[1] DIMIDIE, COX S R, ROSSI M, et al.Fermented foods:Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease[J].Nutrients, 2019, 11(8):1 806.
[2] REZAC S, KOK C R, HEERMANN M, et al.Fermented foods as a dietary source of live organisms[J].Frontiers in Microbiology, 2018, 9:1 785.
[3] TALLEI T E, FATIMAWALI, NIODE N J, et al.A Comprehensive review of the potential use of green tea polyphenols in the management of COVID-19[J].Evidence-Based Complementary and Alternative Medicine, 2021, 2021:7170736.
[4] VENKATAKRISHNAN K, CHIU H F, CHENG J C, et al.Comparative studies on the hypolipidemic, antioxidant and hepatoprotective activities of catechin-enriched green and oolong tea in a double-blind clinical trial[J].Food and Function, 2018, 9(2):1 205-1 213.
[5] WU Q, ZHOU J.The application of polyphenols in food preservation[J].Advances in Food and Nutrition Research, 2021, 98:35-99.
[6] SIVAMARUTHI B S, KESIKA P, PRASANTH M I, et al.A mini review on antidiabetic properties of fermented foods[J].Nutrients, 2018, 10(12):1 973.
[7] MAKI R, MATSUKAWA M, MATSUDUKA A, et al.Therapeutic effect of lyophilized, Kefir-fermented milk on constipation among persons with mental and physical disabilities[J].Japan Journal of Nursing Science, 2018, 15(3):218-225.
[8] VILLARREAL-SOTO S A, BEAUFORT S, BOUAJILA J, et al.Understanding kombucha tea fermentation:A review[J].Journal of Food Science, 2018, 83(3):580-588.
[9] GAGGÌA F, BAFFONI L, GALIANO M, et al.Kombucha beverage from green, black and rooibos teas:A comparative study looking at microbiology, chemistry and antioxidant activity[J].Nutrients, 2018, 11(1):1.
[10] CAO Z H, GREEN-JOHNSON J M, BUCKLEY N D, et al.Bioactivity of soy-based fermented foods:A review[J].Biotechnology Advances, 2019, 37(1):223-238.
[11] MANO F, IKEDA K, SATO T, et al.Reduction in gastroesophageal reflux disease symptoms is associated with miso soup intake in a population-based cross-sectional study:The nagahama study[J].Journal of Nutritional Science and Vitaminology, 2018, 64(5):367-373.
[12] PARLINDUNGAN E, LUGLI G A, VENTURA M, et al.Lactic acid bacteria diversity and characterization of probiotic candidates in fermented meats[J].Foods(Basel,Switzerland), 2021, 10(7):1 519.
[13] SHA S P, SURYAVANSHI M V, TAMANG J P.Mycobiome diversity in traditionally prepared starters for alcoholic beverages in india by high-throughput sequencing method[J].Frontiers in Microbiology, 2019, 10:348.
[14] DIMOPOULOU M, DOLS-LAFARGUE M.Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages:For better or for worse?[J].Foods(Basel,Switzerland), 2021, 10(9):2 204.
[15] 陈露, 尹礼国, 朱文优, 等.泡菜中生物胺污染及控制方法研究进展[J].食品与发酵工业, 2022, 48(11):303-309;323.
CHEN L, YIN L G, ZHU W Y, et al, Review on the contamination of biogenic amines and its control methods in pickle[J].Food and Fermentation Industries, 2022, 48(11):303-309;323.
[16] LINARES D M, GÓMEZ C, RENES E, et al.Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods[J].Frontiers in Microbiology, 2017, 8:846-856.
[17] ŞANLIER N, GÖKCEN B B, SEZGIN A C.Health benefits of fermented foods[J].Critical Reviews in Food Science and Nutrition, 2019, 59(3):506-527.
[18] GILLE D, SCHMID A, WALTHER B, et al.Fermented food and non-communicable chronic diseases:A Review[J].Nutrients, 2018, 10(4):448.
[19] BAG S, MONDAL A, MAJUMDER A, et al.Tea and its phytochemicals:Hidden health benefits & modulation of signaling cascade by phytochemicals[J].Food Chemistry, 2022, 371:131098.
[20] WANG S Z, ZENG T, ZHAO S, et al.Multifunctional health-promoting effects of oolong tea and its products[J].Food Science and Human Wellness, 2022, 11(3):512-523.
[21] HE H F, WEI K, YIN J F, et al.Insight into tea flavonoids:Composition and chemistry[J].Food Reviews International, 2021, 37(8):812-823.
[22] TANG G Y, MENG X, GAN R Y, et al.Health functions and related molecular mechanisms of tea components:An update review[J].International Journal of Molecular Sciences, 2019, 20(24):6 196.
[23] ZHANG Z H.Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols[J].Trends in Food Science and Technology, 2021, 116:492-500.
[24] PAGET C, TROTTEIN F.Mechanisms of bacterial superinfection post-influenza:A role for unconventional T cells[J].Frontiers in Immunology, 2019, 10:336-346.
