乳制品中明串珠菌的分离鉴定及其生物学特性研究

对内蒙古自治区呼伦贝尔市牧区98个乳样中的明串珠菌进行了分离及生物学特性研究。共分离到明串珠菌3株，分别属于乳明串珠菌(EW21)，肠膜明串珠菌葡聚糖亚种(EW24—2)和肠膜明串珠菌肠膜亚种(CB8—1)。它们均可在pH=4．8的环境中生长，且菌株EW24—2和CB8—1可利用蔗糖生成葡聚糖。     

明串珠菌在食品行业的研究进展

基于明串珠菌的一般特性,对明串珠菌在发酵制品等传统食品和功能食品中的研究进展情况进行介绍,概述了其做为有益菌的应用价值,同时从来源、危害、检测和控制方面综述了制糖工业中明串珠菌的防控研究情况。     

明串珠菌在食品行业的研究进展

基于明串珠菌的一般特性,对明串珠菌在发酵制品等传统食品和功能食品中的研究进展情况进行介绍,概述了其做为有益菌的应用价值。同时从来源、危害、检测和控制方面综述了制糖工业中明串珠菌的防控研究情况。     

明串珠菌发酵产甘露醇的研究进展

明串珠菌是韩国泡菜、德国泡菜和腌菜等发酵蔬菜中的优势细菌,保持产品的质量中起着重要作用,在各种乳制品中也有其的应用,因此近年来在内地对其的研究开始活跃。明串珠菌的发酵产甘露醇实现大规模工业化的潜力非常大,因此丰要论述了明串珠菌的甘露醇转化及相关代谢、发酵产甘露醇的研究。     

明串珠菌的碳代谢调控研究进展

明串珠菌是韩国泡菜、德国泡菜和腌菜等发酵蔬菜中的优势细菌,保持产品的质量中起着重要作用,在各种乳制品中也有它的应用,因此近年来在内地对其的研究开始活跃.为明串珠菌的碳代谢调控研究提供第一手资料,该文综述了明串珠菌的碳代谢途径、发酵调控和基因表达调控.     

肠膜明串珠菌在苹果酒苹果酸乳酸发酵中的应用探讨

通过在苹果酒中添加肠膜明串珠菌启动苹果酸乳酸发酵,研究了温度、pH和酒精度等因子对苹果酸-乳酸发酵的影响表明,肠膜明串珠菌能够启动苹果酸-乳酸发酵,其中温度、pH和酒精度均对苹果酒的柔和指数和感官评价有显著影响,不同发酵条件下酿造的苹果酒柔和指数在1.33～7.94之间,感官评分在73.7～91.3之间.添加肠膜明串珠菌后,苹果酸的浓度变化在322.45mg/L～692.44mg/L之间,pH值提高了约0.06～0.11,苹果酒的口感变得柔和,风味得到明显改善.     

肠膜明串珠菌的研究和应用进展

肠膜明串珠菌是乳酸菌中的明串珠菌属的重要菌种。研究证实,肠膜明串珠菌能发酵糖类产生多种酸和醇,具有高产酸能力、抗氧化能力和拮抗致病菌等能力。目前肠膜明串珠菌已被广泛应用于风味剂、血浆代用品,还有望成为新型微生态制剂。     

肠膜明串珠菌发酵糙米乳研究

利用肠膜明串珠菌进行糙米乳乳酸发酵,研究其生长特性;结果表明,该菌株能在糙米乳中发酵产乳酸,在接菌量为5%、发酵温度为30℃、培养22 h后发酵产乳酸水平可达到最佳。     

Health Risks and Adverse Reactions to Functional Foods

Functional foods have become increasingly popular with consumers anxious to mitigate the effects of an unhealthy lifestyle or aging. In spite of attractive health claims, these products do not have legal or regulatory status in most countries and are regulated through their health claims. Regulation of functional foods by health claims does not address health risks and adverse effects of these products. In this essay regulatory aspects of functional foods are reviewed along with adverse effects published in the peer-reviewed literature. We detail why the lack of an internationally accepted definition of functional foods places consumers at risk of adverse outcomes. Our review will assist regulatory agencies, manufacturers and consumer groups to assess the benefits and reduce the risks associated with these products.     

