Gan Jing, Kong Xiao, Wang Kuaitian, Chen Yuhang, Du Mengdi, Xu Bo, Xu Jingru, Wang Zhenhua, Cheng Yongqiang, Yu Tianying
Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China.
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutrition Engineering, China Agricultural University, Beijing, China.
Front Nutr. 2023 Jun 23;10:1198456. doi: 10.3389/fnut.2023.1198456. eCollection 2023.
Analysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes.
We investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and mineral bioavailabilities of soybean YA (SYA) during fermentation.
The acidic amino acid (Glu, Asp) and organic acid contents in HO-fermented YA were increased from 2.93, 1.71, and 7.43 mg/100 g to 3.23, 1.82, and 73.47 mg/100 g, respectively. Moreover, both HO and HE lactic acid bacteria fermentation enhanced mineral absorptivity. They altered the molecular speciation of minerals from a large molecular type (2,866 Da) to a small molecular type (1,500 Da), which was manifested in a time-dependent manner. Furthermore, YA substantially increased the bone mass in a zebrafish osteoporosis model, further highlighting the potential of lactic acid bacterial fermentation for mineral bioavailability.
This study provides a foundation for understanding the effects of fermentation conditions on the composition and bioavailability of minerals in YA and can assist in its production.
分析发酵过程中酸奶替代品（YAs）的成分可为评估其质量和营养属性提供关键信息。
我们研究了同型（HO）和异型（HE）乳酸菌对大豆酸奶替代品（SYA）发酵过程中营养成分和矿物质生物利用率的影响。
HO发酵的YAs中酸性氨基酸（Glu、Asp）和有机酸含量分别从2.93、1.71和7.43毫克/100克增加到3.23、1.82和73.47毫克/100克。此外，HO和HE乳酸菌发酵均提高了矿物质吸收率。它们将矿物质的分子形态从大分子类型（2866道尔顿）转变为小分子类型（1500道尔顿），且呈现出时间依赖性。此外，YAs在斑马鱼骨质疏松模型中显著增加了骨量，进一步凸显了乳酸菌发酵对矿物质生物利用率的潜在作用。
本研究为理解发酵条件对YAs中矿物质组成和生物利用率的影响提供了基础，并有助于其生产。
