乳酸菌发酵杂粮面包品质改善和降糖机理研究进展

安江; 刘敬科; 生庆海; 赵巍; 李朋亮; 贾艳菊; 张爱霞; 刘晶

doi:10.13386/j.issn1002-0306.2022050176

乳酸菌发酵杂粮面包品质改善和降糖机理研究进展

doi: 10.13386/j.issn1002-0306.2022050176

安江^{1, 2,},
刘敬科²,
生庆海¹,
赵巍²,
李朋亮²,
贾艳菊¹,
张爱霞^2, ,,
刘晶^1, ,

1.
河北经贸大学生物科学与工程学院，河北石家庄 050061
2.
河北省农林科学院生物技术与食品科学研究所，河北石家庄 050051

基金项目: 河北省农林科学院科技创新专项课题资助（2022KJCXZX-SSS-1）；现代农业产业技术体系建设专项资金资助（CARS-06-14.5-A29）；2021年度引进留学人员资助项目（C20210360）；河北省重点研发计划项目（21327112D）。

详细信息

作者简介:
安江（1998−），女，硕士研究生，研究方向：健康食品的研究与开发，E-mail：2108919621@qq.com

通讯作者:
张爱霞（1977−），女，博士，副研究员，研究方向：食品营养和食品加工，E-mail：zhangaixia1977@126.com

刘晶（1974−），女，博士，教授，研究方向：健康食品的研究与开发，E-mail：595857708@qq.com

中图分类号: TS213.2
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- 文章访问数: 140
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- 被引次数: 0
出版历程
- 收稿日期: 2022-05-17
- 网络出版日期: 2022-12-09
- 刊出日期: 2022-12-15

Research Progress on the Quality Improvement and Hypoglycemic Mechanism of Multi-grain Bread Fermented by Lactic Acid Bacteria

AN Jiang^{1, 2
,},
LIU Jingke²,
SHENG Qinghai¹,
ZHAO Wei²,
LI Pengliang²,
JIA Yanju¹,
ZHANG Aixia^{2
, ,},
LIU Jing^{1
, ,}

1.
College of Biological Science and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, China
2.
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China

摘要

摘要: 杂粮面包因其营养丰富，血糖生成指数较低受到人们的欢迎。由于杂粮的添加降低了面包的品质，通过乳酸菌发酵不仅使杂粮面包的品质得到提高，而且增强了杂粮面包的血糖调节功效。本文在阐述乳酸菌和酵母菌共生关系基础上，综述了乳酸菌发酵对杂粮面包的比容、感官品质、营养、风味和贮藏稳定性等品质的改善效果，通过分析乳酸菌代谢与杂粮中活性成分的互作关系，探讨乳酸菌发酵杂粮面包的降糖机理，包括调节肠道菌群，增强机体免疫；提高抗氧化能力，促进胰岛素分泌；抑制消化酶活性，影响糖代谢通路三方面。本研究的目的是为杂粮面包产业的快速发展和糖尿病患者食品的研发提供参考。
- 杂粮 /
- 乳酸菌 /
- 面包 /
- 品质 /
- 降糖机理
Abstract: Multi-grain bread is popular because of its rich nutrition and low glycemic index. The mouthfeel of bread is not ideal for the addition of multi-grains, lactic acid bacteria fermentation not only improved the quality of multi-grain bread, but also enhanced its blood glucose regulation effect. On the basis of the symbiotic relationship between lactic acid bacteria and yeasts, this paper reviews the improvement effect of lactic acid bacteria fermentation on the specific volume, sensory quality, nutrition, flavor and storage stability of multi-grain bread. By analyzing the interaction between the metabolism of lactic acid bacteria and the active components in cereals, the hypoglycemic mechanism of of lactic acid bacteria fermentation of multi-grain bread reducing blood sugar in cereals bread fermented by lactic acid bacteria is discussed, including three aspects: Regulating intestinal flora and enhancing immunity, improving antioxidant capacity and promoting insulin secretion, inhibiting digestive enzyme activity and affecting glucose metabolism pathways. This study aims to provide a reference for the rapid development of the multi-grain bread industry and the development of foods for diabetic patients.
- multi-grain /
- lactic acid bacteria /
- bread /
- quality /
- hypoglycemic mechanism

HTML全文

表 1 乳酸菌发酵酸面团制备技术

Table 1. Preparation technology of lactic acid bacteria fermented sourdough

接种方式	发酵方式	菌株类型	发酵条件	面团状态	使用方式	优点	缺点	参考文献
自然接种	自然、连续传代发酵	菌株类型不确定，来源于环境	室温发酵，温度20~ 30 ℃，时间6~24 h；	固态	直接使用	发酵时间短，面团制备方便	菌株不确定，存在安全隐患；产品品质不稳定	[22−23]
人工接种	非连续液态发酵	接种目标乳酸菌	适宜温度发酵，高于30 ℃；时间2~5 d	半流体	直接使用，额外添加酵母菌	菌株代谢产物清晰；生产效率高	发酵时间长	[23−24]
人工接种	非连续液态发酵	接种目标乳酸菌	适宜温度发酵	固态、粉状	直接使用，额外添加酵母菌	菌株代谢产物清晰；贮存、运输方便	发酵时间长，能源消耗大；干燥处理设备成本高	[23−25]
人工和自然接种	混菌、连续传代发酵	菌株类型不确定	适宜温度发酵	固态	直接使用	面团的糅韧性增强；风味物质增多	优势菌株代谢产物不清晰；发酵时间长	[26−27]

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表 2 乳酸菌发酵杂粮面包的降糖机理

Table 2. Hypoglycemic mechanism of multi-grain bread bread fermented by lactic acid bacteria

乳酸菌代谢产物	乳酸菌作用	杂粮活性成分	杂粮作用	降糖机理	文献来源
胞外多糖	淋巴细胞↑；促炎因子↓	大豆异黄酮	肠道通透性↑；促炎因子↓	肠道屏障功能和机体免疫↑	[56−58,62−65]
肽聚糖	短链脂肪酸↑；有害菌↓	燕麦β-葡聚糖、黄酮、膳食纤维	丙酸、乙酸和抗菌素↑；总短链脂肪酸↑	肠道菌群↑	[59−61,66]
肽聚糖、蛋白酶	自由基↓；抗氧化肽↑	多酚	自由基↓	抗氧化能力↑	[36,39,61,67−69]
有机酸	杂粮活性成分↑；胰岛β细胞↑	膳食纤维、皂苷类、燕麦肽	胰岛β细胞↑；胰岛素敏感性↑	胰岛素分泌↑	[70−74]
胞外多糖、有机酸	α-葡萄糖苷酶活性↓；抗性淀粉↑	花青素、抗性淀粉	α-葡萄糖苷酶和 α-淀粉酶活性↓	消化酶活性↓	[75−81]
α-半乳糖苷酶	D-手性肌醇↑	D-手性肌醇、多酚	糖异生途径↓；腺苷酸激活蛋白激酶和丝氨酸/苏氨酸激酶的磷酸化↑	影响糖代谢通路	[8,82−84]

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