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乳酸菌在降低食品中有害物质方面的功能和作用机制:综述。

The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review.

机构信息

China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.

School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.

出版信息

Crit Rev Food Sci Nutr. 2022;62(21):5950-5963. doi: 10.1080/10408398.2021.1895059. Epub 2021 Mar 8.

DOI:10.1080/10408398.2021.1895059
PMID:33683156
Abstract

-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines, and acrylamide are widely distributed and some of the most toxic substances detected in foods. Hence, reduction of these substances has attracted worldwide attention. Lactic acid bacteria (LAB) inoculation has been found to be an effective way to reduce these toxic substances. In this paper, the reduction of toxic substances by LAB and its underlying mechanisms have been described through the review of recent studies. LAB aids this reduction via different mechanisms. First, it can directly decrease these harmful substances through adsorption or degradation. Peptidoglycans on the cell wall of LAB can bind to heterocyclic amines, acrylamide, and polycyclic aromatic hydrocarbons. Second, LAB can indirectly decrease the content of toxic substances by reducing their precursors. Third, antioxidant properties of LAB also contribute to the reduction in toxic substances. Finally, LAB can suppress the growth of amino acid decarboxylase-positive bacteria, thus reducing the accumulation of biogenic amines and -nitrosamines. Therefore, LAB can contribute to the decrease in toxic substances in food and improve food safety. Further research on increasing the reduction efficiency of LAB and deciphering the mechanisms at a molecular level needs to be carried out to obtain the complete picture.

摘要

亚硝胺、杂环胺、多环芳烃、生物胺和丙烯酰胺广泛分布,是食品中检测到的一些最有毒的物质。因此,减少这些物质已引起全球关注。已发现乳酸菌(LAB)接种是减少这些有毒物质的有效方法。本文通过对最近研究的综述,描述了 LAB 对这些有毒物质的减少及其潜在机制。LAB 通过不同的机制来帮助减少这些物质。首先,它可以通过吸附或降解直接减少这些有害物质。LAB 细胞壁上的肽聚糖可以与杂环胺、丙烯酰胺和多环芳烃结合。其次,LAB 可以通过减少其前体来间接降低有毒物质的含量。第三,LAB 的抗氧化特性也有助于减少有毒物质。最后,LAB 可以抑制氨基酸脱羧酶阳性菌的生长,从而减少生物胺和 -亚硝胺的积累。因此,LAB 可以有助于减少食品中的有毒物质,提高食品安全。需要进一步研究增加 LAB 的减少效率,并在分子水平上揭示其机制,以获得完整的图景。

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