Liu Yang, Liu Xiaoxiao, Zhang Longfei, Li Qiming, Qu Hengxian, Chen Dawei, Wang Kai, Gu Ruixia
Key Laboratory of Probiotics and Deep Processing of Dairy Products, College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
College of Tourism and Culinary Science, Yangzhou University, Yangzhou, China.
Food Chem X. 2025 Aug 18;30:102929. doi: 10.1016/j.fochx.2025.102929. eCollection 2025 Aug.
Prebiotic-probiotic synergy is vital to fermented milk's overall performance. This study investigates the effects of complex prebiotics (CPs) on the quality and functional properties of probiotic-fermented milk. Results indicated that CPs improved the physicochemical properties and sensory characteristics of fermented milk. Meanwhile, CPs supplementation improved the flavor profile of fermented milk by increasing the levels of key aroma compounds, including aldehydes (e.g., decanal increased by 18.80 % in the St-Lr + CP3 group) and ketones (e.g., 3-hydroxy-2-butanone increased by 16.37 % in the St-Lf-Lp-Lr + CP4 group). Moreover, CPs supplementation significantly enhanced the ACE inhibitory activity (up to 73.74 % in the St-Lp group) and α-amylase inhibition (with a 27.69 % improvement observed in the St-Lf group), while also strengthening the antimicrobial effects of fermented milk against , , and . These findings demonstrate the great potential of CPs in the development of health-promoting dairy products and their applications in the food industry.
益生元与益生菌的协同作用对发酵乳的整体性能至关重要。本研究调查了复合益生元（CPs）对益生菌发酵乳品质和功能特性的影响。结果表明，CPs改善了发酵乳的物理化学性质和感官特性。同时，添加CPs通过增加关键香气化合物的含量改善了发酵乳的风味特征，这些化合物包括醛类（如在St-Lr + CP3组中癸醛增加了18.80%）和酮类（如在St-Lf-Lp-Lr + CP4组中3-羟基-2-丁酮增加了16.37%）。此外，添加CPs显著增强了ACE抑制活性（在St-Lp组中高达73.74%）和α-淀粉酶抑制作用（在St-Lf组中观察到有27.69%的改善），同时还增强了发酵乳对 、 和 的抗菌作用。这些发现证明了CPs在开发促进健康的乳制品及其在食品工业中的应用方面具有巨大潜力。
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