[25] NAKAYAMA M, SHIMATANI K, OZAWA T, et al.Mechanism for the antibacterial action of epigallocatechin gallate (EGCG) on Bacillus subtilis[J].Bioscience, Biotechnology, and Biochemistry, 2015, 79(5):845-854.
[26] LEE P.Effects of epigallocatechin gallate against Enterococcus faecalis biofilm and virulence[J].Archives of Oral Biology, 2015, 60(3):393-399.
[27] PRADHAN P, NGUYEN M L.Herpes simplex virus virucidal activity of MST-312 and epigallocatechin gallate[J].Virus Research, 2018, 249:93-98.
[28] RAEKIANSYAH M, BUERANO C C, LUZ M A D, et al.Inhibitory effect of the green tea molecule EGCG against dengue virus infection[J].Archives of Virology, 2018, 163(6):1 649-1 655.
[29] BEN LAGHA A, GRENIER D.Black tea theaflavins attenuate Porphyromonas gingivalis virulence properties, modulate gingival keratinocyte tight junction integrity and exert anti-inflammatory activity[J].Journal of Periodontal Research, 2017, 52(3):458-470.
[30] LIU L X, WU X Q, ZHANG B C, et al.Protective effects of tea polyphenols on exhaustive exercise-induced fatigue, inflammation and tissue damage[J].Food and Nutrition Research, 2017, 61(1):1333390.
[31] LAKSHMI S P, REDDY A T, KODIDHELA L D, et al.The tea catechin epigallocatechin gallate inhibits NF-κB-mediated transcriptional activation by covalent modification[J].Archives of Biochemistry and Biophysics, 2020, 695:108620.
[32] MENG J M, CAO S Y, WEI X L, et al.Effects and mechanisms of tea for the prevention and management of diabetes mellitus and diabetic complications:An updated review[J].Antioxidants(Basel,Switzerland), 2019, 8(6):170.
[33] MA Q H, CHEN D D,SUN H P, et al.Regular Chinese green tea consumption is protective for diabetic retinopathy:A clinic-based case-control study[J].Journal of Diabetes Research, 2015, 2015:231570.
[34] MAITI S, NAZMEEN A, MEDDA N, et al.Flavonoids green tea against oxidant stress and inflammation with related human diseases[J].Clinical Nutrition Experimental, 2019, 24:1-14.
[35] IMRAN A, BUTT M S, ARSHAD M S, et al.Exploring the potential of black tea based flavonoids against hyperlipidemia related disorders[J].Lipids in Health and Disease, 2018, 17(1):57.
[36] RAJHA H N, PAULE A, ARAGONÈS G, et al.Recent advances in research on polyphenols:Effects on microbiota, metabolism, and health[J].Molecular Nutrition and Food Research, 2022, 66(1):2100670.
[37] MANACH C, SCALBERT A, MORAND C, et al.Polyphenols:Food sources and bioavailability[J].The American Journal of Clinical Nutrition,2004,79(5):727-747.
[38] LI Y Y, GAO X, LOU Y J.Interactions of tea polyphenols with intestinal microbiota and their implication for cellular signal conditioning mechanism[J].Journal of Food Biochemistry,2019, 43(8):e12953.
[39] BOZKURT H.Utilization of natural antioxidants:Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage[J].Meat Science, 2006, 73(3):442-450.
[40] SIRIPATRAWAN U, NOIPHA S.Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages[J].Food Hydrocolloids, 2012, 27(1):102-108.
[41] PERUMALLA A V S, HETTIARACHCHY N S.Green tea and grape seed extracts — Potential applications in food safety and quality[J].Food Research International, 2011, 44(4):827-839.
[42] ZHAO L, ZHOU T, YAN F F, et al.Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix[J].Food Chemistry, 2019, 296:94-99.
[43] ZHU Q, ZHANG S, WANG M F, et al.Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models[J].Food and Function, 2016, 7(2):1 057-1 066.
[44] CAI L Y, LIU S C, SUN L J, et al.Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage:Biogenic amines formation and quality determination[J].Frontiers in Microbiology, 2015, 16(6):981-989.
[45] MEDIZA ROMERO M L, VON STASZEWSKI M, MARTÍNEZ M J.The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt[J].British Food Journal, 2021, 123(7):2 380-2 397.
[46] CUTRIM C S, CORTEZ M A S.A review on polyphenols:Classification, beneficial effects and their application in dairy products[J].International Journal of Dairy Technology, 2018, 71(3):564-578.
[47] RASHIDINEJAD A, BIRCH E J, SUN-WATERHOUSE D, et al.Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese[J].Food Chemistry, 2014, 156:176-183.
[48] TENG J, HU X Q, TAO N P, et al.Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food[J].Frontiers of Agricultural Science and Engineering, 2018, 5(3):321-329.
[49] TENG J, HU X Q, TAO N P, et al.Structure-guided unravelling:Phenolic hydroxyls contribute to reduction of acrylamide using multiplex quantitative structure-activity relationship modelling[J].Food Chemistry, 2016, 199:492-501.
[50] MILDNER-SZKUDLARZ S, SINGER A, SZWENGIEL A, et al.Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system[J].Food Chemistry, 2017, 231:175-184.