乳酸菌(Lactic Acid Bacteria, LAB)作为肠道益生菌,可以产生有机酸和细菌素等具有抗菌活性的代谢产物。近年来,研究者们将LAB的应用逐渐从食品领域扩大到对人类健康的功能上,发现其可以通过调节肠道菌群和肠道免疫从而维持肠道微生态的稳定,同时对结肠癌也具有预防作用。本文总结了LAB维持肠道健康的作用机制,为通过LAB干预,从而预防及治疗肠道疾病提供新的思路。Lactic Acid Bacteria (LAB), as intestinal probiotics, can produce metabolites with antibacterial activity, such as organic acids and bacteriocins. In recent years, researchers have gradually expanded the application of LAB from the field of food to the function of human health. It has been found that it can maintain the stability of intestinal microecology by regulating intestinal microbiota and intestinal immunity and has a preventive effect on colon cancer. This paper summarized the mechanism of action of LAB to maintain intestinal health and provided a new idea for the prevention and treatment of intestinal diseases.
以6种特菜为研究对象,采用钼蓝比色法测定特菜中还原型维C的含量,并探讨钼蓝比色法测定特菜的最佳反应条件,该方法具有简便、快速、准确等优点,且不受蔬菜颜色的影响。结果表明,测定波长为709 nm,偏磷酸-醋酸溶液1.00 m L,5%硫酸溶液2.00 m L,5%钼酸铵溶液4.00 m L;特菜中维C的含量均显著高于普通生菜(p<0.05),其中,芝麻菜的维C含量最高,为95.62 mg/100 g;其次是罗马生菜和红橡生菜,维C含量分别为21.74 mg/100 g和21.29 mg/100 g,具有较高的营养价值。
