Functional Mechanism of Prebiotics in Polyhydroxybutyrate, Fermentation Production and Its Application in Food

Abstract

Abstract: Polyhydroxybutyrate (PHB) is an important lipophilic carbon-based energy storage polymer in microbial cells, which is biodegradable and biocompatible, and is a new type of prebiotic, also known as "ketone", which is a natural product existing in microorganisms. In food processing, PHB can be used as a functional additive, which can not only improve the texture and taste of food, but also regulate the human intestinal microecology through its prebiotic function, and play a positive role in maintaining intestinal health and enhancing the body's immunity. This paper mainly reviews the functional mechanism, production and application of PHB in food, and explores the production and optimization strategies of PHB. By analyzing the functional mechanism of PHB prebiotics and its application effects in different fields, it is hoped that this paper will provide a theoretical reference for the application research of PHB.

Key words: polyhydroxybutyrate (PHB), prebiotics, gut health, immunomodulation, food processing

CLC Number:

TS201.1

Tianyu Cui XIN Jia-ying. Functional Mechanism of Prebiotics in Polyhydroxybutyrate, Fermentation Production and Its Application in Food[J]. FOOD SCIENCE.

References

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