Ayed Lamia, M'hir Sana, Nuzzolese Domenico, Di Cagno Raffaella, Filannino Pasquale
Laboratory of Microbial Ecology and Technology (LETMI), LR05ES08, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, Tunis 1080, Tunisia.
Department of Animal Biotechnology, Higher Institute of Biotechnology of Beja, University of Jendouba, BP 382, Beja 9000, Tunisia.
Foods. 2024 May 15;13(10):1538. doi: 10.3390/foods13101538.
This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidification, proteolytic and lipolytic features, and a variety of other biochemical activities. These activities include the production of antimicrobial compounds and the synthesis of exopolysaccharides that improve food safety and consumer sensory experience. LABs are also known for their antioxidant abilities, which help reduce oxidative reactions in foods and improve their functional properties. In addition, LABs' role as probiotics is known for their promising effects on gut health, immune system modulation, cholesterol control, and general wellbeing. Despite these advantages, several challenges hinder the effective production and use of probiotic LABs, such as maintaining strain viability during storage and transport as well as ensuring their efficacy in the gastrointestinal tract. Our review identifies these critical barriers and suggests avenues for future research.
本综述探讨了乳酸菌（LABs）在食品工业中的技术功能特性，重点关注其潜在的健康益处。我们讨论了与LAB技术功能性相关的当前研究结果，包括酸化、蛋白水解和脂肪水解特性，以及各种其他生化活性。这些活性包括抗菌化合物的产生和胞外多糖的合成，它们可提高食品安全和消费者的感官体验。LABs还以其抗氧化能力而闻名，这有助于减少食品中的氧化反应并改善其功能特性。此外，LABs作为益生菌的作用因其对肠道健康、免疫系统调节、胆固醇控制和总体健康状况的积极影响而闻名。尽管有这些优势，但仍有几个挑战阻碍了益生菌LABs的有效生产和使用，例如在储存和运输过程中保持菌株活力以及确保其在胃肠道中的功效。我们的综述确定了这些关键障碍，并提出了未来研究的方向。
