基于乳制品的乳酸细菌发酵中的生物活性成分用于功能性食品生产及其对健康的影响
Helena Mylise Sørensen1,2, Keith D Rochfort3, Susan Maye4
1School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland.
Nutrients
|November 25, 2023
概括
乳酸细菌在发酵食品中产生生物活性化合物,推动功能乳制品市场的创新. 了解它们的生产可以提高功能性食品的开发和健康益处.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养 营养 营养 营养 营养
背景情况:
- 乳酸细菌 (LAB) 是发酵食品的关键,产生各种生物活性成分,如维生素,细菌素和.
- 这些LAB衍生化合物具有生物活性和健康益处,增加了对功能乳制品应用的兴趣.
- 功能性食品,特别是乳制品,是一个不断增长的市场,在欧盟拥有特定的监管框架.
研究的目的:
- 审查乳酸细菌对生物活性成分的生产.
- 审查欧盟功能性食品市场的监管格局.
- 为爱尔兰和欧洲市场提供功能乳制品的概述.
主要方法:
- 关于乳酸细菌和生物活性化合物的科学出版物的文献综述.
- 对欧盟功能性食品相关的监管文件的分析.
- 在爱尔兰和欧洲对可用功能乳制品的市场调查.
主要成果:
- 实验室合成各种促进健康的化合物,包括维生素,细菌素,生物活性和其他生物活性物质.
- 功能性食品市场,特别是欧盟的功能性食品市场,受到影响产品开发和宣称的特定法规的约束.
- 目前在爱尔兰和欧洲市场上有几种使用LAB衍生成分的功能乳制品.
结论:
- 更好地了解LAB生产的生物活性成分可以加速功能性食品领域的创新.
- 优化这些成分的生产和应用对于不断扩大的功能性乳制品市场至关重要.
- 对LAB生物成分合成的进一步研究将支持开发具有可证明健康益处的新型功能性食品.
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