无麸质饮食营养改善生物策略:乳酸菌发酵
Biological Strategies for Nutritional Improvement on a Gluten-free Diet:Lactic Acid Bacteria Fermentation
付文慧 1王睿粲 1谢强 2陈晨 2王硕 1薛文通2
作者信息
- 1. 南开大学医学院,天津 300071
- 2. 中国农业大学食品科学与营养工程学院,北京 100037
- 折叠
摘要
长期严格无麸质饮食是麸质相关疾病患者的唯一治疗方式,大量研究指出无麸质饮食目前存在营养不均衡、麸质意外暴露等风险.乳酸菌发酵作为传统且安全的食品加工方式,正被应用于无麸质食品的制作,研究表明乳酸菌能通过体外发酵及体内定植的方式改善无麸质食品的营养品质.文章从乳酸菌发酵提升无麸质食品营养及其对麸质相关疾病患者的体内益生作用2个方面展开综述,拟为建立乳酸菌干预的无麸质饮食营养改善生物策略提供支撑.
Abstract
A strict,long-term gluten-free diet is the only treatment method for people with gluten-related disorders.However,many studies have pointed out that a long-term gluten-free diet created a risk of nutritional imbalances and accidental exposure to gluten.Lactic acid bacteria fermentation has been considered as a traditional and safe food processing method and has been applied to the production of gluten-free foods.Previous studies have shown multiple benefits of lactic acid bacteria fermented foods,such as improving food nutrition in vitro and intesti-nal function in vivo.Therefore,in this paper,the improvement of the nutrition of gluten-free foods and its probi-otic effect on patients with gluten-related diseases were reviewed.This review will provide support for the es-tablishment of biological strategies to improve the nutrition of gluten-free diets with the intervention of lactic acid bacteria.
关键词
无麸质/营养/乳酸菌/发酵Key words
gluten-free/nutrition/lactic acid bacteria/fermentation引用本文复制引用
出版年
2024
NETL
NSTL
万方数据