植物乳植杆菌促进植物基生物活性物质释放机制及其在发酵食品中的应用研究进展

Research Progress on the Mechanism of Action of Lactiplantibacillus plantarum in Promoting the Release of Plant-Based Bioactive Substances and Its Application in Fermented Foods

植物乳植杆菌被广泛应用于食品发酵、养殖业与医疗保健领域,具备高产酸、产生物防腐剂的能力,具有调节免疫、维持肠道健康、抑制致病菌和肿瘤细胞的形成等有益作用。部分植物乳植杆菌可促进植物基活性成分的释放,改善植物基食品生物学活性和营养属性。经植物乳植杆菌发酵的食品风味独特,营养成分得以保留和增强,对人体健康有利。本文对植物乳植杆菌促进活性物质释放机制、在发酵食品中的研究现状和应用、对健康的影响及组学技术研究新途径进行阐述,以期为植物乳植杆菌研究和应用的不断完善提供一定参考。

Lactiplantibacillus plantarum is widely used in the food fermentation,breeding and healthcare fields.It has the ability to produce high yields of acid and biological preservatives,and has beneficial effects such as immune regulation,maintaining intestinal health,and inhibiting pathogenic bacteria and tumor cell formation.Some strains of L.plantarum promote the release of plant-based bioactive ingredients and improve the biological activity and nutritional properties of plant-based foods.L.plantarum fermented foods have a unique flavor,and their nutritional components are maintained and even enhanced,which is beneficial to human health.In order to provide a reference for further research and application of L.plantarum,this article summarizes the mechanism of action of L.plantarum in promoting the release of bioactive substances,the current status of its application in fermented foods,its health effects,and new omics research approaches for L.plantarum.