益生菌作为功能性食品成分,用于怀孕期间的高脂血症干预:应用,机制,影响和挑战
Yuxin Wang1,2, Jingjing Wang1,2, Xiaojiao Zheng3
1Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China. tumaolin012@163.com.
Food & function
|October 8, 2025
概括
益生菌提供了一种更安全,更具成本效益的方法来管理孕妇的高脂血症. 本综述探讨了它们的基于食物的机制,菌株特定的益处以及对孕产妇和胎儿健康的影响.
科学领域:
- 微生物学和营养科学 微生物学和营养科学
- 孕产妇和胎儿医学 孕产妇和胎儿医学
- 公共卫生 营养 公共卫生 营养
背景情况:
- 怀孕期间的高脂血症存在风险,目前的治疗方法有副作用.
- 益生菌是一种有希望的替代品,具有较少的不良影响和更好的成本效益.
- 现有的评论缺乏对益生菌作为这种情况的功能性食品成分的系统分析.
研究的目的:
- 系统地分析益生菌作为功能性食品成分,用于管理孕妇高脂血症.
- 在这种情况下,阐明益生菌的食物介导作用机制.
- 探索菌株特定的功能,协同效应和跨代影响.
主要方法:
- 文献综述,重点关注益生菌作用的食物介导机制.
- 在食品载体内对菌株特定功能进行分析.
- 研究与生物活性化合物的协同效应和跨代影响.
主要成果:
- 益生菌显示出通过食物介导途径减轻高脂血症的潜力.
- 确定了特定菌株的功能和与其他食品成分的协同效应.
- 探索对胎儿发育和母乳质量的跨代影响.
结论:
- 益生菌提供了一个可行的,以食物为基础的策略,用于管理妊娠期高脂血症.
- 需要进一步的研究和临床指导方针,以实现最佳应用.
- 这一审查为为孕妇开发益生菌功能性食品提供了基础.
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