乳酸菌外多糖在食品中的应用现状、挑战和未来方向

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-11-01 DOI:10.1016/j.fm.2024.104678

Jianwei Zang , Bingxu Yan , Zebo Liu , Daobang Tang , Yuanzhi Liu , Jiguang Chen , Zhongping Yin

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引用次数: 0

摘要

在追求均衡膳食和更健康的过程中，全球向营养密集型食品的转变凸显了乳酸菌外多糖（LAB-EPS）在改善食品质量和健康方面的多重作用。本文对 LAB-EPS 进行了全面调查，重点介绍了它们的分类、生物合成途径以及在食品工业（从乳制品到烘焙食品和肉类）中的应用。它强调了 LAB-EPS 对食品质地和感官品质的影响。尽管前景广阔，但这些多糖在食品工业中的应用仍面临各种挑战。这些挑战包括 LAB 菌株间 EPS 产量的差异、结构与功能关系的复杂性以及对其健康益处的了解有限。为了解决这些问题，本综述确定并提出了未来的研究方向，以优化 LAB-EPS 的生产，阐明其健康益处机制，并扩大其应用范围。总之，本综述旨在通过开发更健康的食品选择和加深对 LAB-EPS 在促进人类健康方面的认识，推动食品工业的创新和进步。

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Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods

In the quest for a balanced diet and better health, the global shift towards nutrient-dense foods highlights the multiple roles of lactic acid bacteria exopolysaccharides (LAB-EPS) in improving food quality and health. This paper offers a comprehensive survey of LAB-EPS, focusing on their classification, biosynthesis pathways and application in the food industry, from dairy products to bakery products and meat. It highlights the impact of LAB-EPS on the texture and sensory qualities of food. Despite their promising prospects, these polysaccharides face various application challenges in the food industry. These include variability in EPS production among LAB strains, complexity in structure-function relationships, and limited understanding of their health benefits. In order to address these issues, the review identifies and suggests future research directions to optimize the production of LAB-EPS, elucidating their health benefit mechanisms, and expanding their application scope. In summary, this review aims to contribute to advance innovation and progress in the food industry by developing healthier food options and deepening the understanding of LAB-EPS in promoting human health.

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.