摘要
乳酸菌具有较高的应用价值和良好的功能特性,乳酸菌的降胆固醇作用是其中重要的功能特性。该文从乳酸菌体外和体内降胆固醇效果、降胆固醇机制(胆盐水解酶与胆固醇的共沉淀作用;胆固醇吸收吸附;蛋白质调控作用;胞外多糖与胆固醇的黏附)进行了论述,并提出当前研究中存在的问题,旨在为乳酸菌降胆固醇的深入研究以及开发相关产品提供支持。
Lactic acid bacteria have high application value and good functional properties,the cholesterol-lowering effect is one of the important functional properties.In this article,the effects of lactic acid bacteria on reducing cholesterol in vitro and in vivo,and the mechanism of reducing cholesterol(co-precipitation of bile salt hydrolase and cholesterol;cholesterol absorption and adsorption;regulation of protein;adhesion of extracellular polysaccharides and cholesterol)were discussed.The problems in the current research was put forward,aiming to provide support for the in-depth research of lactic acid bacteria about reducing cholesterol and developing related products.
作者
刘孝芳
雷文平
迟珺曦
刘成国
LIU Xiaofang;LEI Wenping;CHI Junxi;LIU Chengguo(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Hunan Agricultural University,Changsha 410128,China)
出处
《中国酿造》
CAS
北大核心
2020年第6期22-25,共4页
China Brewing
关键词
乳酸菌
功能特性
降胆固醇
作用机制
lactic acid bacteria
functional property
cholesterol-lowering
action mechanism
