Yang Yuling, Lin Hong, Fu Xiaoting
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, China.
Crit Rev Food Sci Nutr. 2024 Sep 3:1-16. doi: 10.1080/10408398.2024.2400233.
spp. seaweeds are delicious and nutritious red algae widely consumed for a long history. However, due to the non-digestibility of cell wall components by the human intestinal tract, the bioaccessibility of the intracellular bioactive compounds is low. The current industrial processing of spp. food by drying and roasting cannot break down the cell wall; however, studies indicate that fermentation of spp. by food-derived microorganisms is an efficient processing method to solve this problem. This paper reviews research on the fermentation of spp., including the manufacturing process, alterations in chemical composition, flavor properties, bioactivities, and mechanisms. Furthermore, the limitations and opportunities for developing spp. fermentation food are explored. Studies demonstrated that key metabolites of fermented spp. were degraded polysaccharides, released phenolic compounds and flavonoids, and formed amino acids, which possessed bioactivities such as antioxidant, anti-glycation, anti-diabetic, lipid metabolism regulation beneficial to human health. The increased bioactivities implied the promoted bioaccessibility of intracellular components. Notably, fermentation positively contributed to the safety of spp. food. In conclusion, benefits in nutrition, flavor, bioactivity, and safety suggest that fermentation technology has a promising future for application in spp. food industry.
某些种类的海藻是美味且营养丰富的红藻，长期以来被广泛食用。然而，由于人体肠道难以消化细胞壁成分，细胞内生物活性化合物的生物可及性较低。目前对某些种类海藻食品进行干燥和烘焙的工业加工方法无法分解细胞壁；不过，研究表明利用食品源微生物对某些种类海藻进行发酵是解决这一问题的有效加工方法。本文综述了关于某些种类海藻发酵的研究，包括制造工艺、化学成分变化、风味特性、生物活性及作用机制。此外，还探讨了开发某些种类海藻发酵食品的局限性和机遇。研究表明，发酵某些种类海藻的关键代谢产物是降解的多糖、释放的酚类化合物和黄酮类化合物，以及形成的氨基酸，这些物质具有抗氧化、抗糖化、抗糖尿病、调节脂质代谢等对人体健康有益的生物活性。生物活性的增强意味着细胞内成分的生物可及性得到提高。值得注意的是，发酵对某些种类海藻食品的安全性有积极贡献。总之，在营养、风味、生物活性和安全性方面的优势表明，发酵技术在某些种类海藻食品工业中的应用前景广阔。
