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后生元是指对宿主起有益作用的灭活菌或菌体成分。相对于益生菌来说,后生元既具有益生菌调节肠道健康的益生功能,同时又有良好的安全性、且成本相对低廉,是一种可替代益生菌安全有效的潜在肠道调节佐剂。本文对后生元的组成成分、对人体健康的益生作用及其在肠道健康方面的应用研究现状进行了阐述,对后生元改善儿童轮状病毒肠炎、炎症性肠病、肠应激综合征、结直肠癌以及新型冠状病毒肺炎患者的肠道健康等相关研究进行了归纳总结,以期为其通过肠-肺轴,肠-脑轴等多器官轴的生物活性作用在预防相关疾病方面的实际应用提供参考。 相似文献
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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。 相似文献
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近年来各国肠道疾病的患病率不断攀升,已严重影响人们的生活质量。许多研究证实益生菌对肠道疾病的预防和治疗有促进作用,然而,某些益生菌的安全性问题仍存在争议。研究发现后生元(即益生菌的组分和/或代谢产物)具有保护上皮屏障、抗肿瘤、免疫调节等功能,可以改善健康状况和预防肠道疾病,并且与益生菌相比,后生元具有清晰的化学结构和安全剂量参数等优势,可以作为益生菌替代物成为预防疾病的新方向。基于此,本文结合近几年国内外的最新研究成果,综述后生元在疾病预防中的益生作用以及在预防炎症性肠病,肠易激综合征,结、直肠癌肠道疾病中的生物学作用及相关机制,这对研究后生元在疾病预防中的应用具有重要意义。 相似文献
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近年来,具有健康作用的灭活菌体、菌体成分或代谢产物引起国内外研究者的关注,并相继提出后生元(Postbiotics)的术语定义。本文以2022年中国食品科学技术学会益生菌分会提出的后生元定义为依据,采用文献计量方法统计分析中国知网(CNKI)、PubMed、Web of Science(WoS)数据库中关于后生元的研究文献,基于WoS数据库分析国家分布和研究热点。结果显示,在PubMed 和WoS数据库中,近3年的发文量超过近20年(2000-2018年)的发文总量,在2021年发文量达到最大值,分别有223篇和248篇,后生元的研究热度不断上升。日本是后生元研究文献数量最多的国家。CNKI数据库中关于后生元的发文量呈波动线性增长,年均增长率为21.76%。本文从体外、动物和临床研究等方面综述后生元的健康作用,分析表明后生元促进肠道健康和调节免疫方面的研究居多。国内外研究表明采用不同微生物灭活工艺制备的后生元,其成分组成和健康作用具有差异性。本文对比分析不同灭活方式的后生元的功效成分、健康作用机制等,为不同菌种/菌株制备后生元提供一定的参考。 相似文献
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近期国内外研究证实了益生菌分泌的胞外蛋白具有增强粘膜屏障、调节免疫、维持肠道稳态的功能,在一定程度上可以改善、缓解和治疗肠道疾病。益生菌分泌的胞外蛋白对肠粘膜免疫作用及对机体健康的影响的相关阐述已成为人们关注的热点,为探究益生菌对肠粘膜屏障及粘膜免疫信号通路的功能表现的分子基础,本文首先概括肠粘膜系统及其免疫机制和益生菌分泌胞外蛋白的作用,然后重点介绍国内外对分泌胞外蛋白的益生菌的相关研究进展,并指出胞外蛋白将在一定程度上打通肠粘膜免疫信号通路途径,发挥治疗肠道疾病的作用,从而达到维护肠道健康的目的,也为解决肠道健康问题提供了一条可行的途径。 相似文献
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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。 相似文献
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后生元是指给宿主带来健康益处的无生命的微生物或其成分的制剂,是微生态制剂领域的新兴概念。后生元具有平衡肠道菌群、增强肠道上皮屏障功能、增强免疫调节和促进新陈代谢等多种功效,并且具有稳定性高、安全性高以及易储存等优点,使其在食品、保健品、化妆品、饲料等领域应用前景广阔。目前对后生元的研究和开发应用尚处于起步阶段,在阐明活性成分及剂量、明确作用机制及靶点,以及制定相应的法规与标准等方面仍需进行更深入的探索。该文从后生元的功能特性、制备方法、鉴定方法、市场应用等方面进行阐述,为后生元的研究及开发应用提供参考。 相似文献
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后生元指益生菌在发酵过程中产生的对健康有益的生物活性化合物(包括益生菌代谢物、细胞组分,或它们的混合物),如短链脂肪酸(short chain fatty acids, SCFA)、色胺、肽、磷壁酸、肽聚糖、多糖、有机酸和脂质等。通过重点对后生元的产生途径、生产菌、生物活性、潜在作用机制以及其在食品中的应用前景概述表明,与益生菌相比,后生元具有化学结构清晰、安全剂量高、保质期长等优点;后生元具有抗炎、抑菌、免疫调节、抗氧化、抗肥胖、抗高血压、降血脂、保肝、促进伤口愈合等生物活性,在开发新型健康功能食品方面具有广阔前景,但其生理作用确切的机制尚未完全阐明。 相似文献
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Celso F. Balthazar Jonas F. Guimarães Nathália M. Coutinho Tatiana C. Pimentel C. Senaka Ranadheera Antonella Santillo Marzia Albenzio Adriano G. Cruz Anderson S. Sant'Ana 《Comprehensive Reviews in Food Science and Food Safety》2022,21(3):2560-2586
This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco-2 cells, increase angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α-amylase, and α-glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment. 相似文献
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Chung Hyuk-Jin Lee Hwanhui Kim Myeongsun Lee Ji Won Saeed Maham Lee Hayera Jung Seung-Hee Shim Jae-Jung Lee Jung-Lyoul Heo Keon Choi Hyung-Kyoon 《Food science and biotechnology》2022,31(10):1325-1334
Food Science and Biotechnology - Beyond probiotics, the interest in the application of postbiotics to various fields has been growing. We aimed to develop a novel postbiotic complex (PC) with... 相似文献
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BackgroundIt has been recognized that a number of mechanisms mediating the health benefits of beneficial bacterial cells do require viability. However, new terms such as paraprobiotic or postbiotic have emerged to denote that non-viable microbial cells, microbial fractions, or cell lysates might also offer physiological benefits to the host by providing additional bioactivity.Scope and approachThis review provides an overview of the postbiotic concept, evidence of their health benefits and possible signaling pathways involved in their protective effects, as well as perspectives for applications in foods and pharmaceuticals.Key findings and conclusionsPostbiotics refers to soluble factors (products or metabolic byproducts), secreted by live bacteria, or released after bacterial lysis, such as enzymes, peptides, teichoic acids, peptidoglycan-derived muropeptides, polysaccharides, cell surface proteins, and organic acids. These postbiotics have drawn attention because of their clear chemical structure, safety dose parameters, long shelf life and the content of various signaling molecules which may have anti-inflammatory, immunomodulatory, anti-obesogenic, antihypertensive, hypocholesterolemic, anti-proliferative, and antioxidant activities. These properties suggest that postbiotics may contribute, to the improvement of host health by improving specific physiological functions, even though the exact mechanisms have not been entirely elucidated. 相似文献
