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利用乳酸细菌的健康和技术功能潜力:全面的审查

Lamia Ayed¹, Sana M'hir^1,2, Domenico Nuzzolese³

¹Laboratory of Microbial Ecology and Technology (LETMI), LR05ES08, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, Tunis 1080, Tunisia.

Foods (Basel, Switzerland)

|May 25, 2024

概括

乳酸细菌 (LAB) 为食品提供有价值的技术功能性质,包括作为益生菌的健康益处. 在优化其生产和交付以获得最大效率方面,仍然存在挑战.

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
营养科学营养科学

背景情况:

乳酸细菌 (LAB) 在食品工业中至关重要,表现出各种技术功能性质.
这些特性包括酸化,蛋白质和脂质活性,抗微生物化合物生产和外聚糖化合物合成.
LAB还具有抗氧化能力,并因其益生菌潜力而闻名,影响肠道健康和免疫力.

研究的目的:

审查食品工业中LAB的技术功能性质.
探索与LAB相关的健康益处,特别是它们作为益生菌的作用.
确定挑战,并为益生菌LAB应用提出未来研究方向.

主要方法:

关于LAB技术功能和益生菌效应的当前科学发现的文献综述.
分析生化活动,抗氧化特性和外聚糖合成.
检查有效生产和利用益生菌实验室的障碍.

主要成果:

实验室表现出显著的技术功能特征,增强食品安全和感官质量.
实验室的益生菌应用对肠道健康,免疫调节和胆固醇管理有希望.
关键的挑战包括在加工,储存和运输过程中保持LAB可行性,并确保胃肠道疗效.

结论:

食品实验室为食品工业和人类健康提供了巨大的技术功能和益生菌益处.
克服生存能力和有效性的挑战对于最大限度地发挥益生菌实验室的潜力至关重要.
需要进一步的研究来解决这些障碍,并优化LAB应用程序.

关键词:

生物活性化合物生物活性化合物健康益处福利福利福利乳酸细菌是一种乳酸细菌.益生菌是一种益生菌.技术功能性属性技术功能性属性

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