果蔬发酵制品的功效及应用研究进展
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摘要
近年来以新鲜果蔬、食用真菌等为原料,经过酵母菌、乳酸菌等多种有益菌发酵而成的功能性发酵制品在我国发展迅速,其营养价值高,富含多酚类、黄酮类、有机酸类、益生菌、益生元、维生素、矿物质、生物酶等功效成分,具有抗氧化、消炎抑菌、改善肠道功能、提高免疫力、解酒护肝等功效。随着人们生活水平的提升,绿色健康保健型产品越来越受到消费者的青睐,因此,研究和开发功能性果蔬类发酵产品意义重大。本文综述了果蔬发酵制品的功效及其在食品行业、种植业、畜牧业和水产养殖业中的应用,展望了我国果蔬发酵产品应用的广阔前景,以期促进果蔬的综合加工利用及其发酵产业的发展,为高效开发功能性果蔬发酵产品,并实现其工业化生产提供参考资料。
In recent years,the functional fermented products of fresh fruits,vegetables and edible fungi that fermented by yeast and lactic acid bacteria have developed rapidly in our country. These products are of high nutritional value,contain polyphenols,flavonoids,organic acids,probiotics,prebiotics,vitamins,minerals and biological enzymes. The functions include antioxidation,anti-inflammation and bacteriostasis,improving intestinal functionand immunity,antialcohol,protecting liver. With the improvement of people's living standard,healthy products are increasingly favored by consumers. Therefore,it is of great significance to research and develop the functional fermented products of fruits and vegetables. In this paper,the functions of the fermented products of fruits and vegetables were presented,and their applications in the food industry,farming,animal husbandry and aquaculture industry were also introduced. The application prospect of these products is promising. The paper would promote the comprehensive processing and utilization of fruits and vegetables,provide valuable information for developing functional fermented products of fruits and vegetables.
In recent years,the functional fermented products of fresh fruits,vegetables and edible fungi that fermented by yeast and lactic acid bacteria have developed rapidly in our country. These products are of high nutritional value,contain polyphenols,flavonoids,organic acids,probiotics,prebiotics,vitamins,minerals and biological enzymes. The functions include antioxidation,anti-inflammation and bacteriostasis,improving intestinal functionand immunity,antialcohol,protecting liver. With the improvement of people's living standard,healthy products are increasingly favored by consumers. Therefore,it is of great significance to research and develop the functional fermented products of fruits and vegetables. In this paper,the functions of the fermented products of fruits and vegetables were presented,and their applications in the food industry,farming,animal husbandry and aquaculture industry were also introduced. The application prospect of these products is promising. The paper would promote the comprehensive processing and utilization of fruits and vegetables,provide valuable information for developing functional fermented products of fruits and vegetables.
引文
[1]廖雪义,郭丽琼,林俊芳,等.益生乳酸菌在发酵果蔬饮品开发上的应用[J].食品工业,2014,35(7):223-229.
[2]尹曼,王一侠,魏颖,等.复合果蔬乳酸菌发酵产物分析及功能性评价[J].食品工业,2016,37(11):215-219.
[3]Kwaw E,Ma Y,Tchabo W,et al. Effect of lactobacillus strains on phenolic profile,color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J]. Food Chemistry,2018(250):148-154.
[4]Liu S,Laaksonen O,Kortesniemi M,et al.Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts(Torulaspora delbrueckii and Schizosaccharomyces pombe)and Saccharomyces cerevisiae in pure,sequential and mixed fermentations[J]. Food Chemistry,2018(266):262-274.
[5]Sun J H,Seung Y L,Young C K,et al. Effect of fermentation on the antioxidant activity in plant-based foods[J]. Food Chemistry,2014(160):346-356.
[6]Szwajgier D,Wa K A,Targo S Z,et al. The use of a novel ferulic acid esterase from Lactobacillus acidophilus K1 for the release of phenolic acids from brewer’s spent grain[J]. J I Brewing,2010,116(3):293-303.
