Hargrove R E, Alford J A
J Dairy Sci. 1980 Jul;63(7):1065-72. doi: 10.3168/jds.S0022-0302(80)83048-7.
Significance of viable cultures in yogurt at time of ingestion on rate of growth of weaning rats was determined. Fresh yogurts were compared with those in which cultures were treated with heat, hydrogen peroxide, and ethylene oxide. They also were aged and freeze-dried. Fractions of yogurt prepared by ultrafiltration were recombined to determine which fraction gave the highest rate of gain in weight. Cultures were inactivated and growth in rats was depressed when yogurt was heated at 60 C and above for 2 min. Hydrogen peroxide reduced the viable yogurt count and rate of gain but not feed consumption. Yogurts treated with ethylene oxide were toxic. Aging did not effect culture viability or feed efficiency, but growth response was reduced. Fractionation of yogurt into components of high and low molecular weight and recombinations with control milk fractions indicated that the growth stimulant remained in the component of high molecular weight.
测定了摄入时酸奶中活培养物对断奶大鼠生长速率的影响。将新鲜酸奶与经加热、过氧化氢和环氧乙烷处理的培养物的酸奶进行比较。它们还经过了老化和冷冻干燥处理。通过超滤制备的酸奶组分进行重组，以确定哪个组分能使体重增加率最高。当酸奶在60℃及以上加热2分钟时，培养物失活，大鼠生长受到抑制。过氧化氢降低了酸奶活菌数和体重增加率，但不影响采食量。经环氧乙烷处理的酸奶有毒。老化不影响培养物活力或饲料效率，但生长反应降低。将酸奶分离为高分子量和低分子量组分，并与对照乳组分重组，结果表明生长刺激物保留在高分子量组分中。
