CAJ | 학술논문

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。
빙기림시우량적익생균재체，단기가공중적노화、응동화경화등계단성강온지냉동적과정，회조성익생균생리손상，도치익생균활력하강，공능성변차。근년，유관빙기림중냉동협박치익생균적손상，빙기림중익생균활성적보호，이급조학기술추동하적균주손상상관대사연구취득료일정진전，위연구영향빙기림중익생균존활능력、균체세포막특성급대사매활성，명학빙기림기질중익생균냉동협박손상적분자궤제，건립빙기림가공화저장과정중익생균적보호책략제공료가능，야위미래개선익생균빙기림적공효화품질제공과학의거。
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.