Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review

Q3 Biochemistry, Genetics and Molecular Biology Biointerface Research in Applied Chemistry Pub Date : 2022-09-11 DOI:10.33263/briac134.338
{"title":"Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review","authors":"","doi":"10.33263/briac134.338","DOIUrl":null,"url":null,"abstract":"Maize is one of the very important cereals which contains major nutrients, carbohydrates, proteins, vitamins, minerals, and various other constituents like β-glucan, oligosaccharides, and resistant starch. Maize contains various bioactive components like phenolic acids, flavonoids, carotenoids, and phytosterols. These effectively prevent and cure diseases such as night blindness, age-related disorders, cardiovascular and neural disorders, and colon cancer. The fermentation of maize using Lactic Acid Bacteria to produce traditionally fermented foods is one of the ancient health-promoting formulae to achieve the health benefits of cereal ingredients and live beneficial bacteria. These microbes exert various probiotic effects on consumer health and are explored as a source of probiotic strains. The fermented maize-based foods are economical, have enhanced sensory and nutritional quality, reduce the risk of detrimental diseases, improve shelf life, and produce antimicrobial substances and health-stimulating compounds. This review emphasizes maize's nutritional and phytochemicals composition, diversity of important maize-based fermented foods and beverages, health benefits of consumption, and future perspectives and challenges.","PeriodicalId":9026,"journal":{"name":"Biointerface Research in Applied Chemistry","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biointerface Research in Applied Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33263/briac134.338","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Biochemistry, Genetics and Molecular Biology","Score":null,"Total":0}
引用次数: 2

Abstract

Maize is one of the very important cereals which contains major nutrients, carbohydrates, proteins, vitamins, minerals, and various other constituents like β-glucan, oligosaccharides, and resistant starch. Maize contains various bioactive components like phenolic acids, flavonoids, carotenoids, and phytosterols. These effectively prevent and cure diseases such as night blindness, age-related disorders, cardiovascular and neural disorders, and colon cancer. The fermentation of maize using Lactic Acid Bacteria to produce traditionally fermented foods is one of the ancient health-promoting formulae to achieve the health benefits of cereal ingredients and live beneficial bacteria. These microbes exert various probiotic effects on consumer health and are explored as a source of probiotic strains. The fermented maize-based foods are economical, have enhanced sensory and nutritional quality, reduce the risk of detrimental diseases, improve shelf life, and produce antimicrobial substances and health-stimulating compounds. This review emphasizes maize's nutritional and phytochemicals composition, diversity of important maize-based fermented foods and beverages, health benefits of consumption, and future perspectives and challenges.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
玉米发酵食品的生物活性成分及其对健康的益处
玉米是一种非常重要的谷物,它含有主要的营养物质,碳水化合物、蛋白质、维生素、矿物质和各种其他成分,如β-葡聚糖、低聚糖和抗性淀粉。玉米含有多种生物活性成分,如酚酸、类黄酮、类胡萝卜素和植物甾醇。这些药物有效地预防和治疗夜盲症、老年性疾病、心血管和神经疾病以及结肠癌等疾病。利用乳酸菌发酵玉米生产传统发酵食品,是实现谷物成分和活有益菌的保健功效的古老保健配方之一。这些微生物对消费者健康发挥各种益生菌作用,并作为益生菌菌株的来源进行了探索。以玉米为原料的发酵食品经济实惠,感官和营养质量得到提高,降低了有害疾病的风险,延长了保质期,并产生了抗菌物质和促进健康的化合物。本文综述了玉米的营养和植物化学成分、重要的玉米发酵食品和饮料的多样性、消费的健康益处以及未来的前景和挑战。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
CiteScore
4.80
自引率
0.00%
发文量
256
期刊介绍: Biointerface Research in Applied Chemistry is an international and interdisciplinary research journal that focuses on all aspects of nanoscience, bioscience and applied chemistry. Submissions are solicited in all topical areas, ranging from basic aspects of the science materials to practical applications of such materials. With 6 issues per year, the first one published on the 15th of February of 2011, Biointerface Research in Applied Chemistry is an open-access journal, making all research results freely available online. The aim is to publish original papers, short communications as well as review papers highlighting interdisciplinary research, the potential applications of the molecules and materials in the bio-field. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible.
期刊最新文献
Editorial. Thirteen Years of Free Publication: From the Optimistic Horizons to Failure and Discreditation Comparative Review of Different Adsorption Techniques Used in Heavy Metals Removal in Water Microstructure and Elastic Properties of Hydroxyapatite/Alumina Nanocomposites Prepared by Mechanical Alloying Technique for Biomedical Applications Investigation on Controlling Therapy of Bone Skeletal and Marrow Cancer: A Biophysical Chemistry and Molecular Dynamic Study of Bisphosphonates Interaction with Bone Structures The Theoretical Description for Amavadin-Ion Electrochemical Determination in Amanita muscaria Mushroom Pulp and Extract by Galvanostatic Conducting Polymer Doping
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1