乳酸菌发酵对果蔬中主要活性物质及其生理功能的影响研究进展

乳酸菌是一种人体益生菌，具有降低胆固醇、增强肠道功能、提高机体免疫力等生理功能，已被广泛应用于果蔬发酵食品生产中。综述了乳酸菌发酵对果蔬多糖、酚酸、黄酮、氨基酸及维生素等主要生物活性物质及其抗氧化、抗高血压和调节新陈代谢等生理功能的影响，指出今后应重点关注果蔬在乳酸菌发酵过程中主要活性物质的含量、组成、存在形式等的变化规律，明确其影响生理功能的量效构效关系及作用机理，以推动具有保健功能的乳酸菌发酵果蔬食品快速发展。

Effect of lactic acid bacteria fermentation on active components and physiological function of fruit and vegetable

Lactic acid bacteria (LAB) are probiotic bacteria. LAB can strengthen physiological function, including to lower cholesterol, enhance intestinal tract function, and improve the organism immunity. Now, LAB have been widely used in the fermentation of fruit and vegetable. The effects of lactic acid bacteria fermentation on the active composition of fruit and vegetable, including polysaccharide, phenolic acid, flavonoid, amino acid and vitamin were reviewed. The physiological functions of the active composition, including antioxidation, controlling high blood pressure, and regulating metabolism were discussed in the paper. In addition, some questions which should be concerned in the present study were pointed out. For example, it suggested strengthening the research of the active composition of fruit and vegetable in the LAB fermentation, and clarifying their chemical structure and mechanism of action, in order to help to rapidly develop the healthcare products of fruit and vegetable.