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微生物外聚糖对人类健康和食品系统的前生物和技术功能潜力
Md Abdur Razzak1, Hye Kim1, Md Ariful Haque1
1Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA.
Comprehensive reviews in food science and food safety
|January 31, 2026
概括
微生物外聚糖 (EPS) 是有前途的功能性食品成分. 本综述探讨了它们作为益生菌和技术功能添加剂的双重作用,影响肠道健康和食品技术.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 微生物外聚糖 (EPS) 是生物聚合物,具有作为功能性食品成分的巨大潜力.
- 区分一般的EPS和经过验证的功能成分 (如益生菌) 之间的区别至关重要.
- 国际益生菌和益生菌科学协会 (ISAPP) 根据选择性宿主微生物利用和健康益处定义了益生菌标准.
研究的目的:
- 审查微生物EPS作为益生菌和技术功能添加剂的双重功能.
- 阐明"EPS-微生物群-宿主轴"以及EPS在产生有益的短链脂肪酸 (SCFA) 中的作用.
- 探索EPS的技术功能性质,如乳化和质修饰,并讨论采用障碍.
主要方法:
- 文献综述分析了微生物外聚糖的特性和应用.
- 检查"EPS-微生物群-宿主轴"以及EPS对肠道生态的影响.
- 对影响EPS采用的技术功能性质和技术经济因素的分析.
主要成果:
- 特定的益生菌EPS选择性调节肠道生态,导致SCFA生产,有利于免疫调节和代谢平衡.
- 生物活性EPS可以直接产生独立于发酵的生物效应,与后生物药物不同.
- 环保纤维具有宝贵的技术功能性质,作为乳化剂,质修饰剂和可生物降解包装,可用于乳制品和面包制品.
结论:
- 微生物EPS作为多功能成分,对代谢疾病具有潜在的治疗益处,并在食品系统中具有重要的技术功能应用.
- 需要解决生产可扩展性的挑战,合成生物学为"设计者"多糖开发提供了潜力.
- 澄清微生物EPS的不同作用是将其整合为可持续的下一代食品成分的关键.
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