食品科学
益生菌
无氧运动
抗氧化剂
化学
鼠李糖乳杆菌
菊粉
植物油
聚合酶链反应
生物
细菌
接种
抗菌剂
微生物学
生物化学
园艺
基因
遗传学
生理学
作者
Seyed Mohammad Davachi,Belgin Dogan,Leila Khazdooz,Shiying Zhang,Anahita Khojastegi,Zhangjun Fei,Honghe Sun,G. H. Meletharayil,Rohit Kapoor,Kenneth W. Simpson,Alireza Abbaspourrad
标识
DOI:10.1021/acs.jafc.2c02953
摘要
Vegetable oils with varying saturated fat levels were inoculated with Lacticaseibacillus rhamnosusGG (LGG), subjected to different heat treatments in the absence and presence of inulin and stored for 12 months at room temperature. After storage, the heat-treated probiotics actively grew to high concentrations after removal of the oils and reculturing. The bacterial samples, regardless of aerobic or anaerobic conditions and treatment methods, showed no changes in their growth behavior. The random amplified polymorphic DNA-polymerase chain reaction, antimicrobial, morphology, and motility tests also showed no major differences. Samples of LGG treated with a higher antioxidant content (Gal400) showed reduced inflammatory and anti-inflammatory properties. These findings have been confirmed by metabolite and genome sequencing studies, indicating that Gal400 showed lower concentrations and secretion percentages and the highest number of single nucleotide polymorphisms. We have shown proof of concept that LGG can be stored in oil with minimum impact on probiotic in vitro viability.
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