Biological Strategies for Nutritional Improvement on a Gluten-free Diet:Lactic Acid Bacteria Fermentation
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.
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