乳酸菌抗氧化机制研究进展及在食品领域的应用  

Research Progress in the Antioxidant Mechanism of Lactic Acid Bacteria and Its Application in the Food Field

作　　者：尹树磊 杜香 张小希 刘璐[1] 易俊洁 王艳菲 YIN Shulei;DU Xiang;ZHANG Xiaoxi;LIU Lu;YI Junjie;WANG Yanfei(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Yunnan Key Laboratory for Food Advanced Manufacturing,International Green Food Processing Research and Development Center of Kunming City,Kunming 650500,China)

机构地区：[1]昆明理工大学食品科学与工程学院,云南省高原特色食品预制化重点实验室,昆明市绿色食品加工国际科技研发中心,云南昆明650500

出　　处：《食品科学》2024年第13期345-355,共11页Food Science

基　　金：云南省科技计划基础研究专项(202301AU070075);云南省重大科技专项(202102AE090050)。

摘　　要：乳酸菌不仅有助于改善发酵食品的风味,提高营养价值,还有助于预防由于氧化反应而引发的多种疾病。这些有益功能的发挥与乳酸菌的抗氧化活性密不可分。本文详细阐述了乳酸菌的抗氧化机制,包括调节抗氧化酶类、调控信号通路、清除自由基系统、抑制脂质过氧化作用及金属离子螯合作用;总结了乳酸菌的抗氧化特性在乳制品、肉制品、水产品和果蔬制品等领域的应用现状;概述了乳酸菌抗氧化活性的体外和体内评估方法,旨在为乳酸菌在食品加工领域的深层次应用提供相关参考。Lactic acid bacteria play a dual role by enhancing both the flavor and nutritional benefits of fermented foods,and helping the body to prevent a variety of diseases caused by oxidation.The fulfillment of these beneficial functions is inseparable from the antioxidant activity of lactic acid bacteria.This article elaborates on the antioxidant mechanism of lactic acid bacteria including regulating antioxidant enzymes,regulating signaling pathways,scavenging free radicals,and inhibiting lipid peroxidation and metal ion chelation.The current status of the application of the antioxidant activity of lactic acid bacteria in dairy,meat,aquatic,and fruit and vegetable products is also reviewed.Finally,this article outlines the in vitro and in vivo evaluation methods for the antioxidant activity of lactic acid bacteria,aiming to provide a reference for deepening the application of lactic acid bacteria in the food processing sector.

关 键 词：乳酸菌 抗氧化活性 作用机制 食品加工 评估方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]