微藻和宏藻的益生菌和功能纤维:肠道微生物群调节,健康益处和食品应用
Nurdeniz Deniz1, Sümeyye Sarıtaş1, Mikhael Bechelany2
1Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye.
International journal of molecular sciences
|November 27, 2025
概括
藻类多糖体对肠道健康和功能性食品具有显著的益生菌潜力. 本综述详细介绍了它们的好处,应用,并解决了未来开发的安全问题.
科学领域:
- 海洋生物技术 海洋生物技术
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 藻类衍生的多糖类丰富多样性,并表现出前生物性质.
- 这些化合物越来越多地被用于功能性食品应用.
- 肠道微生物群调节是藻类多糖的关键兴趣领域.
研究的目的:
- 综合审查藻类多糖的前生物潜力和功能性食品应用.
- 为了比较硫酸和非硫酸藻类多糖在它们对肠道微生物群和健康的影响.
- 解决藻类多糖化物研究和开发的监管状况,安全性和新兴方向.
主要方法:
- 对藻类多糖的临床前和临床研究的文献综述.
- 对特定藻类多糖体 (富可伊丹,酸等) 之间的相互作用进行分析. 和肠道微生物群.
- 对藻类多糖的监管信息和安全数据的审查.
主要成果:
- 藻类多糖化物调节肠道微生物群,促进短链脂肪酸的产生,有利于消化,免疫和代谢健康.
- 对比显示了硫酸和非硫酸多糖之间的差异.
- 确定的局限性包括安全性,重金属积累,生物可用性和监管障碍.
结论:
- 藻类多糖具有作为功能纤维和益生菌的多功能潜力.
- 了解异质结构和安全的关键差距需要合理的评估框架.
- 未来的研究应该集中在下一代益生菌配方和生物技术进步上.
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