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益生菌:具有降低高血压潜力的功能性食品成分
Zouquan Chen1,2, Wanjie Liang3, Jie Liang1,2
1State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, China.
Frontiers in cellular and infection microbiology
|July 19, 2023
概括
功能性食品中的益生菌提供了一种新的,无副作用的方法来管理高血压. 这些益生菌调节肠道菌群,通过各种机制减少高血压症状.
科学领域:
- 微生物学 微生物学
- 心血管健康 心血管健康
- 营养科学 营养科学
背景情况:
- 高血压是一个全球性的健康问题,受到年龄,饮食和压力等因素的影响.
- 传统的高血压治疗 (例如,通道阻断剂) 可能会引起副作用.
- 人们越来越认识到肠道菌群,特别是益生菌,对人类健康的作用.
研究的目的:
- 审查导致高血压的因素.
- 阐明益生菌减轻高血压的机制.
- 要总结含有益生菌的发酵功能食品,用于高血压管理.
主要方法:
- 关于高血压原因和风险因素的文献综述.
- 对高血压中益生菌机制的科学研究进行分析.
- 对使用益生菌菌株获得健康益处的功能性食品的调查.
主要成果:
- 益生菌通过四个关键机制降低高血压:调节氧化应激,产生短链脂肪酸,恢复内皮功能,减少炎症.
- 包含益生菌的功能性食品可以调节肠道微生物群的组成.
- 这种调制有助于调节高血压症状.
结论:
- 益生菌是一种有希望的,天然的高血压管理策略.
- 使用益生菌的功能性食品提供了一种新的,无副作用的治疗途径.
- 基于益生菌的功能性食品的进一步开发是必要的,以控制高血压.
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