基于益生菌及其代谢物的食源性致病微生物控制技术研究进展

食源性致病微生物不仅会引起食品腐败,造成经济损失,也给人类健康带来很大威胁,因此亟需开发高效、安全、不影响食品品质的食源性致病微生物控制技术。益生菌是近年微生物和食品科研领域研究热点,益生菌除具有调节和改善健康功能,其本身及代谢物对微生物较强的清除和抑制作用,使其可应用于对食源性致病微生物的控制。明悉益生菌及其代谢物类型、潜在的抑制微生物机制以及应用现状对相关控制技术的研发至关重要。分析了现有益生菌及其代谢物对食源性致病微生物的抑制机制,主要为破坏细胞结构、影响遗传物质复制、阻断能量代谢途径、干扰群体感应系统、控制生物被膜形成、竞争关键性营养物质等方面的单机制或多机制联合作用;同时基于目前益生菌及其代谢物在食品安全和品质控制中的应用研究实例,探讨了其在果蔬、肉类等食品中的应用方式、应用条件,对货架期的延长效果等;分析了益生菌及其代谢物在抗菌效能提高、活性包装、与其他食品品质控制技术联用等方面研究的发展趋势。研究结果旨在为基于益生菌及其代谢物的食品安全和品质控制技术的开发和应用提供借鉴和参考。     

益生菌对微生态系统的改善作用及其应用研究进展

人体微生态系统与宿主相互作用、相互影响,在维护机体健康方面发挥着重要作用。当饮食、环境或其他不利因素迫使微生态系统失去平衡时,机体抗感染能力降低,相关疾病也随之而来。益生菌即"有益的微生物",以乳杆菌和双歧杆菌为主,益生菌可以对微生态系统进行正向调节,在维护肠道健康、阴道生殖健康和口腔健康方面具有积极的作用。随着消费者对益生菌认知度的不断提高,益生菌相关的产品广泛流行,益生菌作为活菌型产品的稳定性备受关注。本文综述了益生菌在调节微生态系统、维护机体健康方面的具体作用机制和效果,概括了其在应用过程中面临的问题和相应的解决方案,加深对益生菌益生功能理解的同时,为益生菌的产业应用提供新的思路。     

益生菌对口腔健康的作用研究进展

口腔健康是影响我国居民生活质量的一个重要的公共健康问题。口腔中的致病菌的感染形成的牙菌斑是引起龋病、牙周病、口臭等口腔疾病的重要原因。益生菌的突出优势是能够通过在口腔中的定殖,和致病菌一起进入到牙菌斑内部,从而从根本上抑制致病菌的生长、调节宿主免疫。本文就近年来对益生菌在口腔健康领域的一些研究结论进行了总结。     

低聚半乳糖的功能特性及其在健康食品中的应用

食物最初是用来满足人类对营养、能量或者愉悦感的需求,但如今食品的概念已经发生了变化,食品不再只是单纯的为了解除饥饿和满足人体的营养需求,还用来预防营养相关疾病、提升机体和精神状态等.诸多的研究表明人体健康与宿主肠道微生物之间存在着微妙的平衡关系.因此以合适的方式控制和维护肠道微生物菌群平衡就变得格外重要.食品可以通过强化、添加或者提高某一特定成分生物活性的方式进行功能化.在功能性食品配料中,益生菌、益生元、可溶性膳食纤维、omega3不饱和脂肪酸、亚油酸、植物抗氧化物质、维生素、矿物质、蛋白质、多肽、氨基酸、磷脂等都是经常被使用的功能性成分.目前针对肠道健康的最主要和最重要的功能性食品配料为益生菌和益生元,具有调节人体微生态平衡的作用.     

益生菌在改善阿尔茨海默病中的研究进展

阿尔茨海默病（Alzheimer’s disease,AD）是目前世界上患者数量多、影响范围广的一种神经退行性疾病,其致病机理至今仍未完全解析。大量研究表明肠道菌群可通过肠-脑轴调节机体大脑的发育与健康。益生菌是一类对人体有益的、活的微生物,对维持肠道微生态平衡具有重要的意义。近年来,益生菌及其代谢产物或益生菌发酵食品在改善AD等神经退行性疾病方面受到了极大的关注。本文综述了近5 年来国内外利用单种、多种益生菌、益生菌发酵食品、益生菌与其他药物联合用于改善AD的研究进展,并阐述了相关作用机制和存在的问题,以期为益生菌用于预防和治疗AD提供新的思路。     

