Yang Guo, Lu Qianqian, Cui Lei, Zong Manli, Guo Yuxing, Liu Lianliang, Pan Daodong, Wu Zhen
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China.
School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing, P. R. China.
Food Funct. 2022 Mar 7;13(5):2465-2474. doi: 10.1039/d1fo03553c.
Increasing knowledge of probiotics has shown that co-cultures of probiotics can achieve better fermentation and beneficial effects, and adding LAB to fermented milk fat products can increase the production of polyunsaturated fatty acids. In this study, the fatty acid profiles of milk fermented by DMSZ 8533, A3, and CICC 6074 were investigated, and the strain difference on the polyunsaturated fatty acid profiles is also confirmed. The results found that A3 fermented milk with a mixed fermentation starter ratio of 1 : 1 : 2 could promote the hydrolysis of lipase to produce more polyunsaturated fatty acids. Furthermore, the milk fat complex hydrolyzed lipids can inhibit the expression of inflammatory factors TNF-α and IL-6 and promote the secretion of IL-10 through the MAPK-dependent NF-κB pathway. Furthermore, the anti-inflammation potential of the fatty acid profiles in the fermented milk products was also revealed in an LPS-induced RAW264.7 cell model. It is hoped that this study can shed light on the anti-inflammatory properties of fermented milk by the release of polyunsaturated fatty acids and the possibility to develop functional fermented milk with intestinal inflammation prevention properties.
对益生菌了解的不断增加表明，益生菌共培养可以实现更好的发酵和有益效果，并且向发酵乳脂肪产品中添加乳酸菌可以增加多不饱和脂肪酸的产量。在本研究中，对由DMSZ 8533、A3和CICC 6074发酵的牛奶的脂肪酸谱进行了研究，并证实了多不饱和脂肪酸谱上的菌株差异。结果发现，混合发酵剂比例为1∶1∶2的A3发酵乳可以促进脂肪酶水解以产生更多的多不饱和脂肪酸。此外，乳脂肪复合物水解的脂质可通过丝裂原活化蛋白激酶（MAPK）依赖的核因子κB（NF-κB）途径抑制炎性因子肿瘤坏死因子-α（TNF-α）和白细胞介素-6（IL-6）的表达，并促进白细胞介素-10（IL-10）的分泌。此外，在脂多糖（LPS）诱导的RAW264.7细胞模型中也揭示了发酵乳制品中脂肪酸谱的抗炎潜力。希望本研究能够通过多不饱和脂肪酸的释放阐明发酵乳抗炎特性以及开发具有预防肠道炎症特性的功能性发酵乳的可能性。
