典型文献
Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation
文献摘要：
The inhibitory activity of lactic acid bacteria (LAB) toward advanced glycation end-products (AGEs) during vinegar fermentation was studied, and its relationships with the substrate consumption, antioxidant capacity, total phenolic content, total flavonoid compounds, α-glucosidase, and α-amylase activity inhibition were evaluated. The vinegar was made from rice powder flour by liquid-state fermentation (LSF). The selected LAB strains were separately co-cultivated with Saccharomyces cerevisiae and Acetobacter pasteurianus 1.41 in alcoholic and acetic acid fermentation, respectively. Among 3 strains, Lactobacillus fermentum showed the strongest inhibitory effect on the formation of total fluorescent AGEs and carboxymethyl lysine ( CML)/carboxyethyl lysine (CEL) in the fermentation process. The corresponding mechanisms included the acceleration of substrate consumption, improvement of antioxidant activities, and inhibition of α-glucosidase and α-amylase. In addition, the fluorescent AGEs and the CML/CEL were negatively correlated with the antioxidant activities, while the α-glucosidase and α-amylase activities were positively correlated with the total phenols and total flavonoids. Moreover, the variety of main flavor compounds increased, including esters, alcohols, phenols and acids. The results of the study support the potential use of screened LAB strains to inhibit the formation of fluorescent AGEs, CML and CEL on fermented products and in the food processing industry, without associated risks to consumers.
文献关键词：
中图分类号：
作者姓名：
Qin Li;Leibing Li;Hanjian Zhu;Fan Yang;Ke Xiao;Lin Zhang;Menglin Zhang;Yongsheng Peng;Chao Wang;Dongsheng Li;Qian Wu;Mengzhou Zhou
作者机构：
Key Laboratory of Fermentation Engineering(Ministry of Education),National"111"Center for Cellular Regulation and Molecular Pharmaceutics,Hubei Key Laboratory of Industrial Microbiology,Cooperative Innovation Center of Industry Fermentation(Ministry of Education&Hubei Province),Hubei University of Technology,Wuhan 430068,China;Wuhan Product Quality Supervision and Inspection Institute,Wuhan 430000,China
文献出处：
引用格式：
[1]Qin Li;Leibing Li;Hanjian Zhu;Fan Yang;Ke Xiao;Lin Zhang;Menglin Zhang;Yongsheng Peng;Chao Wang;Dongsheng Li;Qian Wu;Mengzhou Zhou-.Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation)[J].食品科学与人类健康（英文）,2022(05):1409-1418
A类：
B类：
Lactobacillus,fermentum,new,control,advanced,glycation,end,formation,during,vinegar,fermentation,inhibitory,activity,lactic,bacteria,LAB,toward,products,AGEs,was,studied,its,relationships,substrate,consumption,antioxidant,capacity,total,phenolic,content,compounds,glucosidase,amylase,inhibition,were,evaluated,made,from,rice,powder,flour,by,liquid,state,LSF,selected,strains,separately,cultivated,Saccharomyces,cerevisiae,Acetobacter,pasteurianus,alcoholic,acetic,respectively,Among,showed,strongest,effect,fluorescent,carboxymethyl,lysine,CML,carboxyethyl,CEL,corresponding,mechanisms,included,acceleration,improvement,activities,In,addition,negatively,correlated,while,positively,phenols,flavonoids,Moreover,variety,main,flavor,increased,including,esters,alcohols,acids,results,study,support,potential,use,screened,fermented,food,processing,industry,without,associated,risks,consumers
AB值：
0.548196
相似文献
机标中图分类号，由域田数据科技根据网络公开资料自动分析生成，仅供学习研究参考。
