发酵食品及其代谢物在改善肠道微生物群功能和降低胃肠道炎症方面的潜力
Srichandan Padhi1, Puja Sarkar1, Dinabandhu Sahoo2
1Nutrition Biotechnlogy Division, National Agri-Food Biotechnology Institute, Mohali, India.
Journal of the science of food and agriculture
|February 1, 2024
概括
富含活微生物和代谢物的发酵食品可以积极影响肠道微生物群并减少炎症. 需要进一步的研究来探索各种发酵食品消费的全部健康益处.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 胃肠病学 胃肠病学
背景情况:
- 发酵食品含有活微生物和影响人类健康的生物活性代谢物.
- 肠道微生物群在个体福祉中起着至关重要的作用,并受到饮食的影响.
- 肠道微生物群不平衡的失生症与炎症性肠道疾病有关.
研究的目的:
- 审查当前关于肠道微生物群失调和炎症性肠道疾病之间的联系的知识.
- 讨论有关发酵食品消费如何调节肠道微生物群的证据.
- 探索发酵食品对肠道炎症和相关疾病的影响.
主要方法:
- 最近科学出版物的文献综述.
- 对调查发酵食品对肠道微生物群组成和活性影响的研究进行分析.
- 检查将肠道微生物群调节与炎症反应联系在一起的研究.
主要成果:
- 发酵食品可以引入有益的益生菌菌株和生物活性化合物.
- 消费发酵食品可能有助于恢复肠道微生物群的多样性和活性.
- 有证据表明发酵食品在调节肠道炎症方面起着作用.
结论:
- 发酵食品具有管理肠道健康和炎症状况的潜力.
- 需要进一步探索各种发酵食品及其特定作用.
- 了解这些相互作用可以导致新的肠道健康饮食策略.
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