施 雅¹，朱佳妮²，赵 博³，米 飞³，顾 然²

（1.重庆医科大学公共卫生学院，重庆 401331；

2.云南省第一人民医院（昆明理工大学附属医院）临床营养科，昆明 650032；

3.昆明医科大学公共卫生学院，昆明 650500）

摘要：心脏作为人体的主要器官，可促进血液循环，协助机体代谢废物。随着人口老龄化的加剧，心肌炎、脑卒中、缺血性心肌病等心脏疾病发病率、死亡率逐年升高，危害人体健康。近年来，关于发酵食品对心脏功能影响的相关研究增多，这些研究发现红酒多酚类化合物、黄酮类化合物等抗氧化生物活性物质具有防止心肌细胞受损的能力，呈现独特的健康效益。因此，本文通过对近3年的发酵食品在心脏功能领域的研究进行梳理总结，以期为深入开展发酵食品与机体健康新作用机制的研究，发掘常见发酵食品的“健康潜力”等提供参考。

关键词：发酵食品；生物活性物质；抗氧化；心脏功能；心肌细胞

中图分类号：TS201.4   文献标识码：A   文章编号：1674-506X（2024）03-0092-0007

Research Progress on the Effects of Bioactive Substances in Common Fermented Foods on Cardiac Function

SHI Ya¹, ZHU Jiani², ZHAO Bo³, MI Fei³, GU Ran²

（1.School of Public Health, Chongqing Medical University, Chongqing 401331, China;

2.Department of Clinical Nutrition, The First People’s Hospital of Yunnan Province（The Affiliated Hospital of Kunming University of Science and Technology）, Kunming 650032, China;

3.School of Public Health, Kunming Medical University, Kunming 650500, China）

Abstract：As the main organ of the human body, the heart can promote blood circulation and assist the body to metabolize wastes. With the aging of the population, the morbidity rate and mortality rate of heart diseases, such as myocarditis, stroke and ischemic cardiomyopathy are increasing year by year, endangering human health. In recent years, the number of studies related to the effect of fermented foods on cardiac function has increased. These studies have found that red wine polyphenols, flavonoids and other antioxidant bioactive substances can prevent the damage of cardiomyocytes, showing unique health benefits. Therefore, this paper summarized the research progress of fermented food in the field of cardiac function in the past three years, provides a reference for the research on the new mechanism of action between fermented foods and body health, and explores the“health potential”of common fermented foods.

Keywords：fermented food; bioactives; antioxidant; cardiac function; cardiomyocytes

doi：10.3969/j.issn.1674-506X.2024.03-015

收稿日期：2023-08-18

基金项目：云南省重大科技专项（202102AE090025）

作者简介：施雅（2001-），女，硕士研究生。研究方向：食品营养与卫生。

引用格式：施雅,朱佳妮,赵博,等.常见发酵食品中生物活性物质对心脏功能影响的研究进展[J].食品与发酵科技,2024,60(3):92-98.