对乳酸细菌的关键生物活性分子的新视角:整合向查,关键基因探索和功能评估
Shi Hu1, Qi Wang2, Jinfeng Wu1
1Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People's Republic of China.
Critical reviews in food science and nutrition
|August 5, 2025
概括
乳酸细菌 (LAB) 产生有益的分子,如SCFA,EPS,GABA和细菌素. 这些化合物提供健康益处,包括改善肠道功能和预防疾病,突出了LAB.
科学领域:
- 微生物学和生物技术
- 食品科学与发酵 食品科学与发酵
- 人类健康与营养
背景情况:
- 乳酸细菌 (LAB) 在食品发酵中至关重要,并产生具有健康益处的生物活性分子.
- 了解LAB的生物活性分子是健康,工业和食品应用的关键.
- 之前的研究已经确定了各种LAB衍生化合物,但需要综合查,遗传学和功能的全面概述.
研究的目的:
- 为LAB.生产的关键生物活性分子提供新的视角.
- 整合先进的查,基因探索和LAB的功能评估.
- 突出LAB生物活性分子对健康的影响和未来优化策略.
主要方法:
- 使用高通量和生物信息学方法进行LAB菌株查.
- 使用基因组数据,探索了参与LAB代谢物生物合成的关键基因.
- 进行了体外和体内研究,以对LAB衍生的生物活性分子进行功能评估.
主要成果:
- 确定了关键的LAB生物活性分子,包括短链脂肪酸 (SCFA),外聚糖 (EPS),γ-aminobutyric acid (GABA) 和细菌素.
- 证明了多种生物活性特性,包括胃肠道功能,代谢性疾病预防,神经系统保护和抗癌作用.
- 证实了与改善胃肠道健康,代谢调节和免疫功能相关的促进健康的好处.
结论:
- LAB是生物活性分子的丰富来源,具有显著的促进健康的特性.
- 先进的查和基因组洞察力提高了对LAB的理解和利用.
- 代谢工程和生物技术的进步为优化LAB以提高生物活性分子生产提供了未来的潜力.
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