植物酵素功能与安全性研究进展

Research progress on function and safety issues of plant Jiaosu

植物酵素是以水果和蔬菜为原料,经微生物发酵制备的含有特定功能成分的产品,近年广受消费者关注,有较高的市场价值。目前已有关于植物酵素的大量研究报道,但缺少关于植物酵素制作、成分、功效以及不安全因素等的综合性分析。因此,该文针对不同种类的植物酵素,对其主要含有的活性成分、风味和形成机制、功能、可能存在的不安全因素及控制方法等展开综述。植物酵素中含有益生菌、酶、有机酸、氨基酸、多酚等生物活性化合物,共同形成了植物酵素特殊的风味;植物酵素在抗氧化、治疗慢性疾病、调节肠道菌群、抑菌抗炎、减轻肥胖症及保护肝脏等方面具有重要作用;其不安全因素包括食源性致病菌、甲醇、生物胺等,可以通过适当杀菌以及对发酵过程的控制减小危害。该文为植物酵素产品的开发提供了一定的借鉴和参考。

Plant Jiaosu is a product obtained by fermenting fruits and vegetables under microorganisms.They have garnered considerable consumer interest in recent years owing to their substantial market worth.Although there has been various research on plant Jiaosu,analyzing its manufacturing process,composition,function,potential safety hazards,and controlling strategies was still needed.Hence,this review aimed to demonstrate the categories of plant Jiaosu,their primary active substances,flavor,production methods,functions,potential safety risks,and improvement strategies.Plant Jiaosu comprised probiotics,enzymes,organic acids,amino acids,and polyphenols.These chemicals contributed to the distinctive flavor of the plant Jiaosu.Plant Jiaosu had many functions,such as enhancing antioxidant capabilities,treating chronic illnesses,regulating gut microbiota,antibacterial/anti-inflammatory activities,mitigating obesity,and protecting the liver.Nevertheless,foodborne pathogens,methanol,and biogenic amines in plant Jiaosu raised safety issues.These issues can be reduced by using appropriate sterilization methods and designed fermentation processes.This research provides significant insights on the development of plant enzyme products.