红茶菌中风味物质相关功能微生物的研究进展

红茶菌有诸多健康功效,但因其复杂的微生物组成,难以进行标准化工业生产。目前红茶菌的研究以分析发酵液化学成分及健康功效居多,或是以开发产品为主的实验室研究,鲜有针对红茶菌发酵微生物与其特定风味物质关系的分析总结。本文归纳了红茶菌中的优势微生物、其与发酵食品中风味物质的关系及红茶菌中风味物质的动态变化,为优选红茶菌发酵菌剂、保证产品感官品质、开发不同口味和功能的产品、促进红茶菌工业生产提供支撑和参考。     

国内外红茶菌研究进展

红茶菌是用含糖茶水通过接种醋酸菌和酵母,进行发酵生产的一种广受欢迎的健康饮料。近年来,国内外对红茶菌的研究主要集中在其制作工艺优化方面,小部分研究着重在红茶菌发酵动力学模型、抗氧化与抑菌活性的分子作用机理等方面,同时,国外还对红茶菌中的功能因子——葡萄糖二酸-1,4-内酯(D-Saccharic acid 1,4-lactone,DSL)对肝脏等器官的保护作用进行了研究;并且对红茶菌的一种副产物——细菌纤维也进行了深入研究,特别是在细菌纤维的纳米化等方面。本文主要从红茶菌的菌种组成、相关工艺进展和益生功效方面进行阐述,对比国内外红茶菌的研究进展,同时提出一些个人的见解。     

红茶菌的国内外研究进展

红茶菌是一种古老的传统饮品,热销欧美等国家。由于其具有诸多健康功效,近年来颇受消费者的喜爱。该文对红茶菌的历史由来,生化特性,功效等方面进行了介绍。     

“红茶菌”来龙去脉

本刊1980年第10期介绍红茶菌的文章——《除病益寿的健康饮料》发表后,在社会各界均引起较大反响.针对读者提出和美心的问题,从这期起将连续刊登关于红茶菌的文章,以飨读者.本期《红茶菌的来龙去脉》一文,试图对红茶菌流传的历史和现状作一探讨性的阐述,作为 引玉之砖,以期引出研究者的真知灼见.《红茶菌饮效见闻》,则以实际调查材料说明红茶菌对人体的某些积极作用,仅供饮用者和研究者参考.“红茶菌特辑”欢迎科研工作者,读者和培\养饮用者将研究成果、历史考证或饮效等材料寄给本刊,将择其优者,陆续刊载.     

再说红茶菌

在我国上世纪70年代末80年代初,红茶菌曾经风靡一时,全国掀起红茶菌热,红茶菌被说成包治百病的神奇之物。我刊也大量报道了红茶菌的培养方法、制作过程及服用者的疗效,对红茶菌热起到了推波助澜的作用。若干年冷下来之后,社会上将其和"打鸡血"一并归入了无知和疯     

益生菌的另一个应用领域:红茶菌饮料

<正>消费者如果想要寻找一种既含有少量酒精又含有益生菌的饮品,不妨关注红茶菌饮料——将茶、糖、细菌和酵母菌混合经发酵制成的饮料。红茶菌对人体健康有诸多益处,主要包括解毒、抗氧化、激发能量和提高免疫力等。有关红茶菌的研究显示,红茶菌可预防广谱代谢和感染性疾病。可能少数人知道酒精性饮料是一种可冷藏且非常健康的替代饮料,但极少人知道,红茶菌饮料在离开生产车间后仍有可能继续发酵,     

红茶菌致畸作用的实验研究

<正>红茶菌是一种营养丰富、培养方法简便、易在家庭推广的健身饮料。为推广饮用红茶菌,除对其一般毒性需进行试验外,有必要对长期饮用红茶菌有无致畸和遗传学作用进行研究和探讨,以期为正确评价红茶菌的安全性,提供有关卫生学的资料。现仅就红茶菌对大白     

红茶菌饮料原料开发及其营养功能研究进展

传统红茶菌饮料是以糖茶水为主要原料,经红茶菌发酵后形成的一种功能性饮品。随着消费者的多元化需求日渐增长,不同口味、具有保健功效的新型红茶菌饮料层出不穷。该文总结了国内外发酵红茶菌饮料所用的不同原料,包括茶叶、果蔬汁、中草药、乳制品和副产物等,阐述了其相应的发酵工艺、营养成分和功效,为开发和优选红茶菌饮料的新型原料及配方、研发具有特殊风味和特定营养功能的红茶菌饮料提供参考,推动红茶菌饮料产业链的发展。     