[7]KwawE,MaY,Tchabo W,et al. Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice[J]. Food Measurement and Characterization,2017,11(3):1462-1473.
[8]Pianpumepong P,Anal A K,Doungchawee G,et al. Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric(Curcuma longa Linn.)beverages in rats[J]. Int J FoodSci Technol,2012,47(33):2380-2387.
[9]Kim S S,Park K J,An H J,et al. Phytochemical,antioxidant,and antibacterial activities of fermented Citrus unshiu byproduct[J].Food Science and Biotechnology,2017,26(2):461-466.
[10]Fessard A,Kapoor A,Patche J,et al. Lactic fermentation as an efficient tool to enhance the antioxidant activity of tropical fruit juices and teas[J]. Microorganisms,2017,5(2):1-20.
[11]卢冬梅,曾靖雅,潘进权,等.火龙果不同部位发酵后活性成分含量和抗氧化活性[J].食品工业科技,2018,39(10):149-153.
[12]Patten D A,Laws A P. Lactobacillus-produced exopolysaccharides and their potential health benefits:a review[J].Beneficial Microbes,2015,6(4):457-471.
[13]Dong A R,Van T H,Lo R,et al. A genetic diversity study of antifungal Lactobacillus plantarum isolates[J]. Food Control,2017,72:83-89.
[14]Saelim K,Jampaphaeng K,Maneerat S. Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean(Sa Taw Dong)and its use as a starter culture[J]. Journal of Functional Foods,2017,38:370-377.
[15]Alakomi H L,Skytta E,Saarela M,et al. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane[J]. Applied and Environmental Microbiology,2000,66(5):2001-2005.
[16]Li J L,Yang X H,Wang T F,et al. Studies on antibacterial mechanism of 10-HDA against Staphylococcus aureus[J].Journal of Chinese Institute of Food Science and Technology,2014,14(12):73-79.
[17]Yang J,Kim K T,Kim S S. Fermentation characteristics and anti-helicobacter pylori activity of aqueous broccoli fermented by Lactobacillus plantarum MG208[J]. Applied Biological Chemistry,2015,58(1):89-95.
[18]Hashemi S,Khaneghah A,Barba F,et al. Fermented sweet lemon juice(Citrus limetta)using Lactobacillus plantarum LS5:Chemical composition,antioxidant and antibacterial activities[J]. Functional Foods,2017,38:409-414.
[19]Kantachote D,Ratanaburee A,Hayisama W,et al. The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water[J]. Functional Foods,2017,32:401-408.
[20]苏能能,关倩倩,彭珍,等. 乳酸菌发酵对桑葚浆品质及抑菌性能的影响[J]. 食品与发酵工业,2018,10.13995/j. cnki. 11-1802/ts.017430.
[21]Muller M,Canfora E E,Blaak E E. gastrointestinal transit time,glucose homeostasis and metabolic health:modulation by dietary fibers[J]. Nutrients,2018,10(3):275.
[22]Ianiro G,Pecere S,Giorgio V,et al.Digestive enzyme supplementation in gastrointestinal diseases[J]. Current Drug Metabolism,2016,17(2):187-193.
[23]Pan L,Farouk M H,Qin G,et al.the influences of soybean agglutinin and functional oligosaccharides on the intestinal tract of monogastric animals[J]. International Journal of Molecular Sciences,2018,19(2):554.
[24]Vakil N. dietary fermentable oligosaccharides,disaccharides,monosaccharides,and polyols(fodmaps)and gastrointestinal disease[J]. Nutrition in Clinical Practice,2018,33(4):468-475.
[25]Lee H J,Lee H,Choi Y,et al.Effect of lactic acid bacteria-fermented mulberry leaf extract on the improvement of intestinal function in rats[J]. Korean Journal for Food Science of Animal Resources,2017,37(4):561-570.
