擠壓膨化鹿茸菇-大麥復合粉的理化特性、胃腸消化和酵解特性
食品科學
2024, 45 (13), 198-209
丁怡煒，范松濤，白娟，顧耀軍，肖香
DOI:10.7506/spkx1002-6630-20231013-104
ABSTRACT: The effects of adding dried Lyophyllum decastes (DLR) or dried L. decastes by-products (DBY) on physicochemical properties and nutritional functions of extruded barley ?our (BF) were analyzed. Results revealed a notable decrease in the degree of starch gelatinization in the DLR and DBY groups compared to the control group with nothing added. Gastrointestinal digestion simulation using the INFOGEST 2.0 method indicated that the antioxidant capacity of DBY was signi?cantly higher than the BF group and DLR group (P < 0.05) due to its rich soluble dietary ?ber content derived from L. decastes by-product. All the BF, DLR and DBY groups showed increased acetic acid production between 0 and 24 h of simulated colonic fermentation, thus leading to a signi?cant reduction in pH (P < 0.05). Butyric acid levels signi?cantly rose in all groups from 24 to 48 h. The DBY group displayed higher levels of acetic, butyric and propanoic acid compared to the DLR group at 72 h. Analysis of the gut microbiota highlighted the signi?cant in?uence of individual variability on the regulatory effects of DLR and DBY, both of which notably promoted the growth of Dorea and Anaerostipes. Correlation analysis suggested that DBY augmented the levels of acetic and propanoic acid by stimulating Bi?dobacterium (r > 0.5, P < 0.05). In summary, the incorporation of L. decastes or its by-products effectively enhanced the quality and functional attributes of barley flour products. Notably, DBY exhibited superior antioxidant activity and modulation of the gut microbiota. These ?ndings offer theoretical support for the development of extruded L. decastes-barley products.
摘要：通過擠壓膨化制備大麥粉（BF）、鹿茸菇-大麥復合粉（DLR）、鹿茸菇副產(chǎn)物-大麥復合粉（DBY），分析添加鹿茸菇組分對產(chǎn)品理化特性和營養(yǎng)功能的影響。結果表明，DLR和DBY的淀粉糊化程度明顯降低。采用標準化INFOGEST 2.0方法模擬胃腸消化發(fā)現(xiàn)，DBY組因鹿茸菇副產(chǎn)物富含可溶性膳食纖維，其抗氧化能力顯著高于BF和DLR組（P＜0.05）。模擬結腸酵解發(fā)現(xiàn)，在0～24 h，BF、DLR和DBY組促進乙酸生成，顯著降低pH值（P＜0.05）；在24～48 h，3組的丁酸含量均顯著增加；在72 h，DBY組乙酸、丙酸和丁酸含量高于DLR組。腸道菌群分析表明，DLR和DBY的菌群調節(jié)作用主要受到個體差異影響，但均能顯著促進Dorea和Anaerostipes生長；相關性分析表明DBY通過作用Bi?dobacterium增加乙酸和丙酸含量（r＞0.5，P＜0.05）。綜上，添加鹿茸菇組分有效改善復合大麥粉產(chǎn)品品質和功能特性，且DBY具有更好的抗氧化活性和腸道菌群調節(jié)作用，研究結果可為開發(fā)鹿茸菇-大麥膨化產(chǎn)品提供理論支持。
Keywords: extrusion; barley; Lyophyllum decastes; in vitro digestion; fermentation; gut microbiota
關鍵詞：擠壓膨化；大麥；鹿茸菇；體外消化；酵解；腸道微生物
SAMMARY: In this study, three extruded powder formulations were developed, namely barley flour (BF), Lyophyllum decastes - barley composite flour (DLR), and Lyophyllum decastes by - product - barley composite flour (DBY). The impacts of Lyophyllum decastes components (either the whole fungus or its by - products) on the physicochemical properties, gastrointestinal digestive performance, and colonic fermentation characteristics of the extruded products were comprehensively evaluated. Results revealed that both DLR and DBY exhibited a significant reduction in starch gelatinization degree, accompanied by a decreased water absorption index (WAI). Specifically, the WAI values were 396.67% for DBY and 413.33% for DLR, both of which were substantially lower than the 484.80% observed in BF. Notably, DBY demonstrated markedly superior antioxidant capacity (assessed by ABTS cation radical and hydroxyl radical scavenging assays) following in vitro gastrointestinal digestion compared to BF and DLR (P < 0.05). This enhanced antioxidant activity was attributed to DBY’s high soluble dietary fiber content (8.59%), which exceeded that of whole Lyophyllum decastes (5.46%). During simulated colonic fermentation, all three groups facilitated acetic acid production and induced a significant decrease in pH within the first 24 hours (P < 0.05). From 24 to 48 hours, the butyric acid content increased significantly in all samples. By 72 hours, DBY showed higher concentrations of acetic acid, propionic acid, and butyric acid than DLR. Intestinal flora analysis indicated that the regulatory effects of DLR and DBY on gut microbiota were subject to individual variations; however, both formulations significantly promoted the growth of beneficial bacteria belonging to the genera Dorea and Anaerostipes. Furthermore, DBY enhanced acetic acid and propionic acid production by increasing the abundance of Bifidobacterium (4.84%), which was higher than that in BF (2.62%) and DLR (3.73%) (correlation coefficient r > 0.5, P < 0.05). In conclusion, the incorporation of Lyophyllum decastes components (either whole fungus or by - products) effectively enhances the quality and functionality of extruded barley composite flours. Among the three formulations, DBY stands out for its superior performance in boosting antioxidant activity and regulating intestinal flora metabolism. These findings provide valuable theoretical support for the high - value utilization of Lyophyllum decastes by - products and the development of functional extruded food products.
總結：該研究通過擠壓膨化技術制備大麥粉（BF）、鹿茸菇-大麥復合粉（DLR）及鹿茸菇副產(chǎn)物-大麥復合粉（DBY），系統(tǒng)分析鹿茸菇組分對產(chǎn)品理化特性、胃腸消化及結腸酵解特性的影響。結果顯示，DLR和DBY的淀粉糊化程度顯著降低，吸水性指數(shù)下降（DBY組396.67%、DLR組413.33%，均低于BF組 484.80%），且DBY因富含可溶性膳食纖維（8.59%，高于鹿茸菇整菇5.46%），其體外胃腸消化后的抗氧化能力（ABTS陽離子自由基與羥自由基清除率）顯著優(yōu)于BF和DLR組（P<0.05）。模擬結腸酵解中，0~24 h三組均促進乙酸生成并降低pH值（P<0.05），24~48 h丁酸含量顯著增加，72 h時DBY的乙酸、丙酸和丁酸含量高于DLR；腸道菌群分析表明，DLR和DBY對菌群的調節(jié)受個體差異影響，但均能顯著促進Dorea和Anaerostipes生長，且DBY可通過促進雙歧桿菌（Bifidobacterium）豐度（4.84%，高于BF組 2.62%、DLR組3.73%）增加乙酸和丙酸含量（r>0.5，P<0.05）。綜上，添加鹿茸菇組分可有效改善大麥復合粉品質與功能，其中DBY在提升抗氧化活性和調節(jié)腸道菌群代謝方面表現(xiàn)更優(yōu)，為鹿茸菇副產(chǎn)物高值化利用及功能性膨化產(chǎn)品開發(fā)提供理論支持。
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