摘要
乳酸菌及其相关制品具有降低介质以及血清中胆固醇的能力,已被体内及体外的大量实验所证实。就国内外关于乳酸菌在体内及体外降低胆固醇作用的研究进展进行了综述,在此基础上对其作用机理进行了探讨,并提出了目前研究中存在的一些问题,以期对乳酸菌资源的进一步开发和利用提供帮助。
Numerous evidences in vivo and vitro have showed that administration of lactic acid bacteria and relat- ed products were able to reduce medium and serum cholesterol. We reviewed the research progress in lactic acid bacteria which could reduce the cholesterol in vivo and vitro, and also discussed the mechanism of lactic acid bacteria in reducing cholesterol, proposed some issues existed in the current research, hoping this will be useful for the exploitation and utilization of lactic acid bacteria.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第2期163-167,共5页
Food and Fermentation Industries
关键词
乳酸菌
胆固醇
作用机理
lactic acid bacteria, cholesterol, mechanism
