Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña Km 7.5, 28040 Madrid, Spain.
Unidad de Servicio de Técnicas Analíticas, Instrumentales y Microbiología (USTA), Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
Food Res Int. 2021 Sep;147:110488. doi: 10.1016/j.foodres.2021.110488. Epub 2021 May 31.
Flaxseed (Linum usitatissimum L.) is of interest as functional food because of the presence of compounds in its composition with potential health benefits, such as fatty acid omega-3, fiber, lignans and flavonoids. The bioactivity of lignans and flavonoids depends greatly on bacterial metabolism. Previously, lactobacilli and bifidobacteria strains were described to produce enterolignans and bioactive flavonoids (herbacetin, quercetin, quercetagetin, kaempferol, naringenin and eriodictyol) from flaxseed extracts and/or from secoisolariciresinol (SECO) in culture medium. In this work, cow's milk and soy beverage were supplemented with flaxseed extracts and fermented with selected lactobacilli and bifidobacteria strains. Lacticaseibacillus rhamnosus INIA P224, Limosilactobacillus mucosae INIA P508 and Lactiplantibacillus plantarum ESI 144 were capable of producing enterolactone (ENL) in both beverages supplemented with flaxseed, in addition to matairesinol and the flavonoids daidzein, genistein, glycitein, quercetin, naringenin, kaempferol and eriodictyol. On the other hand, Bifidobacterium breve INIA P367, Bifidobacterium pseudocatenulatum INIA P815 and Bifidobacterium pseudocatenulatum INIA P946 were able to produce quercetin, quercetagetin and high concentrations of herbacetin and SECO, in addition to pinoresinol, matairesinol, daidzein, genistein, naringenin, kaempferol and eriodictyol. The co-incubation of Lacticaseibacillus paracasei INIA P74 and Ligilactobacillus salivarius INIA P183 with Lactococcus lactis MG1363 harboring the food grade vector pLEB590.gly913, facilitated the production of ENL in soy beverage enriched with flaxseed. In this work, it is demonstrated how lactobacilli and bifidobacteria strains can improve the nutritional properties of flaxseed-enriched beverages, providing metabolites of great interest for human health.
亚麻籽（Linum usitatissimum L.）因其组成中的化合物具有潜在的健康益处而被视为功能性食品，例如ω-3 脂肪酸、纤维、木脂素和类黄酮。木脂素和类黄酮的生物活性在很大程度上取决于细菌代谢。此前，已描述了乳杆菌和双歧杆菌菌株能够从亚麻籽提取物和/或培养基中的开环异落叶松脂醇（SECO）产生肠内木质素和生物活性类黄酮（香草乙素、槲皮素、桑色素、山奈酚、柚皮苷和圣草酚）。在这项工作中，向牛奶和大豆饮料中添加亚麻籽提取物，并使用选定的乳杆菌和双歧杆菌菌株进行发酵。鼠李糖乳杆菌 INIA P224、黏膜乳杆菌 INIA P508 和植物乳杆菌 ESI 144 能够在添加亚麻籽的两种饮料中产生肠内酯（ENL），此外还产生马太醇和类黄酮染料木素、大豆苷元、黄豆苷元、槲皮素、柚皮苷、山奈酚和圣草酚。另一方面，短双歧杆菌 INIA P367、假双歧杆菌 INIA P815 和假双歧杆菌 INIA P946 能够产生槲皮素、桑色素和高浓度的香草乙素和 SECO，此外还产生松脂醇、马太醇、染料木素、大豆苷元、柚皮苷、山奈酚和圣草酚。共培养乳杆菌副干酪亚种 INIA P74 和唾液乳杆菌 INIA P183 与携带食品级载体 pLEB590.gly913 的乳球菌乳亚种 MG1363，促进了富含亚麻籽的大豆饮料中 ENL 的产生。在这项工作中，展示了如何利用乳杆菌和双歧杆菌菌株来改善富含亚麻籽饮料的营养特性，为人类健康提供了具有重要意义的代谢产物。
