冰淇淋中益生菌冷冻胁迫致菌体损伤 机制研究进展
冰淇淋是优良的益生菌载体, 但其加工中的老化、凝冻和硬化等阶段性降温至冷冻的过程, 会造成益生菌生理损伤, 导致益生菌活力下降, 功能性变差。近年, 有关冰淇淋中冷冻胁迫致益生菌的损伤, 冰淇淋中益生菌活性的保护, 以及组学技术推动下的菌株损伤相关代谢研究取得了一定进展, 为研究影响冰淇淋中益生菌存活能力、菌体细胞膜特性及代谢酶活性, 明确冰淇淋基质中益生菌冷冻胁迫损伤的分子机制, 建立冰淇淋加工和贮藏过程中益生菌的保护策略提供了可能, 也为未来改善益生菌冰淇淋的功效和品质提供科学依据。
Ice cream is a favorable probiotic carrier. However, the viability and functions of probiotic strains tend to be lowered in ice cream processing, including aging, freezing and hardening. Recently, progress of researches about the probiotics injury, protection and their metabolic changes in ice cream based on omics techniques have been made, which provides the possibility to specify survival ability, membrane properties, and key molecules of metabolic enzyme activities of probiotics in ice cream. These studies also facilitate to uncover the molecular mechanism of cell injury caused by freezing stress during the processing of probiotic ice cream and establish protective strategies for probiotics during processing and storage of ice cream, and provide a scientific basis for the improvement of functionality and quality of such product.
标题：冰淇淋中益生菌冷冻胁迫致菌体损伤 机制研究进展
英文标题：Advances of cell injury mechanism by freezing stress during processing of probiotic ice cream
作者：
张健 北京工商大学食品质量与安全北京实验室
郑义 北京工商大学食品质量与安全北京实验室
朱金锦 北京工商大学食品质量与安全北京实验室
刘心怡 北京工商大学食品质量与安全北京实验室
杨贞耐 北京工商大学食品质量与安全北京实验室
中文关键词:益生菌冰淇淋,代谢组学,蛋白质组学,控制策略,
英文关键词:probiotic ice cream,metabolomics,proteomics,control strategy,
发表日期：2015-09-23
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