乳酸菌发酵提高果蔬抗氧化性的研究进展
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摘要
乳酸菌是发酵食品中一类常见的细菌,它对发酵果蔬、发酵肉制品的品质形成具有重要的作用。乳酸菌发酵果蔬以后,除了增加果蔬的风味以外,还可显著提高果蔬的抗氧化能力,这对增加产品的益生功效,促进宿主健康具有重要的意义。对乳酸菌发酵提高果蔬抗氧化的作用进行综述,分析目前研究所存在的问题,并对未来发展的方向进行了展望。
Lactic acid bacteria is a kind of common bacteria in fermented food,and it plays an important role in the quality formation of fermented fruits,vegetables and meat products. Fermentation of fruits and vegetables by lactic acid bacteria,not only improve the flavor of fruits and vegetables,but also can significantly improve the antioxidant capacity of fruits and vegetables,which is of great significance to increase the probiotic effect of products,and promote the health of the host. In this paper,the effects of fermentation by lactic acid bacteria on the antioxidant capacity of fruits and vegetables were reviewed. The existing problems and the future development direction were also discussed.
Lactic acid bacteria is a kind of common bacteria in fermented food,and it plays an important role in the quality formation of fermented fruits,vegetables and meat products. Fermentation of fruits and vegetables by lactic acid bacteria,not only improve the flavor of fruits and vegetables,but also can significantly improve the antioxidant capacity of fruits and vegetables,which is of great significance to increase the probiotic effect of products,and promote the health of the host. In this paper,the effects of fermentation by lactic acid bacteria on the antioxidant capacity of fruits and vegetables were reviewed. The existing problems and the future development direction were also discussed.
引文
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[15]Gan R,Shah N P,Wang M,et al.Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes[J].International Journal of Food Science&Technology,2016,51(4):875-884.
[16]Wang Y C,Yu R C,Chou C C.Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria[J].Food Microbiology,2006,23(2):128-135.
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[25]Ciafardini G,Marsilio V,Lanza B,et al.Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation[J].Applied and Environmental Microbiology,1994,60(11):4 142-4 147.
[26]Othman N B,Roblain D,Chammen N,et al.Antioxidant phenolic compounds loss during the fermentation of Chétoui olives[J].Food Chemistry,2009(3):662-669.
[27]Kiai H,Hafidi A.Chemical composition changes in four green olive cultivars during spontaneous fermentation[J].LWT-Food Science and Technology,2014,57(2):663-670.
[28]Fischer U A,Carle R,Kammerer D R.Identification and quantification of phenolic compounds from pomegranate(Punica granatum L).peel,mesocarp,aril and differently produced juices by HPLC-DAD-ESI/MSn[J].Food Chemistry,2011(2):807-821.
[29]武果桃,姚敬明,张李俊,等.石榴皮鞣质的抗菌效果及毒性研究[J].中兽医医药杂志,2006,25(6):32-33.
[30]刘方方.发酵石榴汁抗氧化性和抗过敏研究[D].扬州:扬州大学,2014.
[31]Mousavi Z E,Mousavi S M,Razavi S H,et al.Fermentation of pomegranate juice by probiotic lactic acid bacteria[J].World Journal of Microbiology and Biotechnology,2011,27(1):123-128.
[32]Valero-Cases E,Nuncio-Jáuregui N,Frutos M.Influence of fermentation with different lactic acid bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices[J].Journal of Agricultural and Food Chemistry,2017,65(31):6 488-6 496.
[33]Zeinab E.Mousavi,Seyed Mohammad Mousavi,Seyed Hadi Razavi,et al.Effect of Fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus acidophilus on the antioxidant activity and metabolism of sugars,organic acids and phenolic compounds[J].Food Biotechnology,2013,27(1):1-13.
[34]赵秀玲,范道春.桑椹的生理活性成分、提取检测及药理作用研究进展[J].药物分析杂志,2017(3):378-385.
[35]Lee D H,Hong J H.Physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria[J].Journal of the Korean Society of Food Science&Nutrition,2016,45(2):202-208.
