发酵食品的特征:骨健康问题
Jyoti Prakash Tamang1, Fojan Agahi2, Birsen Yilmaz3
1Department of Microbiology, Sikkim University, Gangtok, Sikkim, India.
Frontiers in nutrition
|September 15, 2025
概括
发酵食品通过提高矿物质吸收和减少炎症的生物活性化合物提供潜在的骨健康益处. 需要进一步的人类研究来证实它们在预防骨质疏松症中的作用.
科学领域:
- 营养科学 营养科学
- 微生物学 微生物学
- 骨的新陈代谢 骨的新陈代谢
背景情况:
- 发酵食品含有丰富的生物活性化合物,如维生素K和维生素B,多和改性植物酸盐.
- 发酵增强了这些化合物的生物可用性,可能有利于骨健康.
研究的目的:
- 审查发酵食品及其成分支持骨健康的机制.
- 检查肠-骨轴在调解这些影响中的作用.
主要方法:
- 临床前,人口层面和临床研究的文献综述.
- 分析生物活性化合物及其对骨代谢的影响.
- 探索肠道微生物群与发酵食品的相互作用.
主要成果:
- 发酵食品成分可以改善矿物质吸收,减少炎症和氧化应激,并调节骨质细胞/骨质细胞活性.
- 通过肠骨轴产生的短链脂肪酸和免疫调节化合物显示出有前途.
- 临床前和人口数据表明存在积极关联,但临床证据有限.
结论:
- 发酵食品显示出支持骨健康和预防骨质疏松症的潜力.
- 需要进一步进行高质量的人体临床试验,以确定疗效和具体建议.
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