Ginger, ib hom txuj lom thiab tshuaj ntsuab, tau siv rau ntau pua xyoo rau nws cov khoom txhawb kev noj qab haus huv. Ntau cov kev tshawb fawb tau qhia txog ntau yam bioactive compounds hauv Ginger lub luag haujlwm rau nws cov kev kho mob, nrog rau cov tshuaj tiv thaiv kab mob thiab antioxidant. Txawm li cas los xij, bioavailability ntawm cov tebchaw no tuaj yeem txwv los ntawm lawv cov qauv, ua rau nws nyuaj rau lub cev kom nqus tau lawv. Qhov teeb meem no tuaj yeem hais los ntawm microbial fermentation. Microbial fermentation ntawm Ginger koom nrog kev hloov pauv ntawm nws cov carbohydrates nyuaj lossis polysaccharides rau hauv cov khoom sib txuas yooj yim, xws li cov organic acids, enzymes, thiab lwm yam metabolites, los ntawm cov kab mob xws li cov kab mob lactic acid thiab cov poov xab. Cov txheej txheem no tso tawm cov bioactive compounds hauv Ginger thiab txhim kho lawv cov bioavailability los ntawm kev rhuav tshem cov txheej txheem nyuaj thiab ua rau lawv yooj yim absorbable los ntawm lub cev.
Cov khoom fermented Ginger muaj ntau yam txiaj ntsig tshaj cov qhiav uas tsis yog fermented. Cov txheej txheem fermentation txhim kho qhov tsw, kev ntxhib los mos, thiab aroma ntawm qhiav thaum ua kom muaj ntau haiv neeg thiab muaj pes tsawg leeg ntawm bioactive compounds tam sim no. Qhov kev nce hauv bioactivity no ua rau muaj peev xwm kho tau zoo dua nrog cov txiaj ntsig zoo rau kev noj qab haus huv hauv plab, kev tiv thaiv kab mob, thiab kev noj qab haus huv ntawm lub plawv. Ib qho ntawm cov kev tshawb fawb zoo tshaj plaws hauv fermented Ginger yog gingerol. Gingerol yog ib qho phenolic compound pom nyob rau hauv siab concentrations hauv Ginger thiab tau pom tias muaj anti-inflammatory, antioxidant, thiab tiv thaiv qog. Txawm li cas los xij, bioavailability ntawm gingerol yog tsawg vim nws cov txheej txheem complexity. Fermentation ntawm Ginger txhim kho lub bioavailability ntawm gingerol los ntawm kev rhuav tshem nws mus rau hauv cov sib txuas yooj yim, xws li shogaol thiab paradols, uas yooj yim dua absorbed thiab muab cov txiaj ntsig zoo sib xws. Lwm qhov txiaj ntsig ntawm fermented Ginger yog nws lub peev xwm los txhim kho digestive noj qab haus huv. Fermentation tsim cov organic acids, xws li lactic acid, uas tau pom tias yuav txhim kho plab hnyuv thiab pab plab zom mov. Cov khoom fermented qhiav, xws li qhiav npias los yog qhiav ale, tuaj yeem pab txo cov tsos mob ntawm plab hnyuv thiab tuaj yeem txhim kho plab hnyuv tag nrho.
Microbial fermentation tuaj yeem qhib cov txiaj ntsig kev noj qab haus huv ntawm cov qhiav los ntawm kev nce bioavailability ntawm nws cov bioactive compounds.
Cov khoom fermented Ginger muaj ntau yam txiaj ntsig kev noj qab haus huv uas tsis tuaj yeem tau txais los ntawm cov qhiav tsis muaj fermented xws li kev kho cov teebmeem, txhim kho tsw thiab aroma, thiab txhim kho digestive noj qab haus huv. Nrog rau kev txaus siab rau cov khoom noj khoom haus, fermented Ginger tau dhau los ua neeg nyiam thiab tsim nyog xav tias yog ib feem ntawm kev noj qab haus huv.
Ginger yog nplua nuj nyob rau hauv phenolic tebchaw thiab muaj zog antioxidant zog. Txawm li cas los xij, bioavailability ntawm cov tebchaw thiab lawv cov peev xwm antioxidant tuaj yeem txhim kho los ntawm microbial fermentation.