[36]Kwaw E,Ma Y,Tchabo W,et al.Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice[J].Journal of Food Measurement&Characterization,2017,11(3):1 462-1 473.
[37]Zheng X,Yu Y,Xiao G,et al.Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation with Leuconostoc mesenteroides[J].Acta Alimentaria,2014,43(4):668-675.
[38]郑晓霞,张慧芳,罗文健,等.核桃发酵乳的制备工艺研究[J].农产品加工,2016(6):23-26.
[39]叶盼,吴慧,王德纯,等.发酵苹果汁的抗氧化性能变化[J].食品与发酵工业,2016,42(4):114-119.
[40]郑欣.荔枝汁乳酸菌发酵饮料的工艺研究[D].南昌:江西农业大学,2014.
[41]孙淑夷.荔枝汁混菌发酵工艺及其功能活性成分研究[D].广州:华南农业大学,2016.
[42]刘世龙.桂圆白兰地工艺研究[D].重庆:重庆大学,2015.
[2]He F J,Nowson C A,Lucas M,et al.Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease:meta-analysis of cohort studies[J].Journal of Human Hypertension,2007,21(9):717-728.
[3]马霞,韩迪,张吉,等.乳酸菌在发酵果蔬中的应用[J].中国乳品工业,2013,41(1):40-42,64.
[4]Sun Y P,Chengchun C,Yu R C.Antioxidant activity of lactic-fermented Chinese cabbage[J].Food Chemistry,2009(3):912-917.
[5]葛丽.韭菜四种活性初步研究和体外抗凝血物质分析[D].杭州:浙江工商大学,2011.
[6]Hong H,Niu K M,Lee J H,et al.Characteristics of Chinese chives(Allium tuberosum)fermented by Leuconostoc mesenteroides[J].Applied Biological Chemistry,2016,59(3):349-357.
[7]谢述琼,何珺,何军.9种十字花科蔬菜食用部位中萝卜硫素含量研究[J].安徽农业大学学报,2013,40(3):460-463.
[8]Jing P,Song L H,Shen S Q,et al.Characterization of phytochemicals and antioxidant activities of red radish brines during lactic acid fermentation[J].Molecules,2014,19(7):9 675-9 688.
[9]Ekinci F Y,Baser G M,魻zcan E,et al.Characterization of chemical,biological,and antiproliferative proper ties of fermented black carrot juice,shalgam[J].European Food Research&Technology,2016(8):1 355-1 368.
[10]袁玲.洋葱和洋葱籽化学成分的研究[D].北京:北京协和医学院/中国医学科学院,2008.
[11]Lee Y G,Cho J,Kim Y,et al.Change in flavonoid composition and antioxidative activity during fermentation of O-nion(Allium cepa L).by Leuconostoc mesenteroides with different salt concentrations[J].Journal of Food Science,2016(6):385-390.
[12]Yang E J,Kim S I,Park S Y,et al.Fermentation enhances the in vitro antioxidative effect of onion(Allium cepa)via an increase in quercetin content[J].Food&Chemical Toxicology,2012,50(6):2 042-2 048.
[13]戈杜.泡豇豆在自然发酵过程中抗氧化性能的变化[D].湘潭:湘潭大学,2016
[14]Due觡as M,Fernández D,Hernández T,et al.Bioactive phenolic compounds of cowpeas(Vigna sinensis L)..Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917[J].Journal of the Science of Food&Agriculture,2010(2):297-304.
[15]Gan R,Shah N P,Wang M,et al.Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes[J].International Journal of Food Science&Technology,2016,51(4):875-884.
[16]Wang Y C,Yu R C,Chou C C.Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria[J].Food Microbiology,2006,23(2):128-135.
[17]Marazza J A,Nazareno M A,Giori G S,et al.Enhancement of the antioxidant capacity of soymilk by fermention with Lactobacillus rhamnosus[J].Journal of Functional Foods,2012,4(3):594-601.
[18]Zhao D Y,Shah N P.Changes in antioxidant capacity,isoflavone profile,phenolic and vitamin contents in soymilk during extended fermentation[J].LWT-Food Science and Technology,2014,58(2):454-462.
