植物多糖的体外发酵特征和益生菌活性:一篇综述
Yong Lai1, Yu Wang1, Chang Liu1
1Institute of Traditional Chinese Medicine of Sichuan Academy of Chinese Medicine Sciences, Chengdu, Sichuan, China.
Frontiers in nutrition
|December 3, 2025
概括
植物性多糖 (HPs) 通过调节肠道微生物群,显示出益生菌的益处. 本综述整合了体外发酵研究中的结构-微生物-功能数据,以指导新功能产品的开发.
科学领域:
- 微生物学 微生物学
- 药理学 药理学是指药理学的学科.
- 营养科学 营养科学
背景情况:
- 植物性多糖 (HP) 具有显著的益生菌,抗氧化剂和免疫调节性质.
- 肠道微生物群对人类健康至关重要,它影响着各种生理过程.
- 试管发酵技术有效地模拟肠道环境,以研究微生物相互作用.
研究的目的:
- 审查在体外发酵过程中HP的结构变化.
- 阐明微生物代谢机制和HPs的益生菌活性.
- 整合HPs的"结构-微生物-功能"关系.
主要方法:
- 审查过去5年的高影响力研究.
- 对体外发酵研究的分析,包括模拟的消化和发酵模型.
- 整合关于HP结构,微生物代谢和功能结果的数据.
主要成果:
- 试管发酵改变HP结构,影响其代谢途径.
- HPs的微生物代谢产生有益的益生菌效应.
- "结构-微生物-功能"关系是理解HP活动的关键.
结论:
- 试管发酵研究为利用传统草药提供了理论基础.
- 研究结果为开发基于HP的新型功能产品提供了洞察力.
- 未来的研究应该将动态发酵模型与临床试验相结合,用于转化应用.
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