YANG Jing-peng, FAN Zhi-yi, FAN Ming-tao, SONG Yun-bo, WANG Jing, WEI Xin-yuan. Research advance of Se- enriched lactic acid bacteria and relevant fermented foods[J]. Science and Technology of Food Industry, 2016, (11): 355-361. DOI: 10.13386/j.issn1002-0306.2016.11.065
Citation: YANG Jing-peng, FAN Zhi-yi, FAN Ming-tao, SONG Yun-bo, WANG Jing, WEI Xin-yuan. Research advance of Se- enriched lactic acid bacteria and relevant fermented foods[J]. Science and Technology of Food Industry, 2016, (11): 355-361. DOI: 10.13386/j.issn1002-0306.2016.11.065

Research advance of Se- enriched lactic acid bacteria and relevant fermented foods

  • Lactic acid bacteria are a class of probiotics widely used in food,medical and cosmetics industry.As an essential trace element for human,selenium( Se) plays a critical role in metabolism and immunoregulation.In recent decades,Se-enriched lactic acid bacteria attract extensive attention due to their outstanding antioxidant,anti-inflammatory,antitumor activities and the ability to transform inorganic selenium into organic form,which is beneficial to human absorption. However,further studies about metabolic pathways of Se by LAB are needed;meanwhile,it is necessary to test and evaluate the toxicities and side effects of Se-enriched probiotics and their fermented foods.In this paper,the oxidation state of selenium,the effects on the growth of LAB by selenium,the transformation of organic selenium by LAB,bioactivities of Se-enriched LAB and Se-enriched functional foods were summarized.
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