[26]李桃花,梁蓉,唐俊瑜,等. 水果酵素对小鼠胃肠道消化功能的影响[J]. 生物技术世界,2016,10(3):10-11.
[27]蒋欣容. 单一及混合乳酸菌发酵果蔬乳饮料对小鼠润肠通便作用的影响[D]. 扬州:扬州大学,2017.
[28]Jung S,Lee S,Song Y S,et al. Effect of beverage containing fermented akebia quinata extracts on alcoholic hangover[J]. Preventive Nutrition and Food Science,2016,21(1):9-13.
[29]Prati D,Taioli E,Zanella A,et al. Updated definitions of healthy ranges for serum alanine aminotransferase levels[J].Ann Intern Med,2002,137:1-10.
[30]曲佳乐,赵金凤,皮子凤,等. 植物酵素解酒护肝保健功能研究[J]. 食品科技,2013,38(9):51-54.
[31]秦松,王君,高志鹏,等. 奇魅植物酵素对小鼠酒精性肝损伤保护作用的研究[J]. 重庆医学,2016,45(10):1323-1325.
[32]谷大为,陈志敏,周明,等. 果蔬发酵液对小鼠酒精性肝损伤的保护作用及氧化应激机制[J]. 营养学报,2015,37(4):366-371.
[33]熊大艳,刘万云. 药物解酒护肝机制的研究进展[J]. 宜春学院学报,2017,39(6):35-38.
[34]Wolf A J,Underhill D M. Peptidoglycan recognition by the innate immune system[J]. Nature Reviews Immunology,2018,18(4):243-254.
[35]Tian P J,Li B L,Shan Y J,et al. extraction of peptidoglycan from L. paracasei subp. paracasei x12 and its preliminary mechanisms of inducing immunogenic cell death in HT-29 cells[J]. International Journal of Molecular Sciences,2015,16(8):20033-20049.
[36]Caggianiello,G,Kleerebezem M,Spano G. Exopolysaccharides produced by lactic acid bacteria:from health-promoting benefits to stress tolerance mechanisms[J]. Applied Microbiology and Biotechnology,2016,100(9):3877-3886.
[37]魏琴,付羽萍,阳刚,等. 柠檬酵素对雏鸡生长性能及免疫功能的影响[J]. 中国家禽,2018,40(3):23-26.
[38]张超,白璐,阳刚,等. 柠檬酵素对麻鸭免疫器官指数和抗氧化功能的影响[J]. 河南农业大学学报,2017,10(5):667-671.
[39]郭爽,张佐政,曲佳乐,等. 敖东酵素对小鼠体液免疫功能的影响[J]. 食品科技,2014,39(12):43-45.
[40]刘春花,吴彬彬,陈宏运,等. 植物发酵液(酵素)对小鼠免疫功能的影响[J]. 食品研究与开发,2016,37(18):173-178.
[41]刁玉林,刘祎,孟大利. 降血脂天然产物研究进展[J]. 沈阳药科大学学报,2009,26(12):1008-1012.
[42]杨少波,张其安,王娟. 降血糖天然食品资源及其降血糖机理研究进展[J]. 食品研究与开发,2012,33(4):211-215.
[43]Zhang Z P,Ma J,He Y Y,et al. Antioxidant and hypoglycemic effects of diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum[J]. Journal of Bioscience and Bioengineering,2018,125(6):682-687.
[44]Hossain M A,Lee S J,Park N H,et al. Enhancement of lipid metabolism and hepatic stability in fat-induced obese mice by fermented cucurbitamoschata extract[J]. Evidence-based Complementary and Alternative Medicine,2018,10. 1155/2018/3908453.
[45]丘裕.益生菌果蔬汁的研究进展[J].现代食品,2016(13):70-73
[46]熊涛. 益生菌发酵果蔬产品及其在食品工业中的应用[A]. 第十六届中国国际食品添加剂和配料展览会学术论文集[C]. 2012.
