Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices

被引：4
|
作者：
Bernal-Castro, Camila [1 ,4 ]
Espinosa-Poveda, Elpidia [2 ]
Gutierrez-Cortes, Carolina [3 ,4 ]
Diaz-Moreno, Consuelo [4 ]
机构：
[1] Univ Nacl Colombia, Fac Ciencias, Doctorado Biotecnol, Bogota, Colombia
[2] Univ Nacl Colombia, Fac Med, Dept Nutr Humana, Bogota, Colombia
[3] Univ Nacl Abierta & Distancia UNAD, Escuela Ciencias Agr Pecuarias & Medio Ambiente EC, Bogota, Colombia
[4] Univ Nacl Colombia, Inst Ciencia & Tecnol Alimentos ICTA, Bogota, Colombia
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2024年 / 61卷 / 05期
关键词：
Gut microbiota; Prebiotics; Bioprocess; Food matrices; Bioactive compounds; INTERNATIONAL SCIENTIFIC ASSOCIATION; CONSENSUS STATEMENT; GUT MICROBIOTA; FRUIT JUICES; MANGO JUICE; PREBIOTICS; FERMENTATION; PLANTARUM; VIABILITY; PHYTOCHEMICALS;
D O I：
10.1007/s13197-023-05779-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (10(6)-10(7) CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.
引用
收藏
页码：833 / 846
页数：14
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