Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast
Coarse grain bread fermented with lactic acid bacteria and yeast is rich in functional components, such as dietary fiber and polysaccharide, which can help regulate blood sugar levels. This review explores the synergistic effects of lactic acid bacteria and yeast during the fermentation of coarse gr...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2024-11-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241129?st=article_issue |
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| author | YANG Huan LIU Jingke LI Pengliang LIU Jing ZHANG Aixia |
| author_facet | YANG Huan LIU Jingke LI Pengliang LIU Jing ZHANG Aixia |
| author_sort | YANG Huan |
| collection | DOAJ |
| description | Coarse grain bread fermented with lactic acid bacteria and yeast is rich in functional components, such as dietary fiber and polysaccharide, which can help regulate blood sugar levels. This review explores the synergistic effects of lactic acid bacteria and yeast during the fermentation of coarse grains and their role in enhancing the bread's hypoglycemic properties. Specifically, it examines three key mechanisms: promoting the release, generation and transformation of hypoglycemic active ingredients and inhibiting the activity of blood sugar-related enzymes, and looks forward to the future development direction. |
| format | Article |
| id | doaj-art-5403d6d219d54df69fc599cec0179982 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-5403d6d219d54df69fc599cec01799822025-08-20T02:04:52ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-11-01401121121810.13652/j.spjx.1003.5788.2024.805051003-5788（2024）11-0211-08Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeastYANG Huan0LIU Jingke1LI Pengliang2LIU Jing3ZHANG Aixia4College of Biological Science and Engineering, Hebei University of Economics and Trade, Shijiazhuang, Hebei050061, ChinaInstitute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry, Shijiazhuang, Hebei050051, ChinaInstitute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry, Shijiazhuang, Hebei050051, ChinaCollege of Biological Science and Engineering, Hebei University of Economics and Trade, Shijiazhuang, Hebei050061, ChinaInstitute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry, Shijiazhuang, Hebei050051, ChinaCoarse grain bread fermented with lactic acid bacteria and yeast is rich in functional components, such as dietary fiber and polysaccharide, which can help regulate blood sugar levels. This review explores the synergistic effects of lactic acid bacteria and yeast during the fermentation of coarse grains and their role in enhancing the bread's hypoglycemic properties. Specifically, it examines three key mechanisms: promoting the release, generation and transformation of hypoglycemic active ingredients and inhibiting the activity of blood sugar-related enzymes, and looks forward to the future development direction.http://www.ifoodmm.com/spyjx/article/abstract/20241129?st=article_issuelactic acid bacteriamixed grain breadplant lactobacillusfermentationsugar lowering and efficiency enhancing |
| spellingShingle | YANG Huan LIU Jingke LI Pengliang LIU Jing ZHANG Aixia Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast Shipin yu jixie lactic acid bacteria mixed grain bread plant lactobacillus fermentation sugar lowering and efficiency enhancing |
| title | Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast |
| title_full | Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast |
| title_fullStr | Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast |
| title_full_unstemmed | Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast |
| title_short | Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast |
| title_sort | research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast |
| topic | lactic acid bacteria mixed grain bread plant lactobacillus fermentation sugar lowering and efficiency enhancing |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20241129?st=article_issue |
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