益生菌:类型,选择性和肠道微生物的利用
Yalçın Mert Yalçıntaş1, Matthew J Bolino2, Hatice Duman1
1Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Canakkale, Turkey.
International journal of food sciences and nutrition
|November 12, 2025
概括
益生菌如人乳寡糖和多类滋养有益的肠道细菌,改善消化,免疫力和新陈代谢. 这篇评论探讨了各种益生菌及其健康益处.
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:
- 益生菌是选择性地利用的饮食成分,有利于宿主的肠道微生物群.
- 它们支持Bifidobacterium和Lactobacillus等有益细菌,增加短链脂肪酸的产生.
- 益生菌加强肠道屏障,平衡免疫力,改善代谢标志物,调节胃肠功能.
研究的目的:
- 审查各种益生菌化合物和类似益生菌的调节剂.
- 讨论它们的作用机制和实际影响.
- 涵盖了胰岛素类型的果糖,银酸,西酸,阿拉比诺西兰酸,异酸,乳糖,人乳酸,N和O链接的甘氨酸和食中的多.
主要方法:
- 关于益生菌的科学研究的文献综述.
- 对不同类型的益生菌的作用机制的分析.
- 综合有关健康益处和实际应用的信息.
主要成果:
- 益生菌增强有益细菌,从而改善肠道健康和功能.
- 特定的益生菌,如母乳寡糖和多,在肠道生态和发育中起着至关重要的作用.
- 饮食中的多醇可以通过转化为结肠中的活性代谢物,作为前生物类调节剂.
结论:
- 广泛的饮食成分,包括益生菌和多,调节肠道微生物群.
- 这些调节器为健康提供了显著的好处,影响了消化,免疫,新陈代谢,甚至是认知功能.
- 了解这些机制是利用益生菌改善健康结果的关键.
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