期刊
GUT MICROBES
卷 12, 期 1, 页码 -出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/19490976.2020.1801944
关键词
Probiotic; lactic acid bacteria; oxidative stress; oxygen tolerance; antioxidant capacity; assessment method
资金
- Beijing Natural Science Foundation [6202004, 6202009]
- National Natural Science Foundation of China [31972576, 31972575]
- Special Program on Science and Technology Innovation Capacity Building of BAAFS [KJCX20180414]
Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant properties. LAB can help improve food quality and flavor and prevent numerous disorders caused by oxidation in the host. In this review, we discuss the oxidative stress tolerance, the antioxidant capacity related herewith, and the underlying mechanisms and signaling pathways in probiotic LAB. In addition, we discuss appropriate methods used to evaluate the antioxidant capacity of probiotic LAB. The aim of the present review is to provide an overview of the current state of the research associated with the oxidative stress tolerance and antioxidant capacity of LAB.
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