后生元制备技术及益生效应研究进展

2021年国际益生菌和益生元科学协会发表共识,将后生元定义为对宿主健康具有促进作用的无生命微生物和/或其成分的制剂。自此,关于后生元的研究进入热潮。相较于益生菌,后生元的益生特性不依赖于菌株活性,使其相较于活体微生物具有更高的稳定性和安全性,因此便于大规模生产及容易被消费者接受。作者概述了后生元制备技术,主要包括热加工技术（巴氏杀菌、高温灭菌、欧姆加热）及非热加工技术（脉冲电场、超声波、电离辐射）,并重点综述了后生元在维持肠道健康、预防肥胖、维护皮肤健康、治疗便秘、抗糖尿病、改善口腔健康等方面的益生作用,以期为未来后生元的工业生产及明确后生元益生效应机制提供参考。     

益生菌的作用机制及临床应用研究进展

益生菌是指对宿主人体有利而能够促进人类健康的微生物,主要通过调节肠道菌群、改善肠上皮细胞屏障功能、调节免疫应答等作用对机体产生有益的影响。益生菌被应用于多种临床疾病防治的研究,包括肠易激综合征、感染性腹泻、抗生素相关性腹泻、炎症性肠病等。本文阐述益生菌的作用机制及临床应用进展,旨在为进一步研究开发益生菌提供参考依据。     

食品中益生菌调节肠道屏障功能的研究进展

食品中益生菌作为一类重要的益生菌菌株,对人的健康具有重要调节作用。大量研究表明,食品中益生菌能通过多途径与宿主肠道屏障的生理功能和病理状态发生密切互作,成为影响肠黏膜完整性和肠道免疫平衡的关键因素。本文着重围绕食品中益生菌对肠道屏障结构和功能的影响及其潜在机制进行不同角度的综述,包括益生菌对肠腔环境稳态、肠上皮细胞免疫反应、黏膜联结蛋白表达及宿主微生物友好关系的作用机制。此外,食品中益生菌在治疗结肠炎等肠道疾病过程中的潜在应用,以及益生菌制剂的开发等方面也进行了探讨。     

低聚半乳糖的生理功能研究进展

低聚半乳糖作为一种益生元越来越受到人们的关注,在功能性食品方面应用越加广泛。低聚半乳糖能够在肠道内选择性增殖益生菌发酵生成短链脂肪酸,与肠道微生物协同参与生理功能机制调节,在保障肠道健康、免疫系统调节、抑制肿瘤细胞生成、改善人体矿物质吸收、改善心血管疾病等机制方面发挥重要的作用。本文从分子水平出发,全面剖析了低聚半乳糖及其代谢产物短链脂肪酸在维持肠道微生物平衡、抵抗肠道病毒感染、免疫机制调节、结直肠癌的抑制、脂质代谢的调节及血糖水平控制等功效方面的作用机理。为低聚半乳糖在功能性食品开发及健康保健领域的应用提供参考。     

益生菌缓解帕金森病相关症状的作用及机制研究进展

帕金森病(Parkinson’s disease,PD)是一种常见的脑部神经病变。近年来,越来越多的证据表明肠道菌群失调与PD的发生发展密切相关。由此提示,从肠道微生物角度出发,可能是治疗PD的新策略。益生菌是一类能够定植于宿主肠道并对机体健康发挥有益作用的活性微生物,对维持肠道微生态平衡具有重要的意义。研究表明,益生菌可通过肠-脑轴有效预防和改善PD,潜在的作用机制包括调节肠道微生态,减轻炎症反应和氧化应激损伤,促进神经营养因子的表达等。本文综述了肠道菌群在PD中的变化,肠道菌群在PD发病中的机制,益生菌对PD相关症状的改善作用及机制等,以期为益生菌预防和缓解PD提供理论基础。     

