发酵果蔬汁功能特性及生物转化研究进展

多酚具有抗氧化、抗肿瘤、抗动脉硬化、抗炎、抗病毒等生理药理活性，这些健康效应取决于人体对其生物利用度。虽然食品中天然多酚的含量很高，但由于多酚的大分子、稳定性低、被动扩散等原因，其利用率很低。乳酸菌是肠道益生菌，能产乳酸及促进营养物质的吸收，具有抗氧化、抑菌等功能，广泛用于发酵果蔬汁。乳酸菌发酵可将结合酚转化为更易被人体吸收利用的游离酚，提高多酚的生物利用度。该文对乳酸菌发酵果蔬汁中多酚成分经乳酸菌发酵进行代谢转化，提高多酚生物利用度等问题进行综述，以期为开发益于人体健康的发酵果蔬汁提供依据。

Research progress on functional characteristics and biotransformation of fermented fruit and vegetable juice

Polyphenols have antioxidant, anti-tumor, anti-arteriosclerosis, anti-inflammatory, antiviral and other physiological and pharmacological activities, and these health effects depend on the bioavailability of polyphenols. Although the content of natural polyphenols in food was very high, the utilization rate of polyphenols was very low due to their macromolecules, low stability, and passive diffusion and other reasons. Lactic acid bacteria were intestinal probiotics, which could produce lactic acid and promote the absorption of nutrients, with antioxidant, antibacterial and other functions, widely used in the fermentation of fruit and vegetable juice. Lactic acid bacteria fermentation can transform binding phenols into free phenols, which could be more easily absorbed and utilized by the human body, thus improving the bioavailability of polyphenols. In this paper, the metabolic transformation of polyphenols in fruit and vegetable juice fermented by lactic acid bacteria and the improvement of the bioavailability of polyphenols were reviewed, in order to provide the basis for the development of fermented fruit and vegetable juice beneficial to human health.