作为功能系统的发酵食品:影响肠道健康和系统性结果的微生物群落和代谢物
Inmyoung Park1, Mohamed Mannaa2,3
1School of Food and Culinary Arts, Youngsan University, Busan 48015, Republic of Korea.
Foods (Basel, Switzerland)
|July 12, 2025
概括
发酵食品引入有益的微生物和代谢物,增强肠道健康和多样性. 这篇评论强调了它们在免疫,代谢和认知功能中的作用,并建议个性化的营养策略.
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:
- 发酵食品是复杂的生态系统,提供活微生物和代谢产物.
- 这些成分显著影响肠道微生物组的组成和功能.
- 了解这些相互作用对于人类健康至关重要.
研究的目的:
- 审查微生物群落和发酵食品中的代谢物如何调节肠道微生物群.
- 探索这些调节对人类健康的影响.
- 突出发酵食品在个性化营养中的潜力.
主要方法:
- 审查现有的临床和临床前研究.
- 发酵诱导的生化变化的分析.
- 从微生物生态学,代谢学和临床证据中整合数据.
主要成果:
- 发酵提高了营养的可用性,并产生了生物活性化合物,如短链脂肪酸和细菌素.
- 发酵食品的消费暂时增加了肠道微生物的多样性,弹性和屏障功能.
- 证据支持其在免疫调节,代谢平衡,认知功能和炎症缓解方面的作用.
结论:
- 发酵食品作为微生物组调节的战略性饮食干预.
- 个体反应各不相同,这表明有个性化营养的潜力.
- 进一步研究整合omics技术可以优化健康益处.
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