红茶菌酒的研制

该研究采用红茶菌和葡萄酒酵母发酵红茶糖水,制备红茶菌酒。通过单因素试验和正交试验对红茶菌酒的发酵条件进行优化,得到其最优发酵条件为：红茶糖水糖度16 °Bx,红茶菌发酵时间48 h,葡萄酒酵母接种量20%,红茶菌液pH值4.5,葡萄酒酵母的发酵温度30 ℃和发酵时间8 d。     

系列红茶菌饮料抗氧化活性的研究

通过对系列红茶菌饮料羟基自由基清除能力和抗氧化值(AOV)的测定,比较研究了三种红茶菌饮料抗氧化活性随培养时间的变化规律,分析了红茶菌饮料抗氧化活性与感官指标的相关性。结果表明,红茶菌发酵前期,羟自由基清除率和AOV随发酵时间迅速增强,先后于第4～6 d到达最高值,最高羟自由基清除率和AOV分别为芦荟红茶菌饮料72%和0.54,玉米红茶菌饮料64.3%和0.48,红薯糖浆红茶菌饮料60.8%和0.37;随发酵时间的进一步延长,羟自由基清除率和AOV缓慢下降;三种饮料抗氧化活性由高到低依次为:芦荟红茶菌,玉米红茶菌,红薯糖浆红茶菌;红茶菌感官评分的增加与抗氧化活性的提高基本同步,红茶菌抗氧化活性与菌体生长具有一致性。     

Metabonomics: a developing platform for better understanding Chinese herbal teas as a complementary therapy

Chinese herbal teas (CHTs) have gained increasing attention throughout the world as a complementary therapy. Due to the multicomponent composition in herbal teas, the molecular mechanisms of their causality in health effects are still elusive and becoming the main obstacles for their application. There is a pressing need for a more systematic study about their molecular mechanisms to substantiate the health effects of CHTs. With the particular feature of measuring the real metabolic phenotype resulted from molecular interplay between host and environmental factors, metabonomics is especially suited to inspect metabolic responses to CHT intake and provide insights into health effects. Application of metabonomics to uncover the effects of CHTs on human health is foreseen as providing deeper insights of the complicated molecular mechanisms of CHTs by explaining relatively subtle and different effects of herbal tea intervention, classifying the metabolic responses to herbal tea, depicting synergistic effects of CHTs and evaluating the safety of CHTs intake.     

营养素度量法在营养和健康声称中的应用现状

随着膳食与健康关系研究的深入,食品的健康效应越来越受到重视,营养和健康声称作为向消费者提供食品健康效应的说明部分,成为政府、非政府组织、企业和消费者关注的热点。营养素度量法作为一个评价食品营养特性的方法,对食品给予了综合评价,有助于规范食品的营养和健康声称。本文就营养素度量模型在营养和健康声称中的应用情况作一综述。     

Opportunities for product innovation using authorised European Union health claims

For authorisation of a health claim in Europe, applicants must follow the procedures in the legislation and in the guidelines for submission of a dossier, as well as the guidance in the European Food Safety Authority's opinions on the scientific requirements for health claims. In addition to the authorised functional benefits of the vitamins and minerals, certain foods and food constituents offer beneficial physiological effects that extend beyond traditionally accepted nutritional effects. The elucidation of these effects is becoming more important, as reflected by the increasing amount of nutrition research and number of product innovations. Provided that they are scientifically substantiated, health claims linked to food and food supplement products can help consumers make well‐informed food choices. The present review focuses on scientific substantiation and consumer understanding of health claims, and it aims to help those involved in academic research, food product development and consumer education about food and health.     

Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota

Various dietary sulfated polysaccharides (SPs) have been isolated from seafoods, including edible seaweeds and marine animals, and their health effects such as antiobesity and anti-inflammatory activities have attracted remarkable interest. Sulfate groups have been shown to play important roles in the bioactivities of these polysaccharides. Recent in vitro and in vivo studies have suggested that the biological effects of dietary SPs are associated with the modulation of the gut microbiota. Dietary SPs could regulate the gut microbiota structure and, accordingly, affect the production of bioactive microbial metabolites. Because of their differential chemical structures, dietary SPs may specifically affect the growth of certain gut microbiota and associated metabolite production, which may contribute to variable health effects. This review summarizes the latest findings on the types and structural characteristics of SPs, the effects of different processing techniques on the structural characteristics and health effects of SPs, and the current understanding of the role of gut microbiota in the health effects of SPs. These findings might help in better understanding the mechanism of the health effects of SPs and provide a scientific basis for their application as functional food.     

Metabolism and health effects of phyto-estrogens

Phyto-estrogens are plant-derived compounds that can exert various estrogenic and anti-estrogenic effects, and are usually used as a natural alternative to estrogen replacement due to their health benefits, including a lowered risk of osteoporosis, heart disease, breast cancer, and menopausal symptoms. Phyto-estrogens are also considered as endocrine disruptors due to their structure similar to human female hormone 17-β oestradiol. However, the issue of whether phyto-estrogens are beneficial or harmful to human health remains unknown, as this may depend on the dose, form, level and duration of administration of phyto-estrogens, and influence by genetics, metabolism, gut physiology, age, diet, and the health status of individuals. Clarification on this issue is necessary for the sake of their two-side effects on human health and rapidly increasing global consumption of phyto-estrogens. This review mainly includes the metabolism of phyto-estrogens and weighs the evidence for and against the purported health benefits and adverse effects of phyto-estrogens.     

Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review

The use of the word ‘antioxidant’ has become widespread in food science, nutrition and consumer language, having become associated with potential health benefits linked to consuming sources of antioxidants in our food supply. However, there is significant doubt about direct antioxidant effects on human health. This may partly relate to methodology used for assessing functionality and activity (both in food matrices and in human health) as well as how data is extrapolated with respect to health based on laboratory analyses. In this review, the purpose and impact of antioxidants in food systems and on human health will be discussed, along with highlighting the best current methodology for analysing antioxidant effects. Consideration will also be made with respect to recommendations of how antioxidant activity should be reported, with a focus on being both scientifically accurate as well as minimising the risk of unwarranted extrapolations of benefits which might mislead end consumers.     

Health benefits of fermented foods

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.     

Probiotic Lactic Acid Bacteria and Skin Health

Human skin is the first defense barrier against the external environment, especially microbial pathogens and physical stimulation. Many studies on skin health with Lactic acid bacteria (LAB) have been published for many years, including prevention of skin disease and improvement of skin conditions. LAB, a major group of gram-positive bacteria, are known to be beneficial to human health by acting as probiotics. Recent studies have shown that LAB and their extracts have beneficial effects on maintenance and improvement of skin health. Oral administration of Lactobacillus delbrueckii inhibits the development of atopic disease. In addition, LAB and LAB extracts are known to have beneficial effects on intestinal diseases, with Lactobacillus plantarum having been shown to attenuate IL-10 deficient colitis. In addition to intestinal health, L. plantarum also has beneficial effects on skin. pLTA, which is lipoteichoic acid isolated from L. plantarum, has anti-photoaging effects on human skin cells by regulating the expression matrix meralloprotionase-1 (MMP-1) expression. While several studies have proposed a relationship between diseases of the skin and small intestines, there are currently no published reviews of the effects of LAB for skin health through regulation of intestinal conditions and the immune system. In this review, we discuss recent findings on the effects of LAB on skin health and its potential applications in beauty foods.     

葡萄酒与健康

葡萄酒作为一种自然和文化的产物,随着人民生活水平的提高,正逐渐引起中国大众的广泛关注。然而饮用葡萄酒是否有利于健康一直是一个存在争议的问题,一方面葡萄酒中的酚类物质具有多种生理活性,赋予了葡萄酒一定的保健功效;另一方面酒精作为葡萄酒中的主要成分被证实对健康有不利影响。为了探讨葡萄酒的利与弊,该文首先介绍了葡萄酒的主要成分,然后分别从酚类物质和酒精两方面,详细客观地阐述了它们与健康的关系,最后对葡萄酒的饮用提供了相关建议,以期为消费者更加理性地认识葡萄酒、合理地饮用葡萄酒提供帮助。