A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods.
Food Chem
; 440: 137453, 2024 May 15.
Article
em En
| MEDLINE
| ID: mdl-38154284
ABSTRACT
Fermented plant-based foods that catering to consumers' diverse dietary preferences play an important role in promoting human health. Recent exploration of their nutritional value has sparked increasing interest in the structural and bioactive changes of polysaccharides during fermentation, the essential components of plant-based foods which have been extensively studied for their structures and functional properties. Based on the latest key findings, this review summarized the dominant fermented plant-based foods in the market, the involved microbes and plant polysaccharides, and the corresponding modification in polysaccharides structure. Further microbial utilization of these polysaccharides, influencing factors, and the potential contributions of altered structure to the functions of polysaccharides were collectively illustrated. Moreover, future research trend was proposed, focusing on the directional modification of polysaccharides and exploration of the mechanisms underlying structural changes and enhanced biological activity during fermentation.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Dieta
/
Alimentos Fermentados
Limite:
Humans
Idioma:
En
Revista:
Food Chem
/
Food chem
/
Food chemistry
Ano de publicação:
2024
Tipo de documento:
Article