由天然基质发酵的功能成分所提供的肠道健康益处和相关的全身效应
Rosa Colucci Cante1,2, Federica Nigro3, Francesca Passannanti1,3
1Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy.
概括
发酵通过产生有益的化合物,如短链脂肪酸和血清素来增强肠道健康. 本综述探讨了发酵技术,以创建支持肠道微生物群和整体健康的功能性食品.
科学领域:
- 微生物学与食品科学 微生物学与食品科学
- 肠道微生物组研究研究
- 营养生物化学 营养生物化学
背景情况:
- 对肠道微生物群对健康 (代谢,免疫,行为,寿命,肠道舒适) 的作用越来越感兴趣.
- 越来越多的消费者和工业对新型发酵成分 (前生物,益生菌,后生物) 的需求.
研究的目的:
- 审查与发酵相关的功能成分和肠道健康益处.
- 探索发酵技术作为一种功能化食品成分的工具.
- 为了突出针对性化合物生产的发酵优化.
主要方法:
- 功能性化合物和发酵技术的文献综述.
- 对于增强或产生生物活性分子 (如SCFA,GABA,,血清素) 的发酵过程的分析.
- 通过前体丰富在肠道中进行in-situ发酵的研究.
主要成果:
- 植物基质的发酵可以增强/产生生物活性化合物,如短链脂肪酸 (SCFA),胺酸 (GABA),生物活性和血清素.
- 饮食中摄入发酵食品可以促进前体 (纤维,多,耐性粉) 的肠道转化为健康的分子.
- 发酵提供了一种方法,可以在没有大量提取/净化的情况下创造富含有益分子的功能性食品成分.
结论:
- 发酵技术是开发有益于肠道健康的功能性食品的一个有前途的方法.
- 优化微生物选择,系统设置和过程条件对于有针对性的功能性化合物生产至关重要.
- 发酵可以产生富含生物活性化合物的新成分,可能减少发酵后的加工需求.
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