Akkermansia muciniphila发酵不同浓度复配脱脂乳的理化特性比较  

Comparison on the Physicochemical Characteristics of Skim Milk Fermented by Akkermansia muciniphila at Different Concentrations in Formulated Milk

作　　者：叶根云 吴中琴 徐璐 蒋佳彦 袁滨锋 李宗军 YE Genyun;WU Zhongqin;XU Lu;JIANG Jiayan;YUAN Binfeng;LI Zongjun(College of Food Science and Technology,Hunan Agricultural University,Changsha 410125,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410125

出　　处：《现代食品科技》2025年第2期108-115,共8页Modern Food Science and Technology

基　　金：湖南省农业产业技术体系项目(湘农发2022-67)。

摘　　要：嗜黏蛋白阿克曼菌(Akkermansia muciniphila,简称Akk)作为潜在新型益生菌被广泛关注。该研究将脱脂牛奶与Akk营养培养基按照一定比例进行复配,制备不同浓度的复配脱脂乳,接种Akk后进行发酵。通过测定发酵牛奶的pH值、稳定性、可溶性蛋白质、蛋白酶活力、游离氨基酸、短链脂肪酸含量以及DPPH·清除能力、羟自由基清除能力、ABTS^(+)·清除能力,来评价Akk发酵牛奶的营养特性。结果表明Akk发酵脱脂乳产生的主要短链脂肪酸为乙酸,且随着发酵液中BHI含量升高,发酵液的pH值与可溶性蛋白含量呈现显著下降趋势,分别下降至5.21与4.9 mg/mL;蛋白酶活力不断增强,最高可达51.02 U/mL;游离氨基酸共检测了17种,其中亮氨酸含量最高(305.5178μg/mL),半胱氨酸含量最低;谷氨酸呈显著降低(62.4955μg/mL降低至5.8189μg/mL);DPPH自由基清除能力与还原力不断增强,羟自由基清除力下降。综上所述,在有生长因子存在的情况下,Akk菌可以用于牛奶发酵,未来在进一步确证动物源生长因子的安全性、排除科技伦理的影响后,或者寻找到了新的非动物源Akk生长因子的情况下,有望推出新一代Akk发酵功能牛奶。Akkermansia muciniphila(Akk)has garnered widespread attention as a potential novel probiotic.In this study,skim milk was formulated with Akk nutrient medium in certain proportions to prepare formulated skim milk at different concentrations,and then the formulated skim milk was inoculated with Akk for fermentation.The nutritional characteristics of Akk-fermented milk were evaluated by measuring the pH,stability,soluble protein content,protease activity,free amino acids,short-chain fatty acid content,as well as 2,2-Diphenyl-1-picrylhydrazyl(DPPH·)scavenging capacity,hydroxyl radical scavenging capacity,and 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS^(+)·)scavenging capacity.The results showed that the main short-chain fatty acid produced in Akk-fermented skim milk was acetic acid,and with the increase of BHI content in the fermentation broth,the pH value and soluble protein content of the fermentation broth showed a significant downward trend,decreasing to 5.21 and 4.9 mg/mL,respectively.The protease activity continuously increased,reaching a maximum of 51.02 U/mL.A total of seventeen free amino acids were detected,with leucine having the highest content(305.5178μg/mL)and cysteine having the lowest content;Glutamic acid decreased significantly(from 62.4955μg/mL to 5.8189μg/mL);The DPPH radical scavenging capacity and reducing power continuously increased,whilst the hydroxyl radical scavenging capacity decreased.In summary,in the presence of growth factors,Akk can be used for milk fermentation.In the future,after further verification of the safety of animal-derived growth factors,elimination of the influence of scientific and technological ethics,or the discovery of new non-animal-derived growth factors for Akk,a new generation of Akk-fermented functional milk is expected to be introduced.

关 键 词：嗜黏蛋白阿克曼菌 发酵 脱脂乳 抗氧化 氨基酸 短链脂肪酸 

分 类 号：TS2[轻工技术与工程—食品科学与工程]