<br>食品来源的乳酸菌可能表现出益生菌特性：评论。,BioMed Research International

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食品来源的乳酸菌可能表现出益生菌特性：评论。
BioMed Research International ( IF 2.6 ) Pub Date : 2018-10-01 , DOI: 10.1155/2018/5063185
Dorota Zielińska ₁ , Danuta Kolożyn-Krajewska ₁

Affiliation

过去二十年人类营养领域最有前途的发展领域之一是益生菌的使用以及对其在人类健康和疾病中的作用的认识。产生乳酸的细菌是食品中最常用的益生菌。众所周知，益生菌对人类和动物有许多有益的健康影响。它们在保护宿主免受有害微生物侵害并增强免疫系统方面发挥着重要作用。还发现一些益生菌可以提高饲料消化率并减少代谢紊乱。它们必须安全、耐酸和耐胆汁，并且能够在肠道粘附和定殖。益生菌产生健康影响的方式尚不完全清楚，但可能包括竞争性排除肠道病原体、中和膳食致癌物、产生抗菌代谢物以及调节粘膜和全身免疫功能。迄今为止，仅从人类胃肠道中分离出的乳酸菌被联合国粮食及农业组织（FAO）和世界卫生组织（WHO）推荐用作人类益生菌。然而，越来越多的研究表明，被认为是益生菌的菌株可以从动物源发酵产品以及非乳制发酵产品中分离出来。传统的发酵产品含有丰富的微生物来源，其中一些可能表现出益生菌特性。它们符合粮农组织/世界卫生组织的建议，但有一项例外：它们尚未从人类胃肠道中分离出来。鉴于大量的新科学证据，是否应该考虑改变目前粮农组织/世界卫生组织对益生菌定义的要求？

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Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review.

One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?

更新日期：2018-10-01

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