In this study,a systematic review of the types,structural characteristics and their functional activities of poly-phenolic compounds in cereals was carried out,with a focus on the effect of microbial fermentation on t...In this study,a systematic review of the types,structural characteristics and their functional activities of poly-phenolic compounds in cereals was carried out,with a focus on the effect of microbial fermentation on their metabolic transformation.Cereal polyphenols mainly include phenolic acids,flavonoids and tannins,and these compounds exhibit significant bioactivities in antioxidant,anti-inflammatory and fat metabolism regulation.Studies have shown that 95%of polyphenols in cereals exist in the bound state and depend on enzymes such as esterases and glycosidases secreted by microorganisms for their dissociation and conversion.In particular,Lactococcus lactis has been shown to convert bound polyphenols into bioavailable forms(e.g.,dihydroferulic acid,flavonoid glycosides,and catechin monomers)through decarboxylation,reduction,and hydrolysis,which have significantly enhanced their bioactivity.For example,Lactobacillus johnsonii converted ferulic acid to 4-vinyl-guaiacol via a decarboxylation reaction,which enhanced antioxidant capacity,and Lacticaseibacillus casei con-verted salicylic acid to catechol via demethylation,which improved the flavour and enhanced antioxidant capacity.In addition,other lactic acid bacteria such as Lactobacillus acidophilus,Lacticaseibacillus rhamnosus,Lactobacillus brevis and Lactobacillus fermentum also transformed cereal polyphenols through various metabolic pathways.These transformation products are absorbed and utilised more efficiently in the body and can perform their physiological functions more effectively.This transformation process provides a solid theoretical basis for the development of cereal-based functional foods with high nutritional value,and needs to be combined with multidisciplinary cross-disciplinary research to promote its practical application in the future.展开更多
基金National Natural Science Foundation of China(32472305)Zhenjiang Science and Technology Plan Project Application(GJ2024011)+1 种基金Zhenjiang Innovation Capacity Construction Plan-Construction of Discipline Key Laboratories(SS2024005)the Priority Academic Pro-gram Development of Jiangsu Higher Education Institutions(PAPD).
文摘In this study,a systematic review of the types,structural characteristics and their functional activities of poly-phenolic compounds in cereals was carried out,with a focus on the effect of microbial fermentation on their metabolic transformation.Cereal polyphenols mainly include phenolic acids,flavonoids and tannins,and these compounds exhibit significant bioactivities in antioxidant,anti-inflammatory and fat metabolism regulation.Studies have shown that 95%of polyphenols in cereals exist in the bound state and depend on enzymes such as esterases and glycosidases secreted by microorganisms for their dissociation and conversion.In particular,Lactococcus lactis has been shown to convert bound polyphenols into bioavailable forms(e.g.,dihydroferulic acid,flavonoid glycosides,and catechin monomers)through decarboxylation,reduction,and hydrolysis,which have significantly enhanced their bioactivity.For example,Lactobacillus johnsonii converted ferulic acid to 4-vinyl-guaiacol via a decarboxylation reaction,which enhanced antioxidant capacity,and Lacticaseibacillus casei con-verted salicylic acid to catechol via demethylation,which improved the flavour and enhanced antioxidant capacity.In addition,other lactic acid bacteria such as Lactobacillus acidophilus,Lacticaseibacillus rhamnosus,Lactobacillus brevis and Lactobacillus fermentum also transformed cereal polyphenols through various metabolic pathways.These transformation products are absorbed and utilised more efficiently in the body and can perform their physiological functions more effectively.This transformation process provides a solid theoretical basis for the development of cereal-based functional foods with high nutritional value,and needs to be combined with multidisciplinary cross-disciplinary research to promote its practical application in the future.
