摘要
益生元的定义目前被更新为“能被宿主微生物选择性利用并产生健康益处的底物”。根据最新的定义,益生元种类扩展到碳水化合物以外的物质,例如共轭亚油酸和植物多酚等;益生元作用部位不再局限于胃肠道,应用范围也不局限于食品。针对益生元具有缓解便秘、促进骨骼健康、缓解肥胖、抑制致病菌、减少炎症、免疫调节等多种健康促进效应,深入阐述了益生元促进宿主健康的作用机制。其机制主要体现为两个方面,一是益生元被宿主的有益微生物直接或间接性利用,从而起到菌群调节作用;二是益生元被菌群代谢后产生有益于宿主健康的代谢产物。此外,某些低聚糖类和多糖类的益生元还具有很好的加工特性,对于食品的质构特性和风味有积极的作用。因此,益生元在固体饮料、糖果、乳制品和烘焙制品等食品中广泛应用。然而,益生元的功效评价及应用中,仍存在一些问题亟待解决。不同生理状态下人体的肠道菌群是不同的,菌群结构的差异必然导致同种益生元在不同人群中利用情况的差异。益生元的单糖结构、聚合程度、分支以及官能团等结构差异会影响其被肠道微生物的利用。总之,针对不同人群的生理状态靶向应用益生元和对益生元进行特定结构的优化或修饰,将是未来益生元精准化应用的关键。
The definition of prebiotics has been updated to“a substrate that is selectively utilized by host microorganisms conferring a health benefit”.According to the latest definition,prebiotics have expanded beyond carbohydrates to include substances such as conjugated linoleic acid,plant polyphenols and etc..The utilization of prebiotics were no longer limited to the gastrointestinal tract,and their applications were not confined to food.This research focused on the various health-promoting effects of prebiotics,including alleviating constipation,promoting bone health,easing obesity,inhibiting pathogenic bacteria,reducing inflammation,and modulating the immune system.The mechanisms by which prebiotics promoted host health were elaborated in depth.These mechanisms were primarily included two aspects.First,prebiotics were directly or indirectly utilized by beneficial microbes of the host,thereby playing a role in modulating the microbial community.Second,the metabolites produced by the microbial metabolism of prebiotics were beneficial to the host s health.In addition,certain oligosaccharides and polysaccharides as prebiotics also had excellent processing characteristics,which positively affected the texture and flavor of food products.Therefore,prebiotics were widely used in food products such as solid beverages,candies,dairy products,and bakery products.However,there were still some issues that urgently needed to be addressed in the efficacy evaluation and application of prebiotics.Among different populations,the intestinal microbiota varied in different physiological states.Thus,differences in gut microbiota inevitably led to differences in the utilization of the same prebiotics.Differences in the structure of prebiotics,such as monosaccharide structure,degree of polymerization,branching,and functional groups,could also affect their utilization by intestinal microorganisms.In summary,targeted application of prebiotics for different population groups based on physiological status and optimization or modification of prebiotics to specific structures would be the key to the precision application of prebiotics.
作者
翟征远
白晓悦
靖一志
赵亮
任发政
郝彦玲
ZHAI Zhengyuan;BAI Xiaoyue;JING Yizhi;ZHAO Liang;REN Fazheng;HAO Yanling(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Department of Nutrition and Health,China Agricultural University,Beijing 100193,China;Food Laboratory of Zhongyuan,Luohe 462300,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2024年第2期10-18,共9页
Journal of Food Science and Technology
基金
国家重点研发计划项目(2022YFF1100102)。
关键词
益生元
肠道健康
菌群调节
短链脂肪酸
健康效应
prebiotics
gut health
microbiome modulation
short-chain fatty acids
health benefit
