含芦荟胶和益生菌的健康果汁的理化、微生物和感官特性及其对白化大鼠的抗糖尿病作用

Sara Naiim Moselhy, Ahmed Aladdin Al-Nashwi, Enrique Raya-Álvarez, Fouad Omar Abu Zaid, Hanan Said Tawfik Shalaby, Manal F. El-khadragy, M. Shahein, Amin A. Hafiz, Abeer A. Aljehani, A. Agil, E. Elmahallawy
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引用次数: 0

摘要

各年龄段的人都普遍认为饮用果蔬汁是一种健康的选择。橙汁、胡萝卜汁和芦荟汁因其功能特性和对健康的益处而闻名。在这项研究中,我们调查了将芦荟凝胶加入混合橙汁和胡萝卜汁的可能性。我们还对混合益生菌果汁在冰箱温度下储存 14 天期间的化学、微生物和感官方面进行了评估。我们研究了芦荟凝胶的化学成分和植物化学结构,然后评估了这些健康果汁对糖尿病白化大鼠的生物效应。结果表明,随着储存时间的延长,总可溶性固形物、还原糖和总糖的含量都有所提高。此外,研究还表明,在天然混合果汁中加入芦荟可提高其植物化学质量。添加芦荟胶的处理中,酚类和类黄酮物质的总含量最高,分别为 310 毫克 GAE/100 克和 175 毫克槲皮素/100 克。益生菌菌株(动物双歧杆菌亚种乳杆菌 Bb12、植物乳杆菌 299V 和嗜酸乳杆菌 L10)在橙汁和橙胡萝卜混合益生菌汁中表现出良好的细胞存活率,存活率为 7.42-8.07 log CFU/mL。在感官属性方面,研究发现增加橙汁的比例可改善口感,而增加胡萝卜汁的比例则可改善混合果汁的颜色。在混合天然果汁中加入芦荟还能降低糖尿病大鼠的血糖、甘油三酯、胆固醇、低密度脂蛋白、肌酐、谷丙转氨酶、谷草转氨酶和尿素水平,同时提高总蛋白和高密度脂蛋白水平。根据这些研究结果,橘子、胡萝卜和芦荟有可能生产出风味独特、营养丰富、极具吸引力的新型果汁。此外,这项研究还发现,将 75% 的橙汁、20% 的胡萝卜汁和 5% 的芦荟胶混合在一起,可以制成具有良好感官特性的功能性果汁。此外,芦荟作为抗糖尿病剂对大鼠的疗效更佳。建议进一步开展研究,探索芦荟胶和益生菌果汁在缓解糖尿病和其他代谢综合征方面的潜在优势。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats
The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42–8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.
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