肠道菌群与食物过敏性疾病研究进展

食物过敏作为食品安全的热点问题在全球引起了广泛关注,食物过敏发病率的不断增加与肠道菌群结构和功能的变化密切相关。生活环境和膳食结构的改变、抗生素的使用等诸多因素都可引起肠道菌群失衡,而肠道菌群丰度和多样性的变化可导致肠道菌群与宿主免疫系统相互作用的变化,从而破坏口服耐受增加食物过敏的发病率。近年来随着肠道菌群-宿主相互作用等相关研究的不断深入,调整肠道菌群结构为过敏性疾病的防治提供了新的思路,因而益生菌在预防和治疗食物过敏中的作用开始备受关注。本文首先从细胞和分子水平总结了口服耐受和食物过敏的产生的相关机理,进一步综述了目前对于肠道菌群通过与宿主黏膜免疫系统相互作用调节食物过敏的相关机制研究,并探讨益生菌防治食物过敏的潜在机理,以期为益生菌在预防和治疗食物过敏中的应用提供理论依据。     

Bacterial survival and adhesion for formulating new oral probiotic foods

Abstract

Probiotics are defined as live microorganisms, which, when administered in adequate amounts, confer health benefits to the host. Traditionally, probiotic food research has heavily focused on the genera Bifidobacteria and Lactobacilli, along with their benefits for gut health. Recently with the identification of new probiotic strains specifically intended for oral health applications, the development of probiotic foods for oral health benefits has garnered interest, with a renewed focus on identifying new food formats for delivering probiotics. The development of novel oral probiotic foods is highly complex, as the composition of a food matrix dictates: (1) bacterial viability during production and shelf life and (2) how bacteria partition with components within a food matrix and subsequently adhere to oral cavity surfaces. At present, virtually no information is available on oral probiotic strains such as Streptococcus salivarius; specifically, how orally-derived strains survive under different food parameters. Furthermore, limited information exists on the partition behavior of probiotics with food components, governed by physico-chemical interactions and adhesion phenomena. This review aspires to examine this framework by providing a foundation with existing literature related to the common probiotic genera, in order to inform and drive future attempts of designing new oral probiotic food formats.     

食品中后生元的研发和应用研究进展

后生元概念将原本混乱的灭活益生菌概念进行了统一,引起了更广泛的关注。目前,可制备后生元的菌株仍以传统益生菌为主,但随着下一代益生菌研究的深入,符合后生元概念的菌株也不断更新。首先,介绍了后生元最主要的健康功效是改善肠道健康,包括缓解肠道炎症、改善肠道菌群、缓解便秘等。其次,阐释了后生元还能够作用于其他组织,发挥改善代谢异常、维护口腔健康等功能。功效因子的揭示是阐明后生元多样化功能的关键。传统认为功效组分主要是细菌结构组分,如胞外多糖、肽聚糖等,然而近年来的研究证实短链脂肪酸、胞内蛋白、氨基酸代谢物等也发挥了重要的作用,后生元也被认为是多种功效组分的集合体。这也意味着它能够同时激活多类别的细胞表面受体,引发协同效应或交叉反应,从而发挥更直接、更广泛的生物活性作用。最后阐述了,从产业化角度,后生元有安全性更高、储运更方便、作用更直接等独特的优势,在功能性膳食补充剂、食品品质改良剂、防腐剂等方面具有很好的应用前景。但是,在产业转化过程中也出现了一些问题和困难,主要集中在后生元功效循证并不充分,配套的安全评估方法、定性定量检测方法欠缺、法律法规缺乏支撑等方面。     

肠道菌群调控下的食物过敏机制研究进展

随着过敏人群数量的快速增加,食物过敏日益受到人们的关注。肠道微生物在机体免疫系统的形成和发展 中扮演着重要角色,越来越多的研究表明,抗生素的使用、膳食结构的改变等因素所引起的肠道菌群紊乱将会增加 人群患食物过敏的机率。本文将从细胞和分子水平综述目前对口服耐受的产生及因其缺失而引起食物过敏的相关机 理的研究,并在此基础上讨论肠道微生物调节食物过敏的潜在通路,最后概述有关益生菌缓解食物过敏的应用及机 制研究。通过了解肠道微生物与宿主黏膜系统的相互作用,可为预防及治疗食物过敏提供新的调控靶点和研究思 路,并为益生菌缓解食物过敏提供理论依据和改进方案,从而减少食物过敏的发生。     

Prevention of infections by probiotics

'Viable bacteria that exhibit beneficial effects for health based on improvement of balance of intestinal bacterial flora' was the most common definition of probiotics, but the diversity of their action mechanisms, including immune regulation, has been clarified, and probiotics have recently been broadly defined as 'live microorganisms which when administered in adequet amounts confer a health benefit on the host'. Coined words such as prebiotics, describing non-digestible food fiber components that contribute to host health by activating proliferation and function of beneficial intestinal bacteria, and synbiotics, describing a combination of probiotics and prebiotics have also been established as medical expressions. In this report, clinical studies of probiotics, prebiotics, and synbiotics on prevention of infection by various infectious diseases in humans are reviewed. The effects of and action mechanisms against sporadic intestinal infectious diseases that are difficult to investigate in humans (enterohemorrhagic Escherichia coli and Salmonellosis) in experimental animal models are also reviewed. Finally, points necessary for clarification of the role of probiotics in health care, and their functions in health care foods are discussed.     

