TY - JOUR
T1 - Effects of Fermented Edible Seeds and Their Products on Human Health
T2 - Bioactive Components and Bioactivities
AU - Gan, Ren You
AU - Li, Hua Bin
AU - Gunaratne, Anil
AU - Sui, Zhong Quan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2017 Institute of Food Technologists®
PY - 2017/5
Y1 - 2017/5
N2 - There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentation can change bioactive components and produce new bioactivities. In order to highlight the importance of fermentation on bioactive components and bioactivities in edible seeds, this review, therefore, summarizes recent relevant studies and discusses fermentation procedures and influences of fermentation on their bioactive components and bioactivities. Overall, fermented edible seeds and their products contain enhanced bioactive components, especially γ-aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anti-cancer effects, and, therefore, can be recommended as an important part of the human diet, or they can be developed into functional foods to help in the prevention of certain chronic diseases.
AB - There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentation can change bioactive components and produce new bioactivities. In order to highlight the importance of fermentation on bioactive components and bioactivities in edible seeds, this review, therefore, summarizes recent relevant studies and discusses fermentation procedures and influences of fermentation on their bioactive components and bioactivities. Overall, fermented edible seeds and their products contain enhanced bioactive components, especially γ-aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anti-cancer effects, and, therefore, can be recommended as an important part of the human diet, or they can be developed into functional foods to help in the prevention of certain chronic diseases.
KW - anti-cancer effect
KW - anti-hypertensive effect
KW - antioxidant effect
KW - beans
KW - bioactive peptides
KW - cereal grains
KW - fermentation
KW - natural phenolics
KW - vitamins
KW - γ-aminobutyric acid
UR - http://www.scopus.com/inward/record.url?scp=85016181064&partnerID=8YFLogxK
U2 - 10.1111/1541-4337.12257
DO - 10.1111/1541-4337.12257
M3 - 文献综述
AN - SCOPUS:85016181064
SN - 1541-4337
VL - 16
SP - 489
EP - 531
JO - Comprehensive Reviews in Food Science and Food Safety
JF - Comprehensive Reviews in Food Science and Food Safety
IS - 3
ER -
