Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects
文献类型： 外文期刊
作者： Zang, Jianwei 1 ; Lin, Tao 2 ; Xu, Chang 3 ; Lin, Yihan 4 ; Ma, Kai 5 ; Zhang, Changliang 5 ; Rui, Xin 1 ; Gan, Dan 7 ; Li, Wei 1 ;
作者机构： 1.Sanya Inst Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210018, Peoples R China
2.Yunnan Acad Agr Sci, Qual Stand & Testing Technol Res Inst, Kunming, Peoples R China
3.Hunan Univ Tradit Chinese Med, Coll Integrated Chinese & Western Med, Changsha, Peoples R China
4.Tianjin Univ Tradit Chinese Med, Coll Tradit Chinese Med, Tianjin, Peoples R China
5.Jiangsu New Bio Biotechnol Co Ltd, Jiangyin, Peoples R China
6.Jiangsu Biodep Biotechnol Co Ltd, Jiangyin, Peoples R China
7.Guangdong Lab Lingnan Modern Agr, Heyuan Branch, Heyuan, Peoples R China
关键词： Lactic acid bacteria; metabolites; health benefits; gut microbiota; future research
期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.0； 五年影响因子：7.8 ）
ISSN： 8755-9129
年卷期： 2025 年
页码：
收录情况： SCI
摘要： Lactic acid bacteria (LAB) and their metabolites play a pivotal role in fermented foods, contributing not only to improved sensory attributes and extended shelf life but also to enhanced nutritional value and health benefits. This review systematically summarizes the main metabolites produced by LAB, including organic acids, bacteriocins, exopolysaccharides, vitamins, and bioactive peptides, and elucidates their diverse mechanisms in food quality enhancement and health promotion. Special emphasis is placed on the dynamic interplay between LAB metabolites and the gut microbiota, illustrating how they maintain microbial balance, inhibit pathogens, strengthen intestinal barrier function, and modulate immune responses, ultimately supporting host health. Furthermore, the review highlights emerging trends and challenges, proposing future research directions such as the discovery of novel functional metabolites, genetic engineering, and synthetic biology approaches to optimize LAB strains, the development of precision-designed LAB-fermented foods, and the deep exploration of metabolite-mediated interactions within the "LAB - gut microbiota - host" network. These insights provide a theoretical basis for advancing probiotic and functional food development strategies aimed at personalized health interventions.
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