摘要
全谷物是膳食多酚的重要来源,其中丰富的多酚类化合物有助于控制血糖和胆固醇,对于预防糖尿病和心血管疾病具有重要作用。但其生物可及性受限于复杂的基质结构(如细胞壁结合态、共价结合态)及胃肠道环境中的低释放率。近年来,多组学技术为解析微生物发酵调控多酚转化的分子机制提供了新工具。利用发酵技术能够有效地将结合态的多酚转化为更易于人体吸收的游离态酚,从而提升多酚的生物可及性,其中多组学技术(宏基因组学、转录组学、代谢组学、宏蛋白组学)为解析多酚生物转化路径提供了新视角。该文综述了发酵全谷物中多酚成分的代谢转化过程,以及如何提高多酚的生物可及性,旨在为有益于人体健康的发酵谷物产品的开发和利用提供理论依据,进一步提高全谷物产品的营养价值和健康益处。
Whole grains are an important source of dietary polyphenols,which are rich in polyphenolic compounds that contribute to blood glucose and cholesterol control and are important for the prevention of diabetes and cardiovascular disease.However,their bioaccessibility is limited by complex matrix structures(e.g.,cell wall-bound state,covalently bound state)and low release rates in the gastrointestinal environment.In recent years,multi-omics techniques have provided new tools to resolve the molecular mechanisms of microbial fermentation regulating polyphenol transformation.Studies have shown that fermentation can effectively convert bound polyphenols into free phenols that are more readily absorbed by the human body,thus enhancing the bioaccessibility of polyphenols,in which multi-omics technologies(macrogenomics,transcriptomics,metabolomics,and macroproteomics)provide new perspectives for analysing the pathways of polyphenol biotransformation.This paper reviews the metabolic transformation process of polyphenol components in fermented whole grains and how to improve the bioaccessibility of polyphenols,with the aim of providing a theoretical basis for the development and utilisation of fermented grain products that are beneficial to human health,and to further enhance the nutritional value and health benefits of whole grain products.
作者
胡丹
李晋琛
王孝杰
黄谊
周一鸣
崔琳琳
李云龙
周小理
HU Dan;LI Jinchen;WANG Xiaojie;HUANG Yi;ZHOU Yiming;CUI Linlin;LI Yunlong;ZHOU Xiaoli(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;School of Hotel Management,Shanghai Business School,Shanghai 201418,China;Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 030031,China)
出处
《食品与发酵工业》
北大核心
2026年第5期383-392,402,共11页
Food and Fermentation Industries
基金
上海市科委“科技创新行动计划”地方院校能力建设项目(22010504000)
国家现代农业(燕麦荞麦)产业体系建设专项(CARS-07-E-2)。
关键词
全谷物
发酵
多酚
生物可及性
生物转化
多组学
whole grains
fermentation
polyphenols
bioaccessibility
biotransformation
multi-omics
