后生元的作用机制及其在食品中应用

随着科学家们对益生菌研究的不断深入,“后生元”一词逐渐进入公众视野。后生元是一类对人体有益的灭活的微生物制剂,本文从后生元的概念,后生元的作用机制及其与食品的联系等方面对其进行介绍,探讨后生元对人体健康的影响以及其在食品中的发展潜力。     

后生元和类生元的研究进展

随着益生菌领域研究的不断深入,近年来后生元（postbiotics）及类生元（paraprobiotics）成分受到业界的广泛关注。后生元是益生菌在无细胞的上清液中分泌的代谢产物的复杂混合物;类生元是益生菌的灭活微生物细胞或粗细胞提取物。后生元及类生元具有一定的益生作用,该文从概念、生物活性及其在食品及相关医药产品的应用等方面对后生元及类生元进行介绍。     

后生元在肠道健康中的研究进展

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。     

后生元的研究进展

益生菌是对宿主健康有益的活性微生物,后生元是对宿主健康有益的无生命微生物和/或其成分.文章结合近年来对后生元的研究成果,综述了后生元在调节免疫、缓减过敏症状、调节胃肠道功能、抗氧化、抗炎症,以及降血糖、预防龋齿、抗肿瘤、降血压等方面的功能特性,同时概述了其可能的作用机制.与活菌相比,后生元具有安全、稳定、易于储运等优势...     

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。     

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。     

后生元功效及机制的研究进展

后生元是指对宿主健康有益的无生命微生物或其成分的制剂。与广泛研究的益生菌相比,后生元具有保质期长、后加工性能力强、便于运输与包装等优势,即使进入人体后,经过唾液、胃酸等处理,仍保持较高的生理活性。后生元通过多种信号分子对人体健康产生作用,对炎症调节、免疫代谢、抗高血压、抑制异常的细胞增殖和抗氧化活性等方面有一定效果。部分经过筛选测试的后生元,对机体免疫能力的增强优于原活菌,这篇综述讨论了关于后生元的功效研究的最新进展。     

后生元的功能及应用研究进展

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。     

后生元:肠道疾病调控新策略

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。     

益生菌发酵果蔬汁生物活性成分及功能特性研究进展

益生菌发酵果蔬汁是新兴的具有保健功能的营养食品。基于生物转化作用的益生菌发酵可使果蔬中的生物活性物质结构和类型发生改变,进而产生新的有机酸、酚类和挥发性化合物等,降低糖含量或抗营养因子,使果蔬汁具有更高的生理功能。这些转变改善了食品成分的生物可及性和生物利用度,从而引起与健康有关的特性的改变。本文综述果蔬汁在益生菌发酵过程中生物活性成分的变化及导致的功能特性,以期为益生菌发酵果蔬汁的生产及功能开发提供参考。     

Postbiotics: An evolving term within the functional foods field

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.     

Effectiveness of probiotics,prebiotics, and prebiotic‐like components in common functional foods

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.     

Probiotics in the dairy industry—Advances and opportunities

The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.     

Evolutionary concepts in the functional biotics arena: a mini-review

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.     

Development and metabolic profiling of a postbiotic complex exhibiting antibacterial activity against skin microorganisms and anti-inflammatory effect on human keratinocytes

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...     

口腔益生菌的研究现状

口腔是一个复杂而完整的微生态系统。生活方式、外源性致病菌等外源因子可扰乱口腔微生物组与其宿主之间的共生关系引发龋齿、牙周炎、牙龈炎、口臭等口腔疾病。益生菌是一类活的并对人类机体局部或全身性健康都具有有益作用的微生物。传统上,益生菌被广泛用于功能性食品、医药保健、饲料等各个领域,最常见的用途是治疗或预防胃肠道感染和疾病,改善肠道健康。近十年,各种研究表明益生菌可通过抑制致病菌生长,改善口腔微生物菌群,调节口腔免疫力等方式对各种口腔疾病产生积极的防治效果。作为一种新兴的机体健康维护概念,维护口腔健康的益生菌及其作用机制日益受到国内外学者的密切关注,综述了口腔益生菌在常见口腔疾病中的潜在作用机制,阐述了利用口腔益生菌在防治口腔疾病时所面临的重要问题,同时在口腔益生菌未来的发展趋势和开发方向等方面剖析如何更好地利用口腔益生菌驱动健康食品产业发展,以期为口腔益生菌的深入研究及其在食品工业中的开发应用提供相应参考。     

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。