Gan Ren-You, Li Hua-Bin, Gunaratne Anil, Sui Zhong-Quan, Corke Harold
Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China.
School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong.
Compr Rev Food Sci Food Saf. 2017 May;16(3):489-531. doi: 10.1111/1541-4337.12257. Epub 2017 Mar 24.
There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentation can change bioactive components and produce new bioactivities. In order to highlight the importance of fermentation on bioactive components and bioactivities in edible seeds, this review, therefore, summarizes recent relevant studies and discusses fermentation procedures and influences of fermentation on their bioactive components and bioactivities. Overall, fermented edible seeds and their products contain enhanced bioactive components, especially γ-aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anti-cancer effects, and, therefore, can be recommended as an important part of the human diet, or they can be developed into functional foods to help in the prevention of certain chronic diseases.
发酵技术在食品生产中的应用历史悠久。可食用种子，如某些豆类和谷物，在人类饮食中至关重要，并具有诸多健康益处。各种微生物，如乳酸菌、霉菌和酵母菌，被视为一般认为安全（GRAS）的微生物，常用于发酵可食用种子及其制品。发酵可改变生物活性成分并产生新的生物活性。为了突出发酵对可食用种子中生物活性成分和生物活性的重要性，本综述总结了近期的相关研究，并讨论了发酵过程以及发酵对其生物活性成分和生物活性的影响。总体而言，发酵后的可食用种子及其制品含有增强的生物活性成分，尤其是γ-氨基丁酸和天然酚类物质，并且它们具有多种生物活性，如抗氧化和抗癌作用，因此可以推荐作为人类饮食的重要组成部分，或者可以开发成功能性食品以帮助预防某些慢性疾病。
