发酵食品中的多代谢物:生物转化,生物可用性和功能作用
1Department of Basic Health Sciences, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia.
Frontiers in nutrition
|February 16, 2026
概括
发酵将植物多转化为生物活性代谢物,增强肠道吸收并促进有益的肠道细菌. 这些变化改善了肠道健康,并提供了系统性益处,尽管需要更多的研究.
科学领域:
- 生物化学 生物化学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 多是一种具有抗氧化,抗炎和抗菌性能的植物化合物.
- 发酵利用微生物酶来修改多,增加它们的生物可用性和生物活性.
研究的目的:
- 审查发酵过程中的多的转化.
- 探索由此产生的生物活性代谢物及其对肠道微生物群和宿主健康的影响.
主要方法:
- 文献综述侧重于发酵期间的多生物转化.
- 对多结构,可溶性,稳定性和生物活性变化的分析.
- 检查发酵的多代谢物对肠道微生物群的组成和功能的影响.
主要成果:
- 发酵产生具有增强可溶性,稳定性和抗氧化活性的生物活性多代谢物.
- 这些代谢物改善胃肠道吸收,调节肠道微生物群,促进有益的细菌,如Lactobacillus和Bifidobacterium.
- 发酵的多代谢物有助于改善肠道健康,减少炎症,增强代谢,免疫和神经认知功能.
结论:
- 发酵通过生物转化显著增强了多的健康益处.
- 需要进一步的研究来阐明微生物通路,并进行人体研究以验证系统性健康结果.
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