Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

Foods

Han-Seung Shin¹  Spiros Paramithiotis²  Gitishree Das³  Jayanta Kumar Patra³ 

[1] Department of Food Science & Biotechnology, Dongguk University, Goyangsi 10326, Korea;Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;Research Institute of Integrative Life Sciences, Dongguk University, Goyangsi 10326, Korea;

关键词: vitamins;    GABA;    phenolic compounds;    organosulfur compounds;    bioactive peptides;    biogenic amines;   

DOI  :  10.3390/foods11050733

来源: DOAJ

【 摘 要 】

Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of intensive research over the last decade. The production of bioactive peptides, vitamins (especially of the B-complex), gamma-aminobutyric acid, as well as phenolic and organosulfur compounds during lactic acid fermentation of fruits and vegetables has attracted specific attention. On the other hand, the production of biogenic amines has also been intensively studied due to the adverse health effects caused by their consumption. The data that are currently available indicate that the production of these compounds is a strain-dependent characteristic that may also be affected by the raw materials used as well as the fermentation conditions. The aim of the present review paper is to collect all data referring to the production of the aforementioned compounds and to present and discuss them in a concise and comprehensive way.

【 授权许可】

Unknown