After yeast fermentation – high nutritional value of steamed bread – Sohu health-bleep

After fermentation of yeast – Steamed Buns high nutritional value – health Sohu Jiang Meng, Lv Fushun, the PLA No.306 Hospital, Department of nutrition, nutrition is also a restaurant can be fermented pasta, bread, Steamed Buns than the cake, noodles and other fermented food and nutrition is not rich. Why? Research has shown that yeast not only changes the structure of the dough, makes them more soft and delicious, but also greatly increases the nutritional value of bread, bread. The yeast cell wall is a kind of new natural green additives, the product is light yellow powder, no bitter taste, total cell dry weight of 20%-30%, is the main component of beta glucan (beta -Glucan) accounted for 30% of Mannanoligosaccharide (Manna oligosaccharide MOS) glycoprotein (Glucoprotein) accounted for 30%, accounting for 20% and chitin (Chitin). The sandwich like structure, the inner and outer layers are beta glucan and mannan oligosaccharides, in cells and cells, identification between the cell and the environment and the interaction effect of yeast immune specific decision; the middle layer is a glycoprotein and chitin, its role is to keep the stability of the cell wall, maintaining cell morphology. Beta glucan is a branched polymer complex, sandwiching a layer of protein molecules, yeast beta glucan in plant cell wall beta glucan (1,4), by D- through beta glucan (1,3) key combination, and contains a highly branched poly (beta 1,6) sugar bond. It is insoluble in the digestive tract and does not absorb. Mannan oligosaccharides, also known as mannan oligosaccharides or glucomannan, MOS (Mannose Oligosaccharide), is a class of oligosaccharides. MOS is a oligosaccharide which has several mannose molecules or mannose and dextran through alpha -1,2, alpha -1,3, alpha -1,6 glycosidic bond. General physiological pH and feed processing conditions are generally more stable, soluble in water and other polar solvents. Immunopolysaccharide on body regulation mainly through the following ways: the role of polysaccharide receptors; play a role in regulating gene expression; immune cells play a role in signal transduction. A large number of studies have shown that beta – (1,3) – glucan is a combination of monocytes, macrophages, neutrophils and NK cells to show the role of glucose receptor [9,10]. Monocytes, macrophages, neutrophils and NK cells are complement 3 (CR3) receptor, the receptor contains two functional domains, a fragment of complement 3 (iC3b), called (iC3b) binding sites; another domain with beta glucan binding, is on the immune cells in pre activated by iC3b as the link, the effector cells and target cells together with the killing effect to gas. Mueller studies have shown that beta – (1,3) – glucan specific receptors, present in monocytes and macrophages, indicate that NF-kB can be activated by binding to a receptor on the surface of monocytes after the binding of dextran ligands,.相关的主题文章: