挤压膨化鹿茸菇-大麦复合粉的理化特性、胃肠消化和酵解特性

食品科学

2024, 45 (13), 198-209

丁怡炜，范松涛，白娟，顾耀军，肖香

DOI:10.7506/spkx1002-6630-20231013-104

https://kns.cnki.net/kcms2/article/abstract?v=bJ89lKU86K_jXCnXpTy-2ylpNNQ7bC_r2p10X6176QOlkqS4cMFRvso8ONF0CiUh8sLAldukqnW6n8DkY4JeH6JdfxgTjHMA48Xkn6KcDzMOjMJnQ-J56WRGv93OkEU0VGRb7oYfHpk8OXtYm0Tk2TFgm5FjTz5BW9LOQDR_EM0=&uniplatform=NZKPT

摘要：通过挤压膨化制备大麦粉（BF）、鹿茸菇-大麦复合粉（DLR）、鹿茸菇副产物-大麦复合粉（DBY），分析添加鹿茸菇组分对产品理化特性和营养功能的影响。结果表明，DLR和DBY的淀粉糊化程度明显降低。采用标准化INFOGEST 2.0方法模拟胃肠消化发现，DBY组因鹿茸菇副产物富含可溶性膳食纤维，其抗氧化能力显著高于BF和DLR组（P＜0.05）。模拟结肠酵解发现，在0～24 h，BF、DLR和DBY组促进乙酸生成，显著降低pH值（P＜0.05）；在24～48 h，3组的丁酸含量均显著增加；在72 h，DBY组乙酸、丙酸和丁酸含量高于DLR组。肠道菌群分析表明，DLR和DBY的菌群调节作用主要受到个体差异影响，但均能显著促进Dorea和Anaerostipes生长；相关性分析表明DBY通过作用Bi?dobacterium增加乙酸和丙酸含量（r＞0.5，P＜0.05）。综上，添加鹿茸菇组分有效改善复合大麦粉产品品质和功能特性，且DBY具有更好的抗氧化活性和肠道菌群调节作用，研究结果可为开发鹿茸菇-大麦膨化产品提供理论支持。

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.

关键词：挤压膨化；大麦；鹿茸菇；体外消化；酵解；肠道微生物

Keywords: extrusion; barley; Lyophyllum decastes; in vitro digestion; fermentation; gut microbiota

总结：该研究通过挤压膨化技术制备大麦粉（BF）、鹿茸菇-大麦复合粉（DLR）及鹿茸菇副产物-大麦复合粉（DBY），系统分析鹿茸菇组分对产品理化特性、胃肠消化及结肠酵解特性的影响。结果显示，DLR和DBY的淀粉糊化程度显著降低，吸水性指数下降（DBY组396.67%、DLR组413.33%，均低于BF组 484.80%），且DBY因富含可溶性膳食纤维（8.59%，高于鹿茸菇整菇5.46%），其体外胃肠消化后的抗氧化能力（ABTS阳离子自由基与羟自由基清除率）显著优于BF和DLR组（P<0.05）。模拟结肠酵解中，0~24 h三组均促进乙酸生成并降低pH值（P<0.05），24~48 h丁酸含量显著增加，72 h时DBY的乙酸、丙酸和丁酸含量高于DLR；肠道菌群分析表明，DLR和DBY对菌群的调节受个体差异影响，但均能显著促进Dorea和Anaerostipes生长，且DBY可通过促进双歧杆菌（Bifidobacterium）丰度（4.84%，高于BF组 2.62%、DLR组3.73%）增加乙酸和丙酸含量（r>0.5，P<0.05）。综上，添加鹿茸菇组分可有效改善大麦复合粉品质与功能，其中DBY在提升抗氧化活性和调节肠道菌群代谢方面表现更优，为鹿茸菇副产物高值化利用及功能性膨化产品开发提供理论支持。

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.