甜杆西兰冻干粉的营养价值及胃肠道代谢特性

Nutritional Value and Gastrointestinal Metabolic Characteristics of Freeze-dried Sweet Stem Broccoli Powder

摘要:

该研究以INQ值评价甜杆西兰冻干粉中12种微量营养素的营养价值，并基于体外模拟胃肠道消化与发酵体系，研究了甜杆西兰粉对四种益生菌生长和代谢SCFAs的影响。结果表明，该研究制备的甜杆西兰冻干粉富含6种维生素与6种矿物质元素，且各营养素INQ值均大于1。在体外模拟肠道环境下，使B. lactis B420、B. lactis HN019、L. acidophilus NCFM与L. paracasei Lpc-37的生长水平提高了约2倍。甜杆西兰粉与四种益生菌分别发酵时可以显著促进发酵物中乙酸与丁酸的含量，而丙酸的产量没有显著增加。其中，甜杆西兰粉与B. lactis B420共发酵时乙酸含量最高，约600 μg/mL，与B. lactis HN019共发酵时丁酸含量最高，达到2 199.39 μg/mL。该研究中的甜杆西兰粉富含12种微量元素，且能够促进四种益生菌在肠道中生长与代谢SCFAs水平，弥补了甜杆西兰在肠道益生功能方面的研究空白。该研究为甜杆西兰及其功能性食品的开发提供了理论基础。

Abstract:

In this study, the nutritional value of 12 micronutrients in lyophilized sweet stem broccoli powder was evaluated by the INQ value, and the effects of the sweet stem broccoli powder on the growth of four probiotics and metabolism of SCFAs were studied based on an in vitro simulated gastrointestinal digestion and fermentation system. The results showed that the lyophilized powder prepared in this study was rich in 6 vitamins and 6 mineral elements, and the INQ value of each nutrient was greater than 1. In the in vitro simulated intestinal environment, the growth levels of B. lactis B420, B. lactis HN019, L. acidophilus NCFM and L. paracasei Lpc-37 were increased by a factor of about 2. The contents of acetic acid and butyric acid in the fermented products increased significantly upon the fermentation of broccoli powder with one of the four probiotics, though the yield of propionic acid increased insignificantly. Among which, the highest acetic acid content of B. lactis B420 (about 600 μg/mL) occurred during cofermentation. The butyric acid content was the highest during co-fermentation with B. lactis HN019, reaching 2 199.39 μg/mL. The sweet stem broccoli powder in this study was rich in 12 kinds of trace elements, and can promote the growth and metabolic SCFAs level of four probiotics in the simulated intestine, which makes up for the research gap of sweet stem broccoli in intestinal probiotic function. This research provides a theoretical basis for the development of sweet stem broccoli and its derived functional foods.