[47]郭俊花,许先猛,马欣,等. 利用苹果皮渣发酵制备天然酵素工艺优化及其对苹果品质的影响[J]. 江苏农业科学,2018,46(1):97-100.
[48]赵英,金琳. 新型玉米酵素专用肥对玉米生长发育的影响[J]. 黑龙江农业科学,2015,38(4):19-21.
[49]欧阳传德,顾丽霞. 大蒜酵素对大棚草莓2种常见病害的防治效果试验[J]. 安徽农学通报,2017,23(23):73-74.
[50]Park J H,Song T H,Kim I. Egg production,egg quality,and cecal microbial populations of layers fed diets supplemented with fermented phytogenic feed additive[J]. Turkish Journal of Veterinary and Animal Sciences,2016,40(5):660-666.
[51]Yeh R H,Hsieh C W,Chen K L. Screening lactic acid bacteria to manufacture two-stage fermented feed and pelleting to investigate the feeding effect on broilers[J]. Poultry Science,2018,97(1):236-246.
[52]黄建军. 微生物复合酵素在猪场生产中的应用试验[J]. 现代畜牧兽医,2014,43(2):29-32.
[53]Elshopakey G E,Risha E F,Abdalla O A,et al. Efficacy of dietary fermented vegetable product on immune response,up-regulation of immune-related genes and protection of kuruma shrimp(Marsupenaeus japonicus)against Vibrio parahaemolyticus[J]. Aquaculture,2018,497:431-439.
[54]Lee B J,Kim S S,Song J W,et al. Effects of dietary supplementation of citrus by-products fermented with a probiotic microbe on growth performance,innate immunity and disease resistance against Edwardsiella tarda in juvenile olive flounder,Paralichthys olivaceus(Temminck & Schlegel)[J]. Journal of Fish Diseases,2013,36(7):617-628.
[55]Katya K,Yun Y H,Yun H,et al. Effects of dietary fermented by-product of mushroom,Pleurotusostreatus,as an additive on growth,serological characteristics and nonspecific immune responses in juvenile Amur catfis,Silurus asotus[J]. Aquaculture Research,2016,47(5):1622-1630.
[2]尹曼,王一侠,魏颖,等.复合果蔬乳酸菌发酵产物分析及功能性评价[J].食品工业,2016,37(11):215-219.
[3]Kwaw E,Ma Y,Tchabo W,et al. Effect of lactobacillus strains on phenolic profile,color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J]. Food Chemistry,2018(250):148-154.
[4]Liu S,Laaksonen O,Kortesniemi M,et al.Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts(Torulaspora delbrueckii and Schizosaccharomyces pombe)and Saccharomyces cerevisiae in pure,sequential and mixed fermentations[J]. Food Chemistry,2018(266):262-274.
[5]Sun J H,Seung Y L,Young C K,et al. Effect of fermentation on the antioxidant activity in plant-based foods[J]. Food Chemistry,2014(160):346-356.
[6]Szwajgier D,Wa K A,Targo S Z,et al. The use of a novel ferulic acid esterase from Lactobacillus acidophilus K1 for the release of phenolic acids from brewer’s spent grain[J]. J I Brewing,2010,116(3):293-303.
[7]KwawE,MaY,Tchabo W,et al. Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice[J]. Food Measurement and Characterization,2017,11(3):1462-1473.
[8]Pianpumepong P,Anal A K,Doungchawee G,et al. Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric(Curcuma longa Linn.)beverages in rats[J]. Int J FoodSci Technol,2012,47(33):2380-2387.
[9]Kim S S,Park K J,An H J,et al. Phytochemical,antioxidant,and antibacterial activities of fermented Citrus unshiu byproduct[J].Food Science and Biotechnology,2017,26(2):461-466.
[10]Fessard A,Kapoor A,Patche J,et al. Lactic fermentation as an efficient tool to enhance the antioxidant activity of tropical fruit juices and teas[J]. Microorganisms,2017,5(2):1-20.
