乳酸菌发酵对果蔬中主要活性物质及其生理功能的影响研究进展  

Effect of lactic acid bacteria fermentation on active components and physiological function of fruit and vegetable

作　　者：赖婷[1,2] 刘汉伟[3] 张名位[2] 刘磊[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350000 [2]广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室,广东广州510610 [3]宁波出入境检验检疫局技术中心,浙江宁波315012

出　　处：《中国酿造》2015年第3期1-4,共4页China Brewing

基　　金：国家自然科学青年基金(31301459,31401662);国家十二五科技支撑计划项目(2012BAD33B10);973计划前期研究专项(2012CB722904);广州市民生科技重大专项(201300000077)

摘　　要：乳酸菌是一种人体益生菌,具有降低胆固醇、增强肠道功能、提高机体免疫力等生理功能,已被广泛应用于果蔬发酵食品生产中。综述了乳酸菌发酵对果蔬多糖、酚酸、黄酮、氨基酸及维生素等主要生物活性物质及其抗氧化、抗高血压和调节新陈代谢等生理功能的影响,指出今后应重点关注果蔬在乳酸菌发酵过程中主要活性物质的含量、组成、存在形式等的变化规律,明确其影响生理功能的量效构效关系及作用机理,以推动具有保健功能的乳酸菌发酵果蔬食品快速发展。Lactic acid bacteria （LAB） are probiotic bacteria. LAB can strengthen physiological fimction, including to lower cholesterol, enhance intestinal tract function, and improve the organism immunity. Now, LAB have been widely used in the fermentation of fruit and vegetable. The effects of lactic acid bacteria fermentation on the active composition of fruit and vegetable, including polysaccharide, phenolic acid, flavonoid, amino acid and vitamin were reviewed. The physiological functions of the active composition, including antioxidation, controlling high blood pressure, and regulating metabolism were discussed in the paper. In addition, some questions which should be concerned in the present study were pointed out. For example, it suggested strengthening the research of the active composition of fruit and vegetable in the LAB fermentation, and clarifying their chemical structure and mechanism of action, in order to help to rapidly develop the healthcare products of fruit and vegetable.

关 键 词：乳酸菌 果蔬 多酚 维生素 多糖 Γ-氨基丁酸 

分 类 号：S182[农业科学—农业基础科学]