Xiangxiang Ren , Shiyuan Zhang , Xiaohui Zhao , He Liu

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Abstract

In this study, a probiotic fermented beverage was prepared from soy whey and carrot (unfermented, single-strain, double-strain, and triple-strain fermented), and its antioxidant and immunomodulatory activities were investigated. Gas chromatography-mass spectrometry(GC–MS) and amino acid analysis revealed that ester content increased from 1.60 × 10⁻⁴ μg/mL to 3.34 × 10⁻⁴ μg/mL after fermentation with three bacterial strains, compared to the unfermented control. The •OH scavenging capacity increased from 28 % to 92 %. Mouse experiments showed that the fermented beverages significantly affected immune cell levels, with each bacterial strain inducing distinct immunomodulatory effects. Short-term stimulation of cytotoxicity and helper T-cell proliferation was observed after ingestion, along with long-term increases in natural killer cells and memory T-cell counts. This study addressed critical knowledge gaps regarding the efficacy of fermented beverages and provides a theoretical and technical foundation for the high-value utilization of soy by-products.

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不同益生菌对小鼠大豆乳清胡萝卜饮料风味、营养成分及免疫调节的影响

本研究以大豆乳清和胡萝卜为原料（未发酵、单菌种、双菌种和三菌种发酵）制备益生菌发酵饮料，并对其抗氧化和免疫调节活性进行研究。气相色谱-质谱分析（GC-MS）和氨基酸分析表明，3株菌株发酵后，酯含量从1.60 × 10−4 μg/mL增加到3.34 × 10−4 μg/mL。•OH清除能力从28%提高到92%。小鼠实验表明，发酵饮料显著影响免疫细胞水平，每种菌株诱导不同的免疫调节作用。摄入后观察到细胞毒性和辅助性t细胞增殖的短期刺激，以及自然杀伤细胞和记忆t细胞计数的长期增加。本研究解决了发酵饮料功效方面的关键知识空白，为大豆副产品的高价值利用提供了理论和技术基础。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.