Modulating of food glycemic response by lactic acid bacteria
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
There are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids, fatty acids, sugar alcohols, bioactive peptides, and exopolysaccharides by bacteria, yeast, and/or fungi during fermentation. The different species of lactic acid bacteria (LAB) are the most important option in fermented food production because they are considered food-grade, their products can be directly used in food, their usability of a cheap and wide range of substrate, and suitable for genetic modification. They can contribute to lowering the glycemic load of nutrition through their organic acid, alcohol, polysaccharides, and vitamin production. This study aimed to review the effects of lowering the glycemic responses of foods by LAB via metabolites produced and their contribution to human well-being in this way.
Açıklama
Anahtar Kelimeler
Diabetes, Lactic acid bacteria, Starch digestibility, Exopolysaccharides, Sugar alcohol, Glycemic index
Kaynak
Food Bioscience
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
47
Sayı
Künye
Mutlu, C., Candal-Uslu, C., Özhanlı, H., Arslan-Tontul, S., & Erbas, M. (2022). Modulating of food glycemic response by lactic acid bacteria. Food Bioscience, 47, 101685.