Txoj kev: Cov ginger tshiab rhizomes tau txais thiab ntxuav kom huv si. Lawv tau txiav rau hauv me me thiab fermented siv ntau yam kab mob, xws li Lactobacillus acidophilus, Lactobacillus rhamnosus, thiab Saccharomyces cerevisiae. Tom qab ntawd lawv tau soj ntsuam rau lawv cov khoom antioxidant ua ntej thiab tom qab fermentation. Cov tshuaj tiv thaiv antioxidant tau ntsuas los ntawm kev ntsuas sib txawv, xws li DPPH (2, 2-diphenyl-1- picrylhydrazyl) thiab FRAP (ferric txo cov tshuaj tua kab mob antioxidant). Cov txiaj ntsig:
Cov txiaj ntsig tau pom tias microbial fermentation tau nce cov tshuaj tiv thaiv antioxidant ntawm qhiav. DPPH radical scavenging kev ua si tau nce los ntawm 29.5 feem pua hauv cov qauv tsis kho rau 52.8 feem pua hauv cov qauv fermented nrog Lactobacillus acidophilus. Ib yam li ntawd, FRAP qhov tseem ceeb tau nce los ntawm 233.2 μmol / L hauv cov qauv tsis kho rau 437.5 μmol / L hauv cov qauv fermented nrog Lactobacillus rhamnosus. Cov kev tshawb pom no qhia tias microbial fermentation txhim kho cov antioxidant muaj peev xwm ntawm Ginger. Xaus:
Cov txiaj ntsig ntawm txoj kev tshawb no qhia tias microbial fermentation tuaj yeem txhim kho cov haujlwm antioxidant ntawm qhiav. Qhov no tej zaum yuav yog vim kev tsim cov bioactive compounds thaum lub sij hawm fermentation, xws li phenolic acids thiab flavonoids. Yog li ntawd, kev noj cov khoom fermented Ginger tuaj yeem muab kev noj qab haus huv ntau dua li cov qhiav tsis muaj fermented. Cov kev tshawb fawb ntxiv yog xav tau los txheeb xyuas cov ntsiab lus tshwj xeeb tsim thaum lub sij hawm fermentation thiab lawv cov txiaj ntsig kev noj qab haus huv.
HSF Biotech yog lub tuam txhab tshwj xeeb hauv kev tsim cov qhiav fermented - cov khoom lag luam zoo tshaj plaws uas muaj txiaj ntsig zoo rau cov neeg siv khoom. HSF fermented Ginger cov khoom lag luam yog tsim los ntawm cov khoom siv hauv zos, cov qhiav zoo thiab ua tiav cov txheej txheem fermentation kom ntseeg tau tias lawv ncav cuag cov qauv zoo tshaj plaws thiab bioactivity.
Ib qho ntawm qhov zoo ntawm peb cov khoom fermented Ginger yog lawv cov bioavailability ntawm bioactive compounds. Los ntawm peb cov txheej txheem microbial fermentation, peb rhuav tshem cov txheej txheem nyuaj ntawm cov qhiav thiab tso tawm cov khoom siv bioactive uas yuav nyuaj rau lub cev nqus. Qhov no ua rau muaj kev kho mob muaj zog dua, muab cov txiaj ntsig zoo rau kev noj qab haus huv hauv plab, kev tiv thaiv kab mob, thiab kev noj qab haus huv ntawm lub plawv. Cov kev txhaj tshuaj no tuaj yeem noj tau ntawm kev mus, muab txoj hauv kev yooj yim los koom nrog kev noj qab haus huv rau hauv cov haujlwm niaj hnub. Ib qho kev txhaj tshuaj muaj lub zog muaj zog ntawm cov tshuaj bioactive thiab muab lub zog tawg sai, pab kev zom zaub mov thiab txhawb kev tiv thaiv kab mob. Ntxiv nrog rau nws cov txiaj ntsig kev noj qab haus huv, peb cov khoom fermented Ginger kuj muaj qhov tshwj xeeb thiab qab saj.
HSF Biotech cov khoom khaws cia cov yam ntxwv ntawm cov qhiav, nrog cov txiaj ntsig ntxiv ntawm fermentation-txhim kho tsw thiab aroma. HSF fermented Ginger khoom muaj qab zib, me ntsis tangy tsw thiab aroma uas ua rau lawv ib tug zoo meej ntxiv rau tej dej haus los yog daim ntawv qhia. Peb txaus siab rau peb tus kheej ntawm kev muab peb cov khoom xyaw hauv zos thiab ruaj khov. Peb ua haujlwm nrog cov neeg ua liaj ua teb hauv zos kom ntseeg tau tias peb cov qhiav yog qhov zoo tshaj plaws thiab loj hlob siv txoj hauv kev ruaj khov. Qhov no tsis tsuas yog txhawb kev lag luam hauv zos xwb tab sis kuj ua kom peb cov khoom tshiab thiab muaj cov pa roj carbon tsawg tsawg.
HSF Biotech fermented Ginger cov khoom muaj kev sib xyaw ua ke ntawm cov txiaj ntsig kev noj qab haus huv thiab qab qab. Peb lub hom phiaj ntawm kev muab khoom ruaj khov thiab kev tswj xyuas zoo kom ntseeg tau tias txhua pawg ntawm peb cov khoom fermented Ginger ua tau raws li cov qauv siab tshaj plaws ntawm kev ua tau zoo thiab bioactivity. Peb mob siab rau muab peb cov neeg siv khoom nrog cov khoom uas tsis yog tsuas yog txhawb kev noj qab haus huv thiab kev noj qab haus huv xwb tab sis kuj txhawb kev lag luam hauv zos thiab ib puag ncig.
Xav tau cov qauv dawb, thov hu rau peb cov kws tshaj lij ntawmsales@healthfulbio.com.