益生菌发酵对植物多糖影响的研究进展

    Research progress on the effect of probiotic fermentation on plant-based polysaccharides

    • 摘要: 多糖是一类在生物医药和食品工业中被广泛应用的高分子聚合物,具有乳化、悬浮、增稠等理化特性和抗氧化、免疫调节、降血糖、抗炎、抗肿瘤等生物活性,尤其是植物来源多糖。益生菌发酵作为一种低成本、安全、环保的多糖改性方法,可通过代谢产生的酶和有机酸改善植物多糖的结构特征和功能特性。综述了益生菌发酵对植物多糖结构(分子量、糖醛酸含量、单糖组成与比例、空间构象等)、理化特性(热稳定性、溶液黏度、溶解性等)及生物活性(抗氧化、免疫调节、益生及护肤等)的影响,旨在为基于益生菌发酵的植物基功能饮料的开发提供参考和帮助。

       

      Abstract: Due to the excellent physicochemical properties such as emulsification, suspension, and thickening, as well as biological activities such as antioxidant, immunomodulatory, hypoglycemic, anti-inflammatory, and antitumor activities, polysaccharides have been widely used in the fields of biomedicine and food, especially those isolated and extracted from plants. As an economical, safe, and environmentally friendly modification method, probiotic fermentation can improve the structural features and functional properties of plant polysaccharides via secreted enzymes and organic acids produced during metabolism. We hope that this work could provide reference and help for the development of plant-based functional drinks via probiotic fermentation, which is mainly based on discussing the effects of probiotic fermentation on structural features, physicochemical properties, and bioactivities of plant-based polysaccharides presently.

       

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