肠道微生物组的新视野:种子发芽
Sima Maleki1, Seyed Hadi Razavi1, Hariom Yadav2
1Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran.
Critical reviews in food science and nutrition
|January 16, 2024
概括
种子发芽增强生物活性化合物,积极影响肠道微生物群和人类健康. 这个过程通过增加益生菌,纤维和氨基酸来增强有益细菌,这些对健康的肠道生态系统至关重要.
科学领域:
- * 微生物学与营养科学
- *人类肠道微生物组研究
背景情况:
- *人类微生物群,一个复杂的微生物群体,显著影响健康.
- *饮食和食品加工是塑造肠道微生物组的组成和功能的关键因素.
- * 众所周知,全谷物和种子由于其耐药基质而对肠道微生物群产生积极影响.
研究的目的:
- *审查目前关于种子发芽如何影响生物活性化合物生产的研究.
- * 研究这些发芽的种子成分对肠道微生物群和人类健康的影响.
- * 了解种子发芽对微生物组的直接和间接影响.
主要方法:
- *关于种子发芽和肠道微生物群的科学研究的文献综述.
- * 对发芽期间生物活性化合物变化的研究分析.
- * 检查了将这些化合物与微生物活动和健康结果联系起来的研究.
主要成果:
- *种子发芽激活酶,增加营养素和生物活性化合物的生物可用性.
- *发芽显著提高了益生菌,纤维,化合物,氨基酸和GABA的水平.
- * 这些增强化合物促进有益的肠道细菌 (益生菌) 的生长和活性.
结论:
- *种子发芽是一种有前途的食品加工方法,可以增强促进健康的化合物.
- * 由此产生的生物活性成分积极调节肠道微生物群.
- *发芽种子为改善肠道健康和人类整体福祉提供了潜在的饮食策略.
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