唾液联合乳杆菌M18-6对发酵豆乳风味品质及其抗氧化活性的影响  

Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk

作　　者：邓宇 贾宇 牛君霞 王玉兰 谢远红[1] 张红星[1] 宋晓东[2,3] 程聪洋 葛绍阳 金君华 DENG Yu;JIA Yu;NIU Junxia;WANG Yulan;XIE Yuanhong;ZHANG Hongxing;SONG Xiaodong;CHENG Congyang;GE Shaoyang;JIN Junhua(Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China;Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011517,China;Key Laboratory of Dairy Quality Digital Intelligence Monitoring Technology,State Administration for Market Regulation,Hohhot 011517,China;Beijing Heyiyuan Biotechnology Co.,Ltd.,Beijing 100088,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011517 [3]国家市场监督管理总局重点实验室(乳品质量数智监控技术),内蒙古呼和浩特011517 [4]北京和益源生物技术有限公司,北京100088

出　　处：《食品科学》2025年第5期236-244,共9页Food Science

基　　金：宁夏回族自治区重点研发计划项目(2020BBF02023)。

摘　　要：本实验利用前期实验室筛选出能够稳定快速发酵大豆蛋白的体系和具有较强抗氧化能力的唾液联合乳杆菌M18-6发酵豆乳,并分析其对发酵豆乳风味品质和抗氧化活性的影响。结果表明,随着发酵时间的延长,大豆蛋白以及脂肪等物质逐渐分解,发酵豆乳的粒径呈下降趋势,使其质地趋于细腻、光滑。同时,采用顶空固相微萃取-气相色谱-质谱技术和气相色谱-离子迁移谱技术相结合,对发酵前后豆乳的挥发性成分进行分析,发现主要产生豆腥味的己醛随着发酵时间的延长浓度逐渐降低,1-辛烯-3-醇的浓度也呈下降的趋势;双乙酰、乙偶姻、2-庚酮以及其他产生果香味等风味物质随着发酵时间的延长,其浓度逐渐增加,使豆乳呈现良好的风味。进一步利用丙烯酰胺诱导Caco-2细胞构建氧化损伤模型,探究唾液联合乳杆菌M18-6发酵豆乳的抗氧化性,结果显示发酵豆乳的羟自由基清除能力较强。与氧化损伤模型组相比,经过发酵豆乳处理后Caco-2细胞的过氧化氢酶、超氧化物歧化酶活力分别提高了1.67倍和29.80倍,谷胱甘肽浓度也提高了12.83倍,综上,经过唾液联合乳杆菌M18-6发酵的豆乳具有显著的修复氧化损伤细胞作用。In this study,the effect of Ligilactobacillus salivarius M18-6,with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity,on the flavor quality and antioxidant activity of fermented soymilk was analyzed.This study found that with increasing fermentation time,soybean protein and fat gradually decomposed,and the particle size of fermented soymilk showed a downward trend,making its texture more delicate and smoother.Additionally,the volatile components of soymilk before and after fermentation were analyzed by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS).It was found that the concentration of hexanal,which primarily contributed to beany flavor,gradually decreased with fermentation time,and so did the concentration of 1-octen-3-ol.The concentrations of diacetyl,acetoin and 2-heptanone and other flavor substances associated with fruity aroma gradually increased,thereby resulting in good flavor of soymilk.Furthermore,fermented soymilk with L.salivarius M18-6 had potent hydroxyl radical scavenging activity in a Caco-2 cell model of oxidative injury induced by acrylamide.Compared with the oxidative damage model group,the activities of catalase(CAT)and superoxide dismutase(SOD)in Caco-2 cells treated with the fermented soymilk increased by 2.67 and 30.80 times,respectively,and the concentration of glutathione increased by 13.83 times.In summary,soymilk fermented by L.salivarius M18-6 has a significant repairing effect on oxidatively damaged cells.

关 键 词：唾液联合乳杆菌 发酵豆乳 风味物质 抗氧化 

分 类 号：TS201.3[轻工技术与工程—食品科学]