Status of Bioactive Compounds in Foods,with Focus on Fruits and Vegetables

Components of cereals, legumes, pulses, proteins, sea food, milk, carbohydrates and lipids are being evaluated for their influence on human health, as biofunctional compounds. However, references dealing with fruits and vegetables exceed any other food group and accordingly their focus. Fruits and vegetables abound in a spectacular range of such health influencing compounds and thus, study of their bioactivity, in lieu of their consumption in fresh or processed form. Anti-cancerous phenolics from Phyllanthus, radioprotective Litchi phenolics/flavonoids, hypoglycemic Sygium, quercitin and hydroxyl cinnamates of Sweet cherries, xanthones of Mangosteen, ellagitannins of Pomegranate, ursolic acid of Sea buckthorn, muscle relaxative watermelon, anti-cholesterolemic soluble fibre and sterols, cardioprotective saponins, ACE-inhibitory potato hydrolysates, anti-pancreatic cancerous ascorbic acid, carotenoids including pro-vitamin A are few examples unraveled. Thus, the imminent scope to obviate their structural chemistry, influence on storage and processing conditions, factors favoring their bio-accessibility/bio-availability in the food formulations, influencing human health. It is the meticulous combination of these compounds in daily consumption that determines their usefulness to human body. What is of paramount importance is the actual health benefits accrued from consumption of such functional- compound based fresh/processed fruits,vegetables or other foods.     

功能食品与膳食健康

膳食对居民健康有重要的影响,合理营养、平衡膳食是预防疾病、维持健康的基础。目前,我国仍存在营养调控不足、膳食结构失衡、健康产品缺乏等问题,与膳食相关慢性疾病发病率有上升趋势。作者将从居民对营养健康的关注、功能食品的监管政策和功能食品对营养健康的调控作用3个方面对我国功能食品与膳食健康发展现状进行综述,总结了我国功能食品产业的现存问题以及营养健康产业的未来发展趋势。     

Functional foods: planning and development

The discussion on functional foods among scientific communities and EC commissions is mainly focused on definitions and on legislative issues related to the presence on the market of this kind of products. Although many new products continuously appear, the functional food market is characterized by a high rate of failure. To realize a successful functional food, experts having different background should work together following a detailed workplan. In this paper, the problems related to planning and development of functional foods are considered using a step-by-step approach. The strategies for invention and development, formulation and validation of nutritional claims are regarded also illustrating practical examples of functional food development. The concept of food for special medical purposes, intended for individuals who are being treated under medical supervision, is also introduced.     

Nutraceuticals and Functional Foods: The Foods for the Future World

The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases; as such, a lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically active components in animal products as well that deserve attention for their potential role in optimal health. Consumption of biologically active ingredients in fruits and vegetables has been linked to help combat diseases such as cancer, cardiovascular diseases, obesity, and gastrointestinal tract disorders. Lot of research is required to substantiate the potential health benefits of those foods for which the diet–health relationships are not sufficiently validated, and create a strong scientific knowledge base for proper application of naturally present foods in combating various diseases and disorders.     

乳清制品在功能食品中的应用

本文阐述了乳清制品的营养特性及保健意义,并简要介绍了乳清产品在婴儿配方产品、中老年配方食品、减肥配方食品、运动营养产品中的应用。乳清产品含有许多种促进健康和抵御疾病的组分,必将越来越广泛地在各种功能食品中得到应用。     

微生物发酵制取功能食品的研究现状

利用微生物发酵制取功能食品是近年来食品研究的一个热点。本文重点阐述了用微生物发酵制取微生态调节剂、低聚糖、多不饱和脂肪酸等几类功能性食品的研究现状。     

军用功能性食品功效成分的研究进展

军用功能食品的研制与开发逐步走向系列化、营养化、功能化、标准化,并且高新技术在此方面的应用越来越多。本文通过介绍军用功能性食品的研究现状和发展范围,分析了其抗疲劳、抗辐射、抗缺氧、抗应激等保健功能成分及其军用食品的研究现状,旨在对提高军用功能性食品的发展提供建议。     

Probiotic Dairy Products as Functional Foods

Abstract: Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients—functional foods—have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health‐conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes.     

降胆固醇功能性食品的研究进展

心血管疾病是世界范围内威胁人类健康的主要疾病之一,并已成为造成我国成人死亡的首要原因。导致心血管疾病的重要危险因素之一是高胆固醇血症。治疗高胆固醇血症的药物主要有他汀类、消胆胺和依泽替米贝,但长期服用会导致严重的副作用。降胆固醇功能性食品因能够发挥与药物类似的功效,且没有任何副作用的特点,开始逐渐被当作药物的替代品。本文将从胆固醇的代谢入手,探讨胆固醇在机体内的合成、代谢、排泄过程,以及机体自身对胆固醇平衡的调节机制。同时,概括总结具有降胆固醇效果的功能性食品及有效成分,并归纳其降胆固醇机制。