Recent Advances in Glucosinolates Metabolism in Fermented Cruciferous Vegetables

被引：1

作者：

Zhao J. ^{[1
]}

Yu J. ^{[1
]}

Tan Z. ^{[1
]}

Yan X. ^{[2
]}

Zhou H. ^{[2
]}

Lei X. ^{[1
]}

Ming J. ^{[1
]}

机构：

[1] College of Food Science, Southwest University, Chongqing

[2] Chongqing Yubei Middle School, Chongqing

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 23期

关键词：

Cruciferous vegetables; Glucosinolates; Lactic acid bacteria; Metabolism;

D O I：

10.7506/spkx1002-6630-20210518-223

中图分类号：

学科分类号：

摘要：

Glucosinolates are a family of important secondary metabolites in cruciferous vegetables, which can be metabolized into bioactive compounds like isothiocyanate during vegetable fermentation with multiple health benefits such as antioxidant, anti-cancer, and regulating the intestinal microflora. Lactic acid bacteria (LAB) metabolize glucosinolates by promoting the release and degradation of glucosinolates from vegetables, depending on not only the species of LAB used but also the salt content, metal ions and pH of the fermentation system and preheating treatment of fresh vegetables. This article summarizes the recent progress in research on glucosinolate metabolism in fermented vegetables and the factors affecting it. We expect that this review can provide a theoretical direction for future research to increase the content of bioactive glucosinolate metabolites in fermented vegetables for improved health benefits. © 2021, China Food Publishing Company. All right reserved.

引用

页码：381 / 389

页数：8

共 76 条

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