[19]Gan R Y,Shah N P,Wang M F,et al.Lactobacillus plantarum WCFS1 fermentation differentially affects antioxidant capacity and polyphenol content in Mung bean(Vigna radiata)and Soya bean(Glycine max)milks:antioxidant polyphenols in fermented bean milks[J].Journal of Food Processing&Preservation,2016,41(1):129-133.
[20]Xiao Y,Wang L X,Rui X,et al.Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6[J].Journal of Functional Foods,2015(12):33-44.
[21]Hubert J,Berger M,Nepveu F,et al.Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ[J].Food Chemistry,2008(4):709-721.
[22]张林松.橄榄有效成分提取及其抗内毒素和抑菌研究[D].福州:福建农林大学,2013.
[23]Hurtado A,Reguant C,Bordons A,et al.Lactic acid bacteria from fermented table olives[J].Food Microbiology,2012,31(1):1-8.
[24]Benincasa C,Muccilli S,Amenta M,et al.Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture[J].Food Chemistry,2015(8):271-276.
[25]Ciafardini G,Marsilio V,Lanza B,et al.Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation[J].Applied and Environmental Microbiology,1994,60(11):4 142-4 147.
[26]Othman N B,Roblain D,Chammen N,et al.Antioxidant phenolic compounds loss during the fermentation of Chétoui olives[J].Food Chemistry,2009(3):662-669.
[27]Kiai H,Hafidi A.Chemical composition changes in four green olive cultivars during spontaneous fermentation[J].LWT-Food Science and Technology,2014,57(2):663-670.
[28]Fischer U A,Carle R,Kammerer D R.Identification and quantification of phenolic compounds from pomegranate(Punica granatum L).peel,mesocarp,aril and differently produced juices by HPLC-DAD-ESI/MSn[J].Food Chemistry,2011(2):807-821.
[29]武果桃,姚敬明,张李俊,等.石榴皮鞣质的抗菌效果及毒性研究[J].中兽医医药杂志,2006,25(6):32-33.
[30]刘方方.发酵石榴汁抗氧化性和抗过敏研究[D].扬州:扬州大学,2014.
[31]Mousavi Z E,Mousavi S M,Razavi S H,et al.Fermentation of pomegranate juice by probiotic lactic acid bacteria[J].World Journal of Microbiology and Biotechnology,2011,27(1):123-128.
[32]Valero-Cases E,Nuncio-Jáuregui N,Frutos M.Influence of fermentation with different lactic acid bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices[J].Journal of Agricultural and Food Chemistry,2017,65(31):6 488-6 496.
[33]Zeinab E.Mousavi,Seyed Mohammad Mousavi,Seyed Hadi Razavi,et al.Effect of Fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus acidophilus on the antioxidant activity and metabolism of sugars,organic acids and phenolic compounds[J].Food Biotechnology,2013,27(1):1-13.
[34]赵秀玲,范道春.桑椹的生理活性成分、提取检测及药理作用研究进展[J].药物分析杂志,2017(3):378-385.
[35]Lee D H,Hong J H.Physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria[J].Journal of the Korean Society of Food Science&Nutrition,2016,45(2):202-208.
[36]Kwaw E,Ma Y,Tchabo W,et al.Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice[J].Journal of Food Measurement&Characterization,2017,11(3):1 462-1 473.
[37]Zheng X,Yu Y,Xiao G,et al.Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation with Leuconostoc mesenteroides[J].Acta Alimentaria,2014,43(4):668-675.
[38]郑晓霞,张慧芳,罗文健,等.核桃发酵乳的制备工艺研究[J].农产品加工,2016(6):23-26.
[39]叶盼,吴慧,王德纯,等.发酵苹果汁的抗氧化性能变化[J].食品与发酵工业,2016,42(4):114-119.
[40]郑欣.荔枝汁乳酸菌发酵饮料的工艺研究[D].南昌:江西农业大学,2014.
[41]孙淑夷.荔枝汁混菌发酵工艺及其功能活性成分研究[D].广州:华南农业大学,2016.
[42]刘世龙.桂圆白兰地工艺研究[D].重庆:重庆大学,2015.