Influence of functional food components on gut health

Intestinal epithelial cells (IECs) lining the gastrointestinal tract establish a barrier between external environments and the internal milieu. An intact intestinal barrier maintains gut health and overall good health of the body by preventing from tissue injury, pathogen infection and disease development. When the intestinal barrier function is compromised, bacterial translocation can occur. Our gut microbiota also plays a fundamentally important role in health, for example, by maintaining intestinal barrier integrity, metabolism and modulating the immune system, etc. Any disruption of gut microbiota composition (also termed dysbiosis) can lead to various pathological conditions. In short, intestinal barrier and gut microbiota are two crucial factors affecting gut health. The gastrointestinal tract is a complex environment exposed to many dietary components and commensal bacteria. Dietary components are increasingly recognized to play various beneficial roles beyond basic nutrition, resulting in the development of the functional food concepts. Various dietary modifiers, including the consumption of live bacteria (probiotics) and ingestible food constituents such as prebiotics, as well as polyphenols or synbiotics (combinations of probiotics and prebiotics) are the most well characterized dietary bioactive compounds and have been demonstrated to beneficially impact the gut health and the overall well-being of the host. In this review we depict the roles of intestinal epithelium and gut microbiota in mucosal defence responses and the influence of certain functional food components on the modulation of gut health, with a particular focus on probiotics, prebiotics and polyphenols.     

Understanding the oral processing of solid foods: Insights from food structure

Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.     

益生菌与肠道菌群、免疫调节的相互作用与机制研究进展

益生菌在改善宿主肠道微生态平衡、提高宿主健康水平和健康状态等方面发挥有益作用。其主要通过调理肠道微生物群、参与多种疾病的免疫调节,从而改善胃肠道生理机能来影响宿主健康。益生菌在预防和治疗胃肠道疾病等方面具有相当大的潜力,需要对其与肠道菌群、免疫调节的相互作用机制更深入的了解。本文对益生菌在肠道的分布与定植、益生菌对肠道菌群和肠道功能的调控作用以及益生菌与免疫调节的关系做了简单论述,以期为今后益生菌与肠道菌群互作研究以及益生菌的临床应用提供参考。     

Recent Advances in Research on Polyphenols: Effects on Microbiota,Metabolism, and Health

Polyphenols have attracted huge interest among researchers of various disciplines because of their numerous biological activities, such as antioxidative, antiinflammatory, antiapoptotic, cancer chemopreventive, anticarcinogenic, and antimicrobial properties, and their promising applications in many fields, mainly in the medical, cosmetics, dietary supplement and food industries. In this review, the latest scientific findings in the research on polyphenols interaction with the microbiome and mitochondria, their metabolism and health beneficial effects, their involvement in cognitive diseases and obesity development, as well as some innovations in their analysis, extraction methods, development of cosmetic formulations and functional food are summarized based on the papers presented at the 13th World Congress on Polyphenol Applications. Future implications of polyphenols in disease prevention and their strategic use as prophylactic measures are specifically addressed. Polyphenols may play a key role in our tomorrow´s food and nutrition to prevent many diseases.     

益生菌对神经系统疾病作用的研究进展

人体肠道内菌群数量巨大且种类丰富,参与机体的多项生理过程,研究显示肠道菌群能够通过肠道菌群-肠-脑轴来调节机体大脑的发育与行为。益生菌是一类对人体有益的活性微生物,可以通过调节人体肠道微生态平衡从而对人体产生有益作用。临床医学研究表明,益生菌对自闭症谱系障碍、阿尔茨海默病、帕金森病、抑郁症和多发性硬化等神经系统疾病具有良好的防治作用。本文总结了近几年来国内外关于益生菌对神经系统疾病作用机制的研究进展,以期为益生菌对此类疾病的干预治疗提供新思路。