发酵食品和胃肠道健康:潜在的机制
Arghya Mukherjee1, Samuel Breselge1,2, Eirini Dimidi3
1Teagasc Food Research Centre, Moorepark, Cork, Ireland.
Nature reviews. Gastroenterology & hepatology
|December 11, 2023
概括
发酵食品 (FFs) 通过有益的微生物和化合物提供健康益处,特别是对于肠道健康. 研究澄清了发酵如何增强FFs,支持它们对人类福祉的积极影响.
科学领域:
- 食品科学和微生物学
- 人类健康与营养
背景情况:
- 发酵食品 (FFs) 是传统上保存的食品,具有感知到的健康益处,特别是对于胃肠道健康.
- 这些益处的科学验证需要了解其潜在的作用机制.
- 发酵过程可以改变食物成分,潜在地增强有益的化合物,减少有害的化合物.
研究的目的:
- 审查研究发酵食品及其成分促进健康机制的科学研究.
- 阐明如何发酵丰富有益的化合物 (例如,生物活性,外聚糖) 和减少有害物质 (例如,植物酸,真菌毒素,乳糖).
- 探索发酵相关微生物对肠道健康的影响.
主要方法:
- 在体外,外生和体内研究的审查.
- 在发酵过程中产生的或丰富的功能成分的分析.
- 检查发酵过程中可能有毒的化合物的去除.
- 评估活/死微生物及其成分对肠道的影响.
主要成果:
- 发酵使FFs富含有益的化合物,如生物活性和外聚糖.
- 发酵减少了有害化合物,如植物酸,真菌毒素和乳糖.
- 来自FF或其成分的活或死微生物可以为肠道带来健康益处.
结论:
- 发酵食品具有显著的促进健康的特性,特别是对于胃肠道健康.
- 了解发酵机制可以优化FFs以最大限度地提高健康益处.
- 对FFs微生物组成的进一步研究可以增强其功能潜力.
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