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作为新兴功能成分的食黑色素:与肠道微生物群的相互作用以及对肠道健康的营养调节的影响
Jialiang Chen1, Xiaoyi Gao2, Yue Hou2
1Department of Clinical Laboratory, Aerospace Center Hospital, Beijing, China.
在食品加工过程中形成的食黑色素可以像益生菌一样起作用,通过发酵产生有益的短链脂肪酸 (SCFA) 来促进肠道健康. 需要进一步的研究来证实它们对人类的健康益处.
科学领域:
- 食品化学 食品化学 食品化学
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 黑色素是加工食品中马拉德反应的复杂聚合物.
- 它们越来越多地被认为具有超越感官品质的潜在健康益处.
- 新出现的证据表明,前生物类活性和短链脂肪酸 (SCFA) 的产生.
研究的目的:
- 审查饮食中的黑色素素的胃肠道命运.
- 为了总结它们的微生物发酵和潜在的生物活性.
- 专注于黑色素和肠道微生物群之间的相互作用.
主要方法:
- 对有关黑色素素的现有研究的文献综述.
- 分析不同食物来源的结构多样性.
- 讨论体外和动物研究的发现.
主要成果:
- 黑色胺素抵抗消化,可以被肠道微生物发酵.
- 发酵产生SCFA,可能有利于肠道屏障功能和宿主代谢.
- 结构多样性影响它们的生物活性.
结论:
- 饮食中的黑色素素显示出作为益生菌类化合物对肠道健康的承诺.
- 临床验证有限,大多数数据来自体外和动物模型.
- 标准化的提取,表征和临床试验对于未来的个性化营养应用至关重要.
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