益生菌发酵豆乳降血脂作用的研究现状  

Research progress on the hypolipidemic effect of fermented soymilk by probiotics

作　　者：姚国强[1] 包艳[1,2] 董喜梅[1] 苏芳[1] 王水泉[1] 张和平[1] 

机构地区：[1]内蒙古农业大学,乳品生物技术与工程教育部重点实验室,国家奶牛产业技术研发中心乳制品研究室,呼和浩特010018 [2]包头医学院公共卫生学院

出　　处：《现代预防医学》2012年第15期3798-3803,共6页Modern Preventive Medicine

基　　金：现代农业产业技术体系项目(nycytx-0501)

摘　　要：益生菌发酵豆乳具有低脂肪高蛋白且富含活性益生菌的优点,在我国食品市场上属新生产品。益生菌发酵豆乳具有良好的营养和保健功效,突出的是其较好的降血脂作用。本文从菌株、豆乳和益生菌发酵豆乳三方面对益生菌发酵豆乳降血脂功效进行论述,以期为进一步研究益生菌发酵豆乳降血脂作用提供指导。Probiotic fermented soymilk is a novel product of food market in China with low fat, high protein and active probi- otics. It shows favorable nourishment and health-promoting effect, with highlight on lowering blood lipid. This paper discussed the hypolipidemic effect of fermented soymilk by probiotics from three respective aspects of probiotic strain, soymilk and fer- mented soymilk. This review can provide a eonsult for research and development of probiotic fermented soymilk.

关 键 词：益生菌 豆乳 发酵豆乳 降血脂作用 

分 类 号：R15[医药卫生—营养与食品卫生学]