摘要
乳酸菌的抗氧化活性已经在多种体内外实验中被证实,其通过螯合金属离子、清除自由基、调控氧化还原系统、调控相关信号通路等途径发挥作用。利用抗氧化活性乳酸菌开发天然抗氧化剂和抗衰老药品成为各领域研究的热点。本文根据国内外乳酸菌抗氧化活性研究现状,论述了乳酸菌抗氧化作用的调控体系、评价体系及其在食品中的应用现状,并对其发展趋势进行展望。
The antioxidant activity of lactic acid bacteria has been demonstrated in multiple in vivo and in vitro experiments.Lactic acid bacteria play an important role in chelating metal ions,scavenging free radicals,regulating the redox system and regulating the related signal pathways.The development of natural antioxidants and anti-aging agents from lactic acid bacteria is becoming a hot topic in various fields of research.In this paper,we review the current status of studies on the antioxidant activity of lactic acid bacteria with focus on its regulation system,evaluation systems and application in foods.Furthermore,future development trend is discussed.
作者
杨明阳
田建军
景智波
赵丽华
张开屏
靳烨
YANG Mingyang;TIAN Jianjun;JING Zhibo;ZHAO Lihua;ZHANG Kaiping;JIN Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Department of Food Engineering,Inner Mongolia Business Vocational College,Hohhot 010070,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第15期290-295,共6页
Food Science
基金
国家自然科学基金地区科学基金项目(31660439)
"十三五"国家重点研发计划重点专项(2016YFE0106200)
内蒙古自治区自然科学基金面上项目(2016MS0311
2017MS0363)
内蒙古自治区科技计划项目(201701008发酵肉制品安全生产关键技术和产业化开发)
关键词
乳酸菌
抗氧化活性
调控体系
评价体系
lactic acid bacteria
antioxidant activity
regulation system
evaluation system
