多生物活性代谢物及其抗生物膜和神经保护潜力
Filomena Nazzaro1, Francesca Coppola1,2, Florinda Fratianni1
1Institute of Food Science, CNR, Via Roma 64, 83100 Avellino, Italy.
Foods (Basel, Switzerland)
|November 27, 2025
概括
肠道微生物将植物多转化为有益的化合物. 这些代谢物影响肠-大脑轴功能,为食品科学和生物技术的进步提供了潜力.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 神经科学是一个神经科学.
背景情况:
- 在植物食品中发现的多,具有抗氧化和抗炎性质.
- 肠道微生物群将多改造成生物活性代谢物,有利于宿主健康.
- 这些代谢物通过肠-大脑轴影响宿主-微生物相互作用和神经生理功能.
研究的目的:
- 审查肠道微生物组对多的转化.
- 要突出微生物代谢,抗生物膜活性和多代谢产物的神经保护作用.
- 要强调理解这些代谢物的潜在影响在食品科学和生物技术.
主要方法:
- 关于聚醇微生物转换的文献综述.
- 对多代谢产物生物活性研究的分析.
- 综合关于肠-大脑轴和多代谢的当前知识.
主要成果:
- 肠道微生物群以不同的速度显著转化食中的多.
- 聚醇代谢产物表现出对病原体的抗生物膜特性.
- 这些代谢物通过调节肠-大脑轴信号传递来显示神经保护潜力.
结论:
- 聚醇的微生物转化产生了对宿主健康至关重要的生物活性代谢物.
- 对多代谢物性质的进一步研究可以推动食品科学和生物技术的创新.
- 针对多代谢是一种有前途的健康和疾病管理策略.
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