乳酸菌协同酵母菌发酵杂粮面包降糖效果研究进展
Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast
杨欢 1刘敬科 2李朋亮 2刘晶 3张爱霞2
作者信息
- 1. 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
- 2. 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
- 3. 河北经贸大学生物科学与工程学院,河北 石家庄 050061
- 折叠
摘要
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.
Abstract
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.
关键词
乳酸菌/发酵/杂粮面包/协同作用/降糖增效Key words
lactic acid bacteria/mixed grain bread/plant lactobacillus/fermentation/sugar lowering and efficiency enhancing引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据