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Murphy L. Y. Wan K. H. Ling M. F. Wang 《Critical reviews in food science and nutrition》2019,59(12):1927-1936
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. 相似文献
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Mengfei Peng Zajeba Tabashsum Mary Anderson Andy Truong Ashley K. Houser Joselyn Padilla Ahlam Akmel Jacob Bhatti Shaik O. Rahaman Debabrata Biswas 《Comprehensive Reviews in Food Science and Food Safety》2020,19(4):1908-1933
The bioactive ingredients in commonly consumed foods include, but are not limited to, prebiotics, prebiotic‐like components, probiotics, and postbiotics. The bioactive ingredients in functional foods have also been associated with beneficial effects on human health. For example, they aid in shaping of gut microflora and promotion of immunity. These functional components also contribute in preventing serious diseases such as cardiovascular malfunction and tumorigenesis. However, the specific mechanisms of these positive influences on human health are still under investigation. In this review, we aim to emphasize the major contents of probiotics, prebiotics, and prebiotic‐like components commonly found in consumable functional foods, and we present an overview of direct and indirect benefits they provide on human health. The major contributors are certain families of metabolites, specifically short‐chain fatty acids and polyunsaturated fatty acids produced by probiotics, and prebiotics, or prebiotic‐like components such as flavonoids, polyphenols, and vitamins that are found in functional foods. These functional ingredients in foods influence the gut microbiota by stimulating the growth of beneficial microbes and the production of beneficial metabolites that, in turn, have direct benefits to the host, while also providing protection from pathogens and maintaining a balanced gut ecosystem. The complex interactions that arise among functional food ingredients, human physiology, the gut microbiota, and their respective metabolic pathways have been found to minimize several factors that contribute to the incidence of chronic disease, such as inflammation oxidative stress. 相似文献
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Basavaprabhu H. Nataraj Sonu K. Shivanna Prabha Rao Ravinder Nagpal Pradip V. Behare 《Food science and biotechnology》2021,30(4):487
Over the years, the attempts to elucidate the role of beneficial microorganisms in shaping human health are becoming fairly apparent. The functional impact conferred by such microbes is not only transmitted by viable cells or their metabolites but also through non-viable cells. Extensive research to unveil the protective action of such wonder bugs has resulted in categorizing the beneficial microflora and their bioactive metabolites into a variety of functional biotic concepts based on their intended applications in various forms. In the modern era, these are often termed as probiotics, prebiotics, synbiotics, postbiotics, next-generation probiotics, psychobiotics, oncobiotics, pharmabiotics, and metabiotics. Currently, the concept of traditional probiotics is being widened to include microbes beyond lactic acid bacteria. Indeed, this diversification has broadened the functional food portfolio from food to pharmaceuticals. In this context, the present review aims to summarize the existing biotic concepts and their differences thereof. 相似文献
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抗菌肽是生物体产生的一类具有抗菌作用的活性肽,具有安全、不易产生耐药性等优点。抗菌肽不仅可以抑制腐败菌和致病菌的生长,还有助于提高机体免疫力和改善肠道健康,广泛应用于医药、食品、农业等多个领域。肠道除了发挥消化吸收作用外,还是机体最大的免疫器官,对维持人体健康发挥着至关重要的作用。近年来,抗菌肽在调节免疫和维持肠道健康中的作用备受关注。本文综述了抗菌肽在调节免疫和维持肠道健康中的作用,提出了抗菌肽的研究发展新方向,为拓宽抗菌肽的研究与应用领域,发掘抗菌肽的健康功效提供参考。 相似文献