乳酸菌协同酵母菌发酵杂粮面包降糖效果研究进展OA北大核心CSTPCD
Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast
乳酸菌和酵母菌共同发酵制作的杂粮面包,富含膳食纤维和多糖等功能成分,可以控制血糖升高.该综述基于乳酸菌、酵母菌在发酵杂粮中发挥的协同作用,从促进降糖活性成分的释放、生成及转化、抑制升高血糖相关酶活性3个方面,阐述了乳酸菌协同酵母菌发酵杂粮面包降糖机制,并对其未来发展方向进行了展望.
Coarse grain bread fermented with lactic acid bacteria and yeast is rich in functional components,such as dietary fiber and polysaccharide,which can help regulate blood sugar levels.This review explores the synergistic effects of lactic acid bacteria and yeast during the fermentation of coarse grains and their role in enhancing the bread's hypoglycemic properties.Specifically,it examines three key mechanisms:promoting the release,generation and transformation of hypoglycemic active ingredients and inhibiting the activity of blood sugar-related enzymes,and looks forward to the future development direction.
杨欢;刘敬科;李朋亮;刘晶;张爱霞
河北经贸大学生物科学与工程学院,河北 石家庄 050061||河北省农林科学院生物技术与食品科学研究所,河北 石家庄 050051河北省农林科学院生物技术与食品科学研究所,河北 石家庄 050051河北经贸大学生物科学与工程学院,河北 石家庄 050061
乳酸菌发酵杂粮面包协同作用降糖增效
lactic acid bacteriamixed grain breadplant lactobacillusfermentationsugar lowering and efficiency enhancing
《食品与机械》 2024 (011)
211-218 / 8
河北省现代农业产业技术体系建设专项资金资助项目(编号:HBCT2024080205);河北省农林科学院现代农业科技创新专项课题资助项目(编号:2022KJCXZX-SSS-1);现代农业产业技术体系建设专项资金资助项目(编号:CARS-06-14.5-A29)
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