Delaware State University, College of Agriculture, Science and Technology, Food Science & Biotechnology Program, Department of Human Ecology, Dover, DE, USA.
Department of Food and Nutritional Sciences, College of Agriculture, Environment and Nutrition Science, Tuskegee University, Tuskegee, AL, USA.
J Sci Food Agric. 2024 Feb;104(3):1223-1233. doi: 10.1002/jsfa.13001. Epub 2023 Oct 7.
Protein fermentation continues to gain popularity as a result of several factors, including the cost-effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet-related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno-functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health. In total, 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria.
Fermented protein ingredients and products show reduced ANF content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities, such as probiotic, prebiotic, angiotensin-converting enzyme inhibitory and antihypertensive properties. In addition, co-products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods.
Thus, fermentation is not only a method for food preservation, but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. © 2023 Society of Chemical Industry.
由于多种因素，蛋白质发酵技术继续受到青睐，包括该过程的成本效益，以及发酵蛋白消费与降低糖尿病和心血管疾病等与饮食相关疾病风险之间的正相关关系，以及其增强的营养和功能特性。然而，食品蛋白发酵的营养和健康益处，如提高营养生物利用度、降低抗营养因子（ANFs）和富集生物活性肽（BAPs），往往被忽视。本研究综述了近年来蛋白质发酵对营养和健康影响的研究进展。在 Scopus 和 Google Scholar 数据库中，共确定了 322 项符合条件的研究，其中根据纳入标准评估了 69 项研究。
发酵蛋白成分和产品的抗营养因子含量降低，消化率和生物利用度提高，抗氧化和其他生物活性增强，如益生菌、益生元、血管紧张素转换酶抑制和降血压特性。此外，蛋白质发酵中的副产物，如生物活性肽，具有并可提供额外的感官和风味特性，降解毒素，并减少食品中的过敏原。
因此，发酵不仅是一种食品保存方法，也是生产功能性食品产品的手段，可促进消费者健康和营养强化。 © 2023 英国化学学会。
