蛋白质,蛋白质化物和可以与益生菌合作抑制病原体吗?
Yinxiao Zhang1, Chi Zhang1, Jingyi Wang1
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
Critical reviews in food science and nutrition
|November 30, 2023
概括
蛋白质衍生物增强益生菌细菌的作用.
科学领域:
- 微生物学 微生物学
- 免疫学 免疫学 免疫学
- 营养科学 营养科学
背景情况:
- 益生菌抑制病原体,特别是蛋白质衍生物.
- 受到蛋白质衍生物影响的益生菌抑制机制尚不清楚.
研究的目的:
- 总结蛋白质衍生物对益生菌和病原体的影响.
- 讨论益生菌和蛋白质衍生物在病原体抑制中的潜在协同机制.
主要方法:
- 文献综述和现有研究的综合.
- 分析各种蛋白质来源对益生菌活性的影响.
主要成果:
- 蛋白质衍生物促进益生菌生长和抗菌物质分泌.
- 蛋白质衍生物增强益生菌的附着性,调节肠道免疫力.
- 观察到蛋白质衍生物对病原体的潜在负面影响.
结论:
- 蛋白质衍生物在增强益生菌对病原体的疗效方面表现有前途.
- 需要进一步的研究来阐明协同作用机制并验证发现.
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