دورية أكاديمية
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods.
| العنوان: | A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods. |
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| المؤلفون: | Liu S; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China., Hu J; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China., Zhong Y; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China., Hu X; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China., Yin J; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China., Xiong T; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China., Nie S; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China., Xie M; State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China. Electronic address: myxie@ncu.edu.cn. |
| المصدر: | Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 137453. Date of Electronic Publication: 2023 Sep 09. |
| نوع المنشور: | Review; Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Diet* , Fermented Foods*, Humans ; Fermentation ; Polysaccharides/pharmacology ; Nutritive Value |
| مستخلص: | Fermented plant-based foods that catering to consumers' diverse dietary preferences play an important role in promoting human health. Recent exploration of their nutritional value has sparked increasing interest in the structural and bioactive changes of polysaccharides during fermentation, the essential components of plant-based foods which have been extensively studied for their structures and functional properties. Based on the latest key findings, this review summarized the dominant fermented plant-based foods in the market, the involved microbes and plant polysaccharides, and the corresponding modification in polysaccharides structure. Further microbial utilization of these polysaccharides, influencing factors, and the potential contributions of altered structure to the functions of polysaccharides were collectively illustrated. Moreover, future research trend was proposed, focusing on the directional modification of polysaccharides and exploration of the mechanisms underlying structural changes and enhanced biological activity during fermentation. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Fermented plant-based foods; Functional properties; Microorganism; Polysaccharides; Structure |
| المشرفين على المادة: | 0 (Polysaccharides) |
| تواريخ الأحداث: | Date Created: 20231228 Date Completed: 20240129 Latest Revision: 20240129 |
| رمز التحديث: | 20240129 |
| DOI: | 10.1016/j.foodchem.2023.137453 |
| PMID: | 38154284 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2023.137453 |