To explore the effect of Portulaca oleracea polysaccharides (POP) in regulating intestinal microflora in aged rats in vitro, its intestinal microbial composition was analyzed by 16 S rDNA high-throughput sequencing, and the level of short-chain fatty acids in fermentation broth was determined by LC-MS. POP significantly upregulated the relative abundance of Lactobacillus, Eggerthella, and Paraprevotella and significantly downregulated Escherichia_Shigella, Bacteroides, and Eubacterium nodatum groups. The pH value and ammonia nitrogen level decreased significantly in the POP-treated group, resulting in a more short-chain fatty acid consumption which changed the acid–base environment of the fermentation broth. In conclusion, POP is beneficial to aged rats because it can regulate intestinal flora, promote the growth of probiotics, and inhibit the reproduction of pathogenic bacteria.
To improve the quality of whole soybean curd (WSC), effects of compound coagulants consisting of calcium chloride (CaCl 2 ) and transglutaminase (TGase) were investigated. The results showed that TGase modified the water distribution and reduced the cooking loss of WSC, accompanying with increased water holding capacity. The bloom value of WSC was upgraded as the TGase concentration increased. Although certain sensory parameters showed different scores in groups, the overall acceptability of 1500 ppm group was the highest. TPA test suggested that hardness, springiness and chewiness were promoted by TGase significantly. Smooth appearance of WSC was observed, resulting from the transformation of microstructure. Protein subunits of 7Sa', 7Sa, 7Sb, 11SA3, 11S acidic, and 11S basic proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis, band intensity of protein subunits declined at storage and cooking phase, indicating that crosslinking of proteins was still in progress. In conclusion, the addition of TGase improved the quality of CaCl 2 -induced WSC and could be used to facilitate the production of this new type of soybean product.
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