食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 84 - 94

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043734

研究报告

基于体外消化酵解模型探究菊苣多糖强化益生菌发酵乳的抗氧化、降糖活性及对肠道菌群的影响

  • 宁崇 ,
  • 卜玮 ,
  • 贾丽娇 ,
  • 栗琼颖 ,
  • 郑鑫悦 ,
  • 唐杨 ,
  • 李玮轩 ,
  • 谭畅 ,
  • 刘晓旭 ,
  • 李慧宇
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  • 1(辽宁大学 轻型产业学院,辽宁 沈阳,110036)
    2(鞍钢实业集团乳业有限公司,辽宁 鞍山,114000)
    3(辽阳职业技术学院 健康管理学院,辽宁 辽阳,111000)
第一作者:博士,副教授(李慧宇为通信作者,E-mail:2994273845@qq.com)

收稿日期: 2025-06-30

  修回日期: 2025-08-19

  网络出版日期: 2026-01-22

基金资助

辽宁省自然科学基金营口联合基金项目(2024LNYKJ29);营口市企业博士双创计划项目(YKSCJH2023-005);辽宁省科学技术厅项目(2024-MSLH-187);辽宁省教育厅院校科研业务专项基金项目(JYTMS20230762)

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Exploring antioxidant, hypoglycemic, and gut microbiota-modulatory effects of chicory polysaccharide-fortified probiotic fermented milk using an in vitro digestion-fermentation model

  • NING Chong ,
  • BU Wei ,
  • JIA Lijiao ,
  • LI Qiongying ,
  • ZHENG Xinyue ,
  • TANG Yang ,
  • LI Weixuan ,
  • TAN Chang ,
  • LIU Xiaoxu ,
  • LI Huiyu
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  • 1(College of Light Industry, Liaoning University, Shenyang 110036, China)
    2(Ansteel Industrial Group Dairy Co.Ltd., Anshan 114000, China)
    3(School of Health Management, Liaoyang Vocational College of Technology, Liaoyang 111000, China)

Received date: 2025-06-30

  Revised date: 2025-08-19

  Online published: 2026-01-22

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摘要

菊苣多糖(Cichorium intybus polysaccharides, CIP)作为天然膳食纤维型益生元,近年来在功能乳制品中的应用备受关注。该研究构建模拟胃肠消化-结肠发酵体外模型,系统评估不同剂量CIP强化益生菌发酵乳在抗氧化、降糖功能及肠道菌群调控方面的作用机制。结果表明,质量分数0.9%低剂量组在消化过程中释放出更多低聚糖片段,显著提升DPPH自由基、ABTS阳离子自由基及羟自由基的清除率,具有更优的抗氧化活性。同时,其对α-淀粉酶与α-葡萄糖苷酶的抑制作用显著高于1.6%的高剂量组(P<0.05)。在体外厌氧发酵阶段,CIP促进短链脂肪酸(short-chain fatty acids,SCFAs)合成,其中,低剂量组在消化后显著提升SCFAs水平并优化菌群多样性。高通量16S rRNA测序结果显示,CIP低剂量组显著促进双歧杆菌(Bifidobacterium)与普拉梭菌(Faecalibacterium)增殖,同时抑制志贺氏菌(Shigella)等有害菌属,构建更为稳定且具功能潜力的菌群结构。相较之下,高剂量组虽富集部分益生菌,但菌群多样性下降且SCFAs合成效率受限。研究表明,低剂量CIP可通过调控消化酶活性与肠道微生态,实现多重功能协同效应,为CIP在功能性发酵乳中的应用提供理论依据和剂量优化参考。

关键词： 菊苣多糖; 益生菌发酵乳; 抗氧化活性; 降糖活性; 肠道菌群; 体外模拟消化

本文引用格式

宁崇 , 卜玮 , 贾丽娇 , 栗琼颖 , 郑鑫悦 , 唐杨 , 李玮轩 , 谭畅 , 刘晓旭 , 李慧宇 . 基于体外消化酵解模型探究菊苣多糖强化益生菌发酵乳的抗氧化、降糖活性及对肠道菌群的影响[J]. 食品与发酵工业, 2026 , 52(1) : 84 -94 . DOI: 10.13995/j.cnki.11-1802/ts.043734

Abstract

Cichorium intybus polysaccharides (CIP), as natural dietary fiber-based prebiotics, have attracted growing interest in the development of functional dairy products.In this study, a dynamic in vitro model simulating gastrointestinal digestion and colonic fermentation was established to systematically investigate the antioxidant, hypoglycemic, and gut microbiota-regulating effects of probiotic fermented milk fortified with CIP at different concentrations.Results showed that the 0.9% low-dose group released more oligosaccharide fragments during digestion, significantly enhancing the scavenging activities against DPPH free radicals, cationic radicals, and hydroxyl radicals, and exhibited superior antioxidant capacity.Meanwhile, it demonstrated significantly stronger inhibition of α-amylase and α-glucosidase than the 1.6% high-dose group (P<0.05).During the anaerobic fermentation phase, CIP supplementation promoted the synthesis of short-chain fatty acids (SCFAs), with the low-dose group showing notably increased SCFA levels and improved microbial diversity.High-throughput 16S rRNA sequencing revealed that low-dose CIP significantly enriched beneficial genera, such as Bifidobacterium and Faecalibacterium, while suppressing potentially pathogenic taxa, including Shigella, resulting in a more stable and functionally favorable gut microbiota structure.In contrast, the high-dose group enriched certain probiotics but led to reduced microbial diversity and limited SCFA production efficiency.These findings indicated that low-dose CIP exerted multiple synergistic functional effects by modulating digestive enzyme activity and gut microecology, offering theoretical support and a dosage optimization reference for its application in functional probiotic dairy formulations.

Key words： Cichorium intybus polysaccharides; probiotic fermented milk; antioxidant activity; hypoglycemic activity; gut microbiota; in vitro digestion

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