乳酸菌发酵杂粮面包品质改善和降糖机理研究进展

杂粮面包因其营养丰富，血糖生成指数较低受到人们的欢迎。由于杂粮的添加降低了面包的品质，通过乳酸菌发酵不仅使杂粮面包的品质得到提高，而且增强了杂粮面包的血糖调节功效。本文在阐述乳酸菌和酵母菌共生关系基础上，综述了乳酸菌发酵对杂粮面包的比容、感官品质、营养、风味和贮藏稳定性等品质的改善效果，通过分析乳酸菌代谢与杂粮中活性成分的互作关系，探讨乳酸菌发酵杂粮面包的降糖机理，包括调节肠道菌群，增强机体免疫；提高抗氧化能力，促进胰岛素分泌；抑制消化酶活性，影响糖代谢通路三方面。本研究的目的是为杂粮面包产业的快速发展和糖尿病患者食品的研发提供参考。

Research Progress on the Quality Improvement and Hypoglycemic Mechanism of Multi-grain Bread Fermented by Lactic Acid Bacteria

Multi-grain bread is popular because of its rich nutrition and low glycemic index. The mouthfeel of bread is not ideal for the addition of multi-grains, lactic acid bacteria fermentation not only improved the quality of multi-grain bread, but also enhanced its blood glucose regulation effect. On the basis of the symbiotic relationship between lactic acid bacteria and yeasts, this paper reviews the improvement effect of lactic acid bacteria fermentation on the specific volume, sensory quality, nutrition, flavor and storage stability of multi-grain bread. By analyzing the interaction between the metabolism of lactic acid bacteria and the active components in cereals, the hypoglycemic mechanism of of lactic acid bacteria fermentation of multi-grain bread reducing blood sugar in cereals bread fermented by lactic acid bacteria is discussed, including three aspects: Regulating intestinal flora and enhancing immunity, improving antioxidant capacity and promoting insulin secretion, inhibiting digestive enzyme activity and affecting glucose metabolism pathways. This study aims to provide a reference for the rapid development of the multi-grain bread industry and the development of foods for diabetic patients.