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食品研究与开发:2019,40(7):194-202
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乳酸菌抗氧化活性研究进展
(大连工业大学食品学院,辽宁大连116034)
Antioxidant Activity of Lactic Acid Bacteria
(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China)
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投稿时间:2019-01-26    
中文摘要: 生物体内时刻进行着氧化还原反应,当活性氧水平升高,氧化还原平衡受到破坏。一些乳酸菌菌株已经被证明具有良好的抗氧化功能,也因此被广泛研究和应用。乳酸菌抗氧化活性是目前研究和应用的一个热点。该文回顾了国内外乳酸菌抗氧化活性研究的现状,包括乳酸菌抗氧化活性评价体系,乳酸菌抗氧化体系,目前研究中存在的问题。旨在为进一步深入研究乳酸菌抗氧化活性、建立全面系统的乳酸菌抗氧化活性评价体系提供思路。
Abstract:The body undergoes a redox reaction at all times,and when the level of active oxygen increases,the redox balance is destroyed.Some lactic acid bacteria strains have been proven to have good antioxidant functions and are therefore widely studied and applied.The antioxidant activity of lactic acid bacteria is a hot spot in current research and application.The paper reviewed the current status of research on antioxidant activity of lactic acid bacteria at home and abroad,including the evaluation system of lactic acid bacteria antioxidant activity,the antioxidant system of lactic acid bacteria,and the problems existing in the current research.Designed to further study the antioxidant activity of lactic acid bacteria and establish a comprehensive and systematic evaluation system for the antioxidant activity of lactic acid bacteria.
文章编号:201907033     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(31571813、31671828)
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