[11]卢冬梅,曾靖雅,潘进权,等.火龙果不同部位发酵后活性成分含量和抗氧化活性[J].食品工业科技,2018,39(10):149-153.
[12]Patten D A,Laws A P. Lactobacillus-produced exopolysaccharides and their potential health benefits:a review[J].Beneficial Microbes,2015,6(4):457-471.
[13]Dong A R,Van T H,Lo R,et al. A genetic diversity study of antifungal Lactobacillus plantarum isolates[J]. Food Control,2017,72:83-89.
[14]Saelim K,Jampaphaeng K,Maneerat S. Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean(Sa Taw Dong)and its use as a starter culture[J]. Journal of Functional Foods,2017,38:370-377.
[15]Alakomi H L,Skytta E,Saarela M,et al. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane[J]. Applied and Environmental Microbiology,2000,66(5):2001-2005.
[16]Li J L,Yang X H,Wang T F,et al. Studies on antibacterial mechanism of 10-HDA against Staphylococcus aureus[J].Journal of Chinese Institute of Food Science and Technology,2014,14(12):73-79.
[17]Yang J,Kim K T,Kim S S. Fermentation characteristics and anti-helicobacter pylori activity of aqueous broccoli fermented by Lactobacillus plantarum MG208[J]. Applied Biological Chemistry,2015,58(1):89-95.
[18]Hashemi S,Khaneghah A,Barba F,et al. Fermented sweet lemon juice(Citrus limetta)using Lactobacillus plantarum LS5:Chemical composition,antioxidant and antibacterial activities[J]. Functional Foods,2017,38:409-414.
[19]Kantachote D,Ratanaburee A,Hayisama W,et al. The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water[J]. Functional Foods,2017,32:401-408.
[20]苏能能,关倩倩,彭珍,等. 乳酸菌发酵对桑葚浆品质及抑菌性能的影响[J]. 食品与发酵工业,2018,10.13995/j. cnki. 11-1802/ts.017430.
[21]Muller M,Canfora E E,Blaak E E. gastrointestinal transit time,glucose homeostasis and metabolic health:modulation by dietary fibers[J]. Nutrients,2018,10(3):275.
[22]Ianiro G,Pecere S,Giorgio V,et al.Digestive enzyme supplementation in gastrointestinal diseases[J]. Current Drug Metabolism,2016,17(2):187-193.
[23]Pan L,Farouk M H,Qin G,et al.the influences of soybean agglutinin and functional oligosaccharides on the intestinal tract of monogastric animals[J]. International Journal of Molecular Sciences,2018,19(2):554.
[24]Vakil N. dietary fermentable oligosaccharides,disaccharides,monosaccharides,and polyols(fodmaps)and gastrointestinal disease[J]. Nutrition in Clinical Practice,2018,33(4):468-475.
[25]Lee H J,Lee H,Choi Y,et al.Effect of lactic acid bacteria-fermented mulberry leaf extract on the improvement of intestinal function in rats[J]. Korean Journal for Food Science of Animal Resources,2017,37(4):561-570.
[26]李桃花,梁蓉,唐俊瑜,等. 水果酵素对小鼠胃肠道消化功能的影响[J]. 生物技术世界,2016,10(3):10-11.
[27]蒋欣容. 单一及混合乳酸菌发酵果蔬乳饮料对小鼠润肠通便作用的影响[D]. 扬州:扬州大学,2017.
[28]Jung S,Lee S,Song Y S,et al. Effect of beverage containing fermented akebia quinata extracts on alcoholic hangover[J]. Preventive Nutrition and Food Science,2016,21(1):9-13.
[29]Prati D,Taioli E,Zanella A,et al. Updated definitions of healthy ranges for serum alanine aminotransferase levels[J].Ann Intern Med,2002,137:1-10.
