Modulating of food glycemic response by lactic acid bacteria  

作　　者：Ceren Mutlu Cihadiye Candal-Uslu Hazal Özhanlı Sultan Arslan-Tontul Mustafa Erbas 

机构地区：[1]Department of Food Engineering,Engineering Faculty,Akdeniz University,07058,Antalya,Turkey [2]Department of Food Engineering,Engineering Faculty,Balikesir University,10145,Balikesir,Turkey [3]Faculty of Health Science,Nutrition and Dietetics,Artvin Coruh University,08100,Artvin,Turkey [4]Department of Food Engineering,Agricultural Faculty,Selcuk University,42130,Konya,Turkey

出　　处：《Food Bioscience》2022年第3期1090-1097,共8页食品生物科学（英文）

摘　　要：There are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids,fatty acids,sugar alcohols,bioactive peptides,and exopolysaccharides by bacteria,yeast,and/or fungi during fermentation.The different species of lactic acid bacteria (LAB) are the most important option in fermented food production because they are considered food-grade,their products can be directly used in food,their usability of a cheap and wide range of substrate,and suitable for genetic modification.They can contribute to lowering the glycemic load of nutrition through their organic acid,alcohol,polysaccharides,and vitamin production.This study aimed to review the effects of lowering the glycemic responses of foods by LAB via metabolites produced and their contribution to human well-being in this way.

关 键 词：Lactic acid bacteria Starch digestibility EXOPOLYSACCHARIDES Sugar alcohol Glycemic index DIABETES 

分 类 号：TS201[轻工技术与工程—食品科学]