发酵食品,它们的微生物群及其在促进人类健康方面的潜力
Vincenzo Valentino1, Raffaele Magliulo1,2, Dominic Farsi3
1Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.
Microbial biotechnology
|February 23, 2024
概括
传统的发酵食品提供潜在的健康益处和新的益生菌菌株. 需要进一步的研究来了解它们对肠道微生物群和整体健康结果的影响.
科学领域:
- 微生物学 微生物学
- 人类营养人类营养
- 食品科学 食品科学 食品科学
背景情况:
- 发酵食品 (FFs) 有着悠久的历史,在过去的150年里,一些生产方法得到了标准化.
- 关于当地/传统的FF中的微生物群落及其对健康的具体影响,存在知识差距.
- FFs被认为是益生菌,增强营养素和可持续食品选择的潜在来源.
研究的目的:
- 审查关于传统FF及其相关微生物组的当前知识.
- 概述发酵在提高FFs的营养特征中的作用.
- 探索定期的FF消费与有益健康的结果之间的联系.
主要方法:
- 对观察性研究和随机对照试验的文献综述.
- 对传统发酵食品中微生物群落的现有研究进行分析.
- 综合营养增强和健康影响的研究结果.
主要成果:
- 传统的FF有着多样化的微生物群落,有可能发现新的益生菌.
- 发酵显著提高了FFs中化合物的营养价值和生物可用性.
- 有证据表明,FF消费与肠道微生物组调节之间存在联系,尽管机制需要进一步阐明.
结论:
- 传统的发酵食品代表了营养和健康研究的有价值,未经探索的领域.
- 了解传统FF的微生物组对于充分利用它们的健康潜力至关重要.
- 需要进一步的研究来确认和详细说明与定期FF消费相关的健康益处.
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