[30]曲佳乐,赵金凤,皮子凤,等. 植物酵素解酒护肝保健功能研究[J]. 食品科技,2013,38(9):51-54.
[31]秦松,王君,高志鹏,等. 奇魅植物酵素对小鼠酒精性肝损伤保护作用的研究[J]. 重庆医学,2016,45(10):1323-1325.
[32]谷大为,陈志敏,周明,等. 果蔬发酵液对小鼠酒精性肝损伤的保护作用及氧化应激机制[J]. 营养学报,2015,37(4):366-371.
[33]熊大艳,刘万云. 药物解酒护肝机制的研究进展[J]. 宜春学院学报,2017,39(6):35-38.
[34]Wolf A J,Underhill D M. Peptidoglycan recognition by the innate immune system[J]. Nature Reviews Immunology,2018,18(4):243-254.
[35]Tian P J,Li B L,Shan Y J,et al. extraction of peptidoglycan from L. paracasei subp. paracasei x12 and its preliminary mechanisms of inducing immunogenic cell death in HT-29 cells[J]. International Journal of Molecular Sciences,2015,16(8):20033-20049.
[36]Caggianiello,G,Kleerebezem M,Spano G. Exopolysaccharides produced by lactic acid bacteria:from health-promoting benefits to stress tolerance mechanisms[J]. Applied Microbiology and Biotechnology,2016,100(9):3877-3886.
[37]魏琴,付羽萍,阳刚,等. 柠檬酵素对雏鸡生长性能及免疫功能的影响[J]. 中国家禽,2018,40(3):23-26.
[38]张超,白璐,阳刚,等. 柠檬酵素对麻鸭免疫器官指数和抗氧化功能的影响[J]. 河南农业大学学报,2017,10(5):667-671.
[39]郭爽,张佐政,曲佳乐,等. 敖东酵素对小鼠体液免疫功能的影响[J]. 食品科技,2014,39(12):43-45.
[40]刘春花,吴彬彬,陈宏运,等. 植物发酵液(酵素)对小鼠免疫功能的影响[J]. 食品研究与开发,2016,37(18):173-178.
[41]刁玉林,刘祎,孟大利. 降血脂天然产物研究进展[J]. 沈阳药科大学学报,2009,26(12):1008-1012.
[42]杨少波,张其安,王娟. 降血糖天然食品资源及其降血糖机理研究进展[J]. 食品研究与开发,2012,33(4):211-215.
[43]Zhang Z P,Ma J,He Y Y,et al. Antioxidant and hypoglycemic effects of diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum[J]. Journal of Bioscience and Bioengineering,2018,125(6):682-687.
[44]Hossain M A,Lee S J,Park N H,et al. Enhancement of lipid metabolism and hepatic stability in fat-induced obese mice by fermented cucurbitamoschata extract[J]. Evidence-based Complementary and Alternative Medicine,2018,10. 1155/2018/3908453.
[45]丘裕.益生菌果蔬汁的研究进展[J].现代食品,2016(13):70-73
[46]熊涛. 益生菌发酵果蔬产品及其在食品工业中的应用[A]. 第十六届中国国际食品添加剂和配料展览会学术论文集[C]. 2012.
[47]郭俊花,许先猛,马欣,等. 利用苹果皮渣发酵制备天然酵素工艺优化及其对苹果品质的影响[J]. 江苏农业科学,2018,46(1):97-100.
[48]赵英,金琳. 新型玉米酵素专用肥对玉米生长发育的影响[J]. 黑龙江农业科学,2015,38(4):19-21.
[49]欧阳传德,顾丽霞. 大蒜酵素对大棚草莓2种常见病害的防治效果试验[J]. 安徽农学通报,2017,23(23):73-74.
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[51]Yeh R H,Hsieh C W,Chen K L. Screening lactic acid bacteria to manufacture two-stage fermented feed and pelleting to investigate the feeding effect on broilers[J]. Poultry Science,2018,97(1):236-246.
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