摘要
研究和利用具有降胆固醇功能的微生物及其酶或活性物质以降低食品和人体血清中的胆固醇已受到广泛关注。目前国内外的研究主要集中于微生物及其胆固醇氧化酶、还原酶对胆固醇的转化作用 ,红曲酶对胆固醇生物合成的抑制作用 ,以及乳酸菌对胆固醇的吸收同化或共沉淀作用几方面。
Close attention has been paid to the study and application of some cholesterol-reducing microorganisms and their enzymes or active material to decrease cholesterol in foods as well as serum cholesterol of human. The domestic and overseas research has mainly focused on the bioconversion of cholesterol by cholesterol oxidase and by cholesterol reductase respectively, cholesterol-biosynthesizing inhibition by monascus and assimilation or coprecipitation of cholesterol or both by lactic acid bacteria. Recent advances in the study of these effects were reviewed and briefly analyzed and the prospect of utilization was considered.
出处
《食品与机械》
CSCD
2003年第1期6-9,共4页
Food and Machinery
