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Flaxseed mucilage to enhance antioxidant, anti-inflammatory activity and nutritional quality of innovative fermented dairy products

亚麻籽粘液可增强创新发酵乳制品的抗氧化、抗炎活性和营养品质

基本信息

批准号：
446767-2012
负责人：
Hosseinian, Farah
金额：
$ 1.46万
依托单位：
Carleton University
依托单位国家：
加拿大
项目类别：
Collaborative Research and Development Grants
财政年份：
2014
资助国家：
加拿大
起止时间：
2014-01-01 至 2015-12-31
项目状态：
已结题

来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=554488
关键词：
Flaxseed mucilage enhance antioxidant anti

项目摘要

There is a vast gap between researches on bioactivity of flaxseed mucilage (soluble dietary fibre/gum) and its application in food products, particularly in fermented dairy products. Flaxseed mucilage is a by-product/leftover that obtains after extraction of oil. Mucilage can be extracted from flaxseed as a good source of bioactive, allowing an exploitation of commercial applications of this biomolecule and providing the flaxseed industry with value-added bioproducts. Studies suggested that mucilage can be used as a stabilizer and thickening agent in food, pharmaceutical and cosmetic applications. Although studies showed benefits of flaxseed mucilage but the effect of antioxidant, anti-inflammatory and prebiotic activity of mucilage in yogurt and kefir (yogurt drink) has never explored. Fundamental research needs to fully understand/confirm the benefits of flaxseed mucilage and how it incorporates in dairy products such as yogurt and kefir before introducing them into the Canadian market. The production and consumption of fermented milks have a long history and accepted world-wide. Yogurt and kefir are fermented dairy products and have been shown beneficial effect for human health and wellness. In Canada, production of yogurt was 149,851 tonnes in 2000 and 315,413 tonnes in 2012, indicating the total volume of yogurt sold increased by 45% between 2000 and 2012. Accordingly, flaxseed mucilage can have a potential in fermented dairy products to enhance bioactivity of these products and increase sustainability of Agri-Food in Canada.

亚麻籽胶浆（可溶性膳食纤维/胶）的生物活性研究与其在食品中的应用，特别是在发酵乳制品中的应用还存在很大差距。亚麻籽胶浆是提取油后获得的副产品/剩余物。粘液可以从亚麻籽中提取，作为生物活性的良好来源，允许开发这种生物分子的商业应用，并为亚麻籽工业提供增值的生物产品。研究表明，胶浆可用作食品、药品和化妆品应用中的稳定剂和增稠剂。虽然研究表明亚麻籽粘液的好处，但抗氧化剂，抗炎和酸奶和开菲尔（酸奶饮料）中的粘液益生元活性的影响从未探讨过。基础研究需要充分了解/确认亚麻籽粘液的好处，以及在将其引入加拿大市场之前，它如何融入酸奶和开菲尔等乳制品中。发酵乳的生产和消费有着悠久的历史，并在世界范围内得到认可。酸奶和开菲尔是发酵乳制品，已被证明对人类健康有益。在加拿大，2000年的酸奶产量为149，851吨，2012年为315，413吨，这表明2000年至2012年间酸奶的总销量增加了45%。因此，亚麻籽粘液在发酵乳制品中具有增强这些产品的生物活性和提高加拿大农业食品可持续性的潜力。