Polyphenols in fermented apple juice: Beneficial effects on human health
Polyphenols in fermented apple juice: Beneficial effects on human health
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DOI：
10.1016/j.jff.2020.104294
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发表时间：
2021
影响因子：
5.6
通讯作者：
Shu-qiong Zhang;C. Hu;Yurong Guo;Xiaoyu Wang;Yonghong Meng
中科院分区：
文献类型：
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作者：
Shu-qiong Zhang;C. Hu;Yurong Guo;Xiaoyu Wang;Yonghong Meng
慢性非传染性疾病是21世纪人类健康面临的主要挑战之一。富含多酚的发酵苹果汁对预防非传染性疾病有有益作用。该综述说明，生物转化涉及的发酵过程显着改变了浑浊苹果汁中多酚的组成和含量，这与苹果品种、发酵类型和发酵菌株有关。酶促转化反应将多酚转化为具有更高生物活性的小分子酚类化合物。这些小分子量活性物质可以通过介导AMPK通路、Nrf2信号通路、多元醇通路和NF-κB通路来帮助预防心血管疾病和2型糖尿病。此外，本综述旨在首次为研究人员进一步研究发酵苹果汁的生物活性功能提供系统的理论基础。
Chronic non-communicable diseases are one of the major human health challenges in the 21st century. Fermented apple juice rich in polyphenols has a beneficial effect on the prevention of non-communicable diseases. This review illustrates that the fermentation process involved in biotransformation significantly changes the composition and content of polyphenols in cloudy apple juice related to apple varieties, fermentation types, and fermentation strains. The enzymatic transformation reaction converts polyphenols into small molecules phenolic compounds with higher biologically activity. These small molecular weight active substances could help prevent cardiovascular disease and type 2 diabetes mellitus by mediating the AMPK pathway, the Nrf2 signaling pathway, the polyol pathway, and the NF-κB pathway. Moreover, this review is intended to provide a systematic theoretical basis for researchers to further study the bioactive function of fermented apple juice for the first time.