Kechagia Maria, Basoulis Dimitrios, Konstantopoulou Stavroula, Dimitriadi Dimitra, Gyftopoulou Konstantina, Skarmoutsou Nikoletta, Fakiri Eleni Maria
Microbiology Department, Sismanoglion General Hospital of Athens, 15126 Athens, Greece.
Internal Medicine Department, APPK, Laiko Hospital of Athens, 11527 Athens, Greece.
ISRN Nutr. 2013 Jan 2;2013:481651. doi: 10.5402/2013/481651. eCollection 2013.
Probiotic bacteria have become increasingly popular during the last two decades as a result of the continuously expanding scientific evidence pointing to their beneficial effects on human health. As a result they have been applied as various products with the food industry having been very active in studying and promoting them. Within this market the probiotics have been incorporated in various products, mainly fermented dairy foods. In light of this ongoing trend and despite the strong scientific evidence associating these microorganisms to various health benefits, further research is needed in order to establish them and evaluate their safety as well as their nutritional aspects. The purpose of this paper is to review the current documentation on the concept and the possible beneficial properties of probiotic bacteria in the literature, focusing on those available in food.
在过去二十年中，益生菌越来越受欢迎，这是因为不断有科学证据表明它们对人类健康有益。因此，它们被应用于各种产品中，食品行业在研究和推广益生菌方面一直非常活跃。在这个市场中，益生菌已被纳入各种产品，主要是发酵乳制品。鉴于这一持续趋势，尽管有强有力的科学证据将这些微生物与各种健康益处联系起来，但仍需要进一步研究，以确立它们并评估其安全性以及营养方面。本文的目的是回顾文献中关于益生菌概念及其可能有益特性的现有文献，重点关注食品中的益生菌。
