Foti Paola, Caggia Cinzia, Romeo Flora Valeria
Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy.
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via Santa Sofia, 100, 95124 Catania, Italy.
Foods. 2025 Apr 21;14(8):1439. doi: 10.3390/foods14081439.
Consumers are increasingly interested in a healthy lifestyle, and choosing foods and ingredients with proven human health benefits has become a current trend. Recently, scientific evidence has proven that the use of microorganisms in different food matrices appears to play a key role in the production of bioactive molecules with biological effects on human health. In particular, selected microorganisms with specific traits can be exploited for the production of specific molecules with high nutraceutical value that can be used in the food industry. This review aims to explore the most recent studies that correlate the use of microorganisms to produce high-value molecules through fermentation and synthetic biology, confirming their strategic role in obtaining nutraceuticals for human consumption with health-promoting effects.
消费者对健康生活方式的兴趣日益浓厚，选择具有已证实对人体健康有益的食品和成分已成为当前的一种趋势。最近，科学证据表明，在不同食品基质中使用微生物似乎在产生对人体健康具有生物学效应的生物活性分子方面发挥着关键作用。特别是，具有特定特性的选定微生物可用于生产具有高营养价值的特定分子，这些分子可用于食品工业。本综述旨在探讨将微生物用于通过发酵和合成生物学生产高价值分子的最新研究，证实它们在获取具有促进健康作用的人类食用营养保健品方面的战略作用。
