植物基食品中多酚的生物转化及生物活性研究进展  

Research Progress in Biotransformation and Biological Activity of Polyphenols in Plant-Based Foods

作　　者：林登蕃 郑志豪 周映君 龚文兵[1] 朱作华[1] 严理[1] 胡镇修[1] 彭源德[1] 谢纯良[1] LIN Dengfan;ZHENG Zhihao;ZHOU Yingjun;GONG Wenbing;ZHU Zuohua;YAN Li;HU Zhenxiu;PENG Yuande;XIE Chunliang(Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha 410205,China)

机构地区：[1]中国农业科学院麻类研究所,湖南长沙410205

出　　处：《食品科学》2024年第14期319-327,共9页Food Science

基　　金：湖南省科技创新计划项目(2022RC1151);长沙市杰出创新青年培养计划项目(kq2305010)。

摘　　要：多酚是植物次生代谢产物中重要的一类化合物,具有抗氧化、抗炎、抗癌等生物活性,对人体健康有益。然而,大部分多酚在进入肠道后存在生物利用度低等问题,研究表明,利用微生物转化可以提高植物基食品生物利用度。因此,本文对植物基食品发酵过程中微生物对不同酚类的生物转化进行综述,分析发酵前后多酚和生物活性的变化,对揭示微生物对多酚的转化机制及优化多酚的应用和开发具有重要意义。Polyphenols are important secondary metabolites in plants,which have health benefits such as antioxidant,antiinflammatory and anticancer effects.However,most polyphenols have low bioavailability after entering the gut.Studies have shown that microbial transformation can improve the availability of plant-based foods.In this article,the biotransformation of different phenols by microorganisms during the fermentation of plant-based foods is reviewed,and the changes in the composition and bioactivities of polyphenols before and after fermentation are analyzed,which is of great significance for revealing the mechanism of microbial transformation of polyphenols and for optimizing the application and development of polyphenols.

关 键 词：发酵 生物转化 多酚 生物利用度 生物可及性 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS205.5[轻工技术与工程—食品科学与工程]