植物乳杆菌对奶油成分的影响：洞察维生素 D3 含量和脂肪酸组成的变化

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-19 DOI:10.1016/j.idairyj.2024.106118

Tetiana Dyrda-Terniuk , Viorica Railean , Aleksandra Bogumiła Florkiewicz , Justyna Walczak-Skierska , Mateusz Kolankowski , Joanna Rudnicka , Dorota Białczak , Paweł Pomastowski

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引用次数: 0

摘要

本研究旨在分析添加到奶油中的益生菌对维生素 D3 生物合成的影响。测试了植物乳杆菌的生物量和冻干形式。此外，还评估了脂肪酸（FA）谱的变化。与生物质相比，添加植物乳杆菌 B/00401 冻干物能更有效地富集奶油中的维生素 D3，使其含量从 1.71 μg g-1 增加到 15.96 μg-1。此外，在奶油中添加植物乳杆菌 B/00401 后，观察到饱和脂肪酸 (SFA) 减少，而单不饱和脂肪酸 (MUFA) 增加。拟议的强化方法可能有助于解决维生素 D3 不足的问题。同时，脂肪酸含量的变化还能降低患心脏病的风险，从而为消费者带来额外的益处。

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The impact of Lactiplantibacillus plantarum on the cream composition: Insight into changes of vitamin D3 content and fatty acid composition

Food fortification is considered a promising strategy to enhance the bioavailability of vitamin D. This study aimed to analyze the impact of probiotic bacteria added to cream on vitamin D3 biosynthesis. Both the biomass and lyophilized form of Lactiplantibacillus plantarum were tested. In addition, changes in the fatty acid (FA) profile were evaluated. Supplementation with L. plantarum B/00401 lyophilisate resulted in more efficient vitamin D3 enrichment of the cream compared to the biomass, increasing its content from 1.71 to 15.96 μg g⁻¹. Moreover, a reduction in saturated fatty acids (SFA) accompanied by an increase in monounsaturated fatty acids (MUFA) was observed following the addition of L. plantarum B/00401 to the cream. The proposed fortification approach may help address poor vitamin D3 status. At the same time, the changes in the FA profile offer additional benefits to consumers by reducing the risk of heart disease development.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.