The Flavor Influence And Anti-aging Synergistic Effect Of Yogurt Added Edible Fungi Functional Component

Probiotic fermented yogurt added edible fungus functional component is developed as a new type of functional dairy products in recent years. In my paper, the raw material were milk, through the Lactobacillus plantarum, Bulgaria lactobacillus, Streptococcus thermophilus mixed fermentation. According to the different proportion, added respectively with Ganoderma lucidum polysaccharides, Ganoderma lucidum acid, Agrocybe Aegerita Polysaccharides, Hypsizigus marmoreus polysaccharides to yogurt, to produce four different kinds of edible fungus functional component type milk. In order to research the changing pattern of volatile flavor material, nutritional quality, in vitro oxidation effect and the aging effect, the functional yogurt were analyzed, providing theory support for the edible fungus functional component development. The results showed that:The growth characteristics and fermentation characteristics of Lactobacillus plantarum, Streptococcus thermophilus and Bulgaria lactobacillus in yogurt were analyzed, and the results showed that the process of lactic acid bacteria breeding, during 0~10 h, 3 kinds of lactic acid bacteria growth rate and the ability to produce acid advantage relations remain for Streptococcus thermophilus >Lactobacillus plantarum > Bulgaria lactobacillus; In 10~24 h, performance for Bulgaria lactobacillus > Lactobacillus plantarum > Streptococcus thermophilus. By SDS-PAGE detection of lactic acid bacteria in yogurt, ability of decomposing protein to produce small molecule polypeptide was mixed bacteria > Lactobacillus plantarum > Bulgaria lactobacillus> Streptococcus thermophilus.The nutrients and flavor substances of 4 kinds of edible fungus functional component added yogurts were analyzed: edible fungus functional component added all can promote the proliferation of Lactobacillus in the milk, the content reached to 108 CFU/m L, acidity, hydraulic a slight increase, protein decomposition capacity increases, the amino acid content increased, the fat hydrolysis was not significant. By SPME-GC-MS, we analyzed volatile flavor compounds of yogurts. Results indicated that 24 volatile flavor compounds were identified in control yogurt 1, 46 volatile flavor compounds in the Ganoderma lucidum polysaccharides yogurt, and 30 volatile flavor compounds in the Ganoderma lucidum acid, yogurt. Compared with the control yogurt, ketones, aldehydes and alcohols content in Ganoderma lucidum polysaccharides yogurt were reduced by 14.15%, 3.00% and 10.35%, esters and hydrocarbons increased by 14.01% and 10.42%,respectively. Ketones, acid and alcohol compound content of Ganoderma lucidum acid, yogurt were reduced by 4.78%, 2.22% and 8.93%, respectively, aldehyde and ester increased by 5.21% and 10.61%. 35 volatile flavor compounds in control yogurt 2, 47 compounds in Agrocybe aegerita polysaccharides yogurt, ketones compounds reduced and esters, alcohols compound increased, having more soft and balanced flavor. 37 kinds of flavor substances were detected in Hypsizigus marmoreus polysaccharides yogurt, including 1- octene-3- alcohol, 1- octene- 3- ketone, ergosterol provided unique flavor of edible fungi for yogurt.By measuring serum in mice, such as heart, liver, brain tissue of antioxidant enzymes and the content of lipid peroxide, the body anti-aging effect of edible fungus polysaccharide functional yogurt were analyzed. Different addition amount of edible fungi polysaccharides probiotic yogurt on aging model mice can significantly increase SOD, CAT and GSH-PX activity and reduce MDA content in the different tissue and serum(P < 0.05), and the high dose group had the optimal results.The in vitro antioxidant activities of Agrolybe aegint polysaccharide yogurt and Hypsizigus marmoreus polysaccharides probiotic yogurt were determined. The results showed that the Agrolybe aegint polysaccharide yogurt could effectively reduce hydroxyl free radicals, DPPH and ABTS free radicals, and the antioxidant activities were significantly positive correlated with polysaccharide adding content; Agrolybe aegint polysaccharide yogurt and Hypsizigus marmoreus polysaccharides yogurt of DPPH, hydroxyl free radical, ABTS radical IC50 were 17.85, 17.55, 22.67 mg/m L and 18.30, 12.95, 32.07 mg/m L.To investigate the anti-senile synergistic effect of Agrocybe aegerita polysaccharides yogurt and Hypsizigus marmoreus polysaccharides yogurt on skin, D-galactose induced aging mice were fed with different adding proportion Agrocybe aegerita polysaccharides yogurt or Hypsizigus marmoreus polysaccharides yogurt. Compared to aging control, yogurts increased the skin adnexal, collagen fiber content and more dense. Compared to aging model, the Agrocybe aegerita polysaccharides yogurt and Hypsizigus marmoreus polysaccharides yogurt all could significantly increase the SOD activity, the moisture content, reduce the MDA content in mice skin, improve HYP content in the tail tendon(P < 0.05), while the high dose group had the optimal results. Added yogurt could play to the Agrocybe aegerita polysaccharides or Hypsizigus marmoreus polysaccharides and probiotic yogurt in the synergy of anti-aging function on skin and had a higher anti-aging effect on aging mice's skin.