微生物产生的α-葡萄糖酶抑制剂及其应用的研究进展
Fei Ren1, Nairu Ji1, Yunping Zhu1,2
1Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|September 28, 2023
概括
微生物发酵为生产α-葡萄糖酶抑制剂 (α-GI) 提供了一种可持续的方法. 本综述探讨了使用食品工业副产品来制造这些有价值的低血糖化合物.
科学领域:
- 微生物学 微生物学
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 微生物易于培养,生命周期短,非常适合生产α-葡萄糖酶抑制剂 (α-GI).
- 谷物和水果等食品原料中的生物活性化合物可以通过发酵来增强.
- 食品加工副产品是一个废物问题,但可以用于α-GI生产.
研究的目的:
- 审查已识别的微生物衍生α-GI.
- 总结使用食品工业材料和副产品生产α-GI的情况.
- 突出微生物α-GI开发中的创新方法.
主要方法:
- 关于微生物衍生α-GI的文献综述.
- 使用工业原料和副产品进行发酵过程的分析.
- 检查菌株选择,化合物识别和发酵研究.
主要成果:
- 已经确定了各种微生物衍生的α-GI.
- 食品原料和副产品的发酵可以产生α-GI.
- 选择菌株和原材料,分离化合物和优化发酵的具体方法至关重要.
结论:
- 微生物发酵为生产α-GI提供了一个有前途的途径.
- 用食品工业的副产品来生产α-GI提供了一个可持续的解决方案.
- 本综述为开发微生物衍生的低血糖食品提供了指导.
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