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首页> 外文期刊>Australian Journal of Dairy Technology >Microbial production of bioactives: from fermented functional foods to probiotic mechanisms.
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Microbial production of bioactives: from fermented functional foods to probiotic mechanisms.

机译：微生物产生的生物活性物质：从发酵功能食品到益生菌机制。

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摘要

Lactic acid bacteria (LAB) have been shown to produce a range of bioactive metabolites possessing numerous therapeutic properties which may well be responsible for the probiotic properties observed for many of these strains. Such microbially-produced compounds interact with 'intelligent communication' systems in the human body including those of the cardiovascular, immune, endocrine and neuronal systems and may play a major role in maintaining host health. This review focuses solely on three categories of microbially-produced bioactive compound: the bioactive peptides produced during milk fermentation; the fatty acid, conjugated linoleic acid (CLA); and the non-protein amino acid, gamma amino butyric acid (GABA). The ability to augment the concentration of any of these compounds through the addition of the compound itself, the producing bacteria, and/or the necessary substrate in fermented dairy products should provide an attractive means of increasing the functional properties of fermented food products.
机译：乳酸菌（LAB）已被证明可产生一系列具有多种治疗特性的生物活性代谢物，这很可能是其中许多菌株所观察到的益生菌特性的原因。这种微生物产生的化合物与人体中的“智能通讯”系统相互作用，包括心血管，免疫，内分泌和神经元系统，并在维持宿主健康中起主要作用。本文仅着眼于微生物产生的三类生物活性化合物：牛奶发酵过程中产生的生物活性肽;脂肪酸，共轭亚油酸（CLA）;非蛋白质氨基酸γ氨基丁酸（GABA）。通过添加化合物本身，产生的细菌和/或发酵乳制品中必要的底物来增加任何这些化合物的浓度的能力应提供增加发酵食品的功能特性的有吸引力的手段。

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