益生菌——多功能的功能性食品成分。
Probiotics - the versatile functional food ingredients.
作者信息
Syngai Gareth Gordon, Gopi Ragupathi, Bharali Rupjyoti, Dey Sudip, Lakshmanan G M Alagu, Ahmed Giasuddin
机构信息
Department of Biochemistry, Lady Keane College, Shillong, 793001 India.
Department of Botany, Annamalai University, Annamalai Nagar, 608002 India.
出版信息
J Food Sci Technol. 2016 Feb;53(2):921-33. doi: 10.1007/s13197-015-2011-0. Epub 2015 Nov 9.
Abstract
Probiotics are live microbes which when administered in adequate amounts as functional food ingredients confer a health benefit on the host. Their versatility is in terms of their usage which ranges from the humans to the ruminants, pigs and poultry, and also in aquaculture practices. In this review, the microorganisms frequently used as probiotics in human and animal welfare has been described, and also highlighted are the necessary criteria required to be fulfilled for their use in humans on the one hand and on the other as microbial feed additives in animal husbandry. Further elaborated in this article are the sources from where probiotics can be derived, the possible mechanisms by which they act, and their future potential role as antioxidants is also discussed.
摘要
益生菌是一类活的微生物，当作为功能性食品成分足量施用时，能给宿主带来健康益处。它们的用途广泛，涵盖从人类到反刍动物、猪和家禽，还包括水产养殖。在这篇综述中，描述了常用于人类和动物健康的微生物，同时强调了一方面它们用于人类，另一方面作为畜牧业中微生物饲料添加剂所必须满足的标准。本文还进一步阐述了益生菌的来源、它们发挥作用的可能机制，并讨论了它们未来作为抗氧化剂的潜在作用。
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