Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
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DOI：
10.1016/j.foodres.2017.09.031
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发表时间：
2018-02-01
影响因子：
8.1
通讯作者：
Poucheret, Patrick
中科院分区：
文献类型：
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作者：
Septembre-Malaterre, Axelle;Remize, Fabienne;Poucheret, Patrick
营养建议强调水果和蔬菜的消费。这与与生物活性营养分子（营养素、维生素、矿物质、纤维等）相关的健康益处有关。以及非营养性植物化学物质（酚类化合物、类黄酮、生物活性肽等）这类食物的含量。发酵水果或蔬菜产品是世界各地各种饮食的一部分。乳酸菌（LAB）发酵在所使用的各种发酵工艺中是常见的。它在生物活性化合物的轮廓和类型方面产生变化。产生生物活性肽、短链脂肪酸或多糖等分子，同时降低糖含量或抗营养化合物，并将酚类化合物转化为具有附加生物价值的分子。这些转化与益生元和/或益生菌的潜在供应以及食物成分生物可及性和生物利用度的改善相关，导致与健康相关的特性的改变。最后，摄入的发酵食品、肠道微生物群之间的相互作用及其与代谢组学特征和健康的相关性是一个值得进一步探讨的重要观点。
Nutritional recommendations emphasize fruit and vegetable consumption. This is related to health-benefits associated with bioactive nutritive molecules (nutrients, vitamins, minerals, fibers, ...) as well as non-nutritive phytochemicals (phenolic compounds, flavonoids, bioactive peptides, ...) content of these types of foods. Fermented fruit or vegetable products are part of various diets worldwide. Lactic acid bacteria (LAB) fermentation is common among the various fermentation processes used. It produces changes in both profile and types of bioactive compounds. Molecules such as bioactive peptides, short chain fatty acids or polysaccharides are generated while sugar content or anti-nutritional compounds are decreased and phenolic compounds are converted to molecules with added biological value. These transformations, associated with prebiotic and/or pro biotic potential supply as well as improvement of food components bioaccessibility and bioavailability, result in modifications of health-related properties. Lastly, interactions between ingested fermented food, intestinal microbiota and their correlations to metabolomics profiles and health represent an important perspective deserving to be further explored.