利用乳杆菌衍生SCFA用于食品和健康:途径,基因和功能影响
Yousef Nami1, Milad Shaghaghi Ranjbar2, Mahmoudreza Modarres Aval1
1Department of Food Biotechnology, Tabriz Branch, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran.
Current research in microbial sciences
|November 13, 2025
概括
乳酸菌种可以产生短链脂肪酸 (SCFA),影响肠道健康和免疫力. 本综述探讨了它们对功能性食品和治疗药物的潜力,以及工程战略和挑战.
科学领域:
- 微生物学 微生物学
- 免疫学 免疫学 免疫学
- 食品科学 食品科学 食品科学
- 生物工程是生物工程.
背景情况:
- 短链脂肪酸 (SCFA) 是重要的微生物代谢物,调节宿主微生物群相互作用,免疫反应和肠道平衡.
- 乳酸菌种正在成为SCFA生产者,其健康和食品相关影响尚未得到充分研究.
- 乳酸,虽然不是SCFA,但与SCFA共享代谢作用,包括免疫调节.
研究的目的:
- 审查Lactobacillus.的物种和菌株特定的SCFA生产能力.
- 评估合成生物学和代谢工程方法,以提高Lactobacillus中的SCFA产量.
- 讨论SCFA产生乳酸菌的转化机会和挑战.
主要方法:
- 关于乳杆菌种类的SCFA生产的文献综述.
- 评估合成生物学工具 (基因电路,CRISPR编辑) 用于代谢工程.
- 对共同文化优化策略的分析.
- 评估疾病和功能性食品中的转化机会.
主要成果:
- 乳酸菌种表现出可变的SCFA生物合成能力,特别是对于乙酸盐.
- 合成生物学和代谢工程为增加SCFA生产提供了有希望的途径.
- 对于炎症性,代谢性和神经免疫性疾病以及功能性食物,存在显著的翻译潜力.
结论:
- 生产SCFA的乳杆菌菌株的合理设计对于下一代益生菌和生物治疗药物是可行的.
- 菌株变异性,传递方法和监管障碍需要进一步调查才能成功翻译.
- 综合微生物学,免疫学,食品科学和生物工程的跨学科方法至关重要.
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