UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon et des Pays de Vaucluse, Sainte Clotilde, France.
UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon et des Pays de Vaucluse, Sainte Clotilde, France.
Food Res Int. 2018 Feb;104:86-99. doi: 10.1016/j.foodres.2017.09.031. Epub 2017 Sep 14.
Nutritional recommendations emphasize fruit and vegetable consumption. This is related to health-benefits associated with bioactive nutritive molecules (nutrients, vitamins, minerals, fibers, …) as well as non-nutritive phytochemicals (phenolic compounds, flavonoids, bioactive peptides, …) content of these types of foods. Fermented fruit or vegetable products are part of various diets worldwide. Lactic acid bacteria (LAB) fermentation is common among the various fermentation processes used. It produces changes in both profile and types of bioactive compounds. Molecules such as bioactive peptides, short chain fatty acids or polysaccharides are generated while sugar content or anti-nutritional compounds are decreased and phenolic compounds are converted to molecules with added biological value. These transformations, associated with prebiotic and/or probiotic potential supply as well as improvement of food components bioaccessibility and bioavailability, result in modifications of health-related properties. Lastly, interactions between ingested fermented food, intestinal microbiota and their correlations to metabolomics profiles and health represent an important perspective deserving to be further explored.
营养建议强调水果和蔬菜的消费。这与生物活性营养分子（营养素、维生素、矿物质、纤维等）以及这些类型食物中非营养性植物化学物质（酚类化合物、类黄酮、生物活性肽等）的含量有关。发酵水果或蔬菜产品是世界各地各种饮食的一部分。在用于各种发酵过程中，乳酸细菌（LAB）发酵很常见。它会同时改变生物活性化合物的种类和含量。在降低糖含量或抗营养化合物含量的同时，会产生生物活性肽、短链脂肪酸或多糖等分子，而酚类化合物则转化为具有附加生物学价值的分子。这些转化与益生元和/或益生菌的潜力供应以及改善食物成分的生物可及性和生物利用度有关，从而改变了与健康相关的特性。最后，摄入的发酵食品、肠道微生物群及其与代谢组学图谱和健康的相互作用代表了一个值得进一步探索的重要视角。
