发酵十字花科蔬菜中硫代葡萄糖苷代谢研究进展

硫代葡萄糖苷（简称硫苷）是十字花科蔬菜中一类重要的次生代谢物。在蔬菜发酵过程中，硫苷被代谢为异硫氰酸盐等活性产物，这些代谢产物具有抗氧化、抗癌、调节肠道菌群等多种生理功能。乳酸菌发酵对硫苷的代谢机制包括促进硫苷从蔬菜中释放，以及使其发生降解，且代谢作用既与乳酸菌种属相关，也与发酵体系的盐含量、金属离子、pH值以及蔬菜加热预处理相关。通过总结梳理发酵蔬菜硫苷代谢研究进展，并解析影响因素，为提高发酵蔬菜中活性硫苷代谢产物含量，提升发酵蔬菜的健康效应提供理论指引。

Recent Advances in Glucosinolates Metabolism in Fermented Cruciferous Vegetables

Glucosinolates are a family of important secondary metabolites in cruciferous vegetables, which can be metabolized into bioactive compounds like isothiocyanate during vegetable fermentation with multiple health benefits such as antioxidant, anti-cancer, and regulating the intestinal microflora. Lactic acid bacteria (LAB) metabolize glucosinolates by promoting the release and degradation of glucosinolates from vegetables, depending on not only the species of LAB used but also the salt content, metal ions and pH of the fermentation system and preheating treatment of fresh vegetables. This article summarizes the recent progress in research on glucosinolate metabolism in fermented vegetables and the factors affecting it. We expect that this review can provide a theoretical direction for future research to increase the content of bioactive glucosinolate metabolites in fermented vegetables for improved health benefits.