Heart and Lung Institute of Quebec and the Institute of Nutrition and Functional Foods, Laval University, Quebec, Canada.
School of Nutrition, Faculty of Agricultural and Food Sciences, Laval University, Quebec, Canada.
Nutr Rev. 2018 Dec 1;76(Suppl 1):16-28. doi: 10.1093/nutrit/nuy060.
This review will explore the observational and mechanistic evidence supporting the hypothesis that fermented milk consumption has beneficial effects on metabolism. Live cultures in fermented dairy are thought to contribute to gut microbial balance, which is likely an instrumental mechanism that protects the host against gut dysbiosis and systemic inflammation associated with cardiometabolic diseases. Lactic acid bacteria (LAB) release bioactive metabolites, such as exopolysaccharides and peptides, that have the potential to exert a wide range of metabolic and regulatory functions. In particular, peptides derived from fermented dairy products are likely to exert greater cardiometabolic and anti-inflammatory effects than nonfermented dairy. It is hypothesized that LAB-derived bioactive peptides have the potential to protect the host against cardiometabolic diseases through antimicrobial actions and to effect changes in gene expression of glucose regulatory and anti-inflammatory signaling pathways. The peptides released through fermentation may explain some of the health effects of fermented dairy products on cardiometabolic disease risk observed in epidemiological studies, particularly type 2 diabetes; however, mechanisms have yet to be explored in detail.
这篇综述将探讨支持发酵乳消费对代谢有益影响这一假设的观察性和机制证据。人们认为，发酵乳制品中的活菌有助于维持肠道微生物平衡，这可能是一种重要的机制，可以防止宿主肠道失调和与代谢相关的全身性炎症心血管疾病。乳酸菌 (LAB) 会释放具有潜在广泛代谢和调节功能的生物活性代谢物，如胞外多糖和肽。特别是，源自发酵乳制品的肽可能比非发酵乳制品对心血管代谢和抗炎产生更大的影响。据推测，LAB 衍生的生物活性肽有可能通过抗菌作用保护宿主免受心血管代谢疾病的侵害，并影响葡萄糖调节和抗炎信号通路的基因表达发生变化。通过发酵释放的肽可能可以解释流行病学研究中观察到的发酵乳制品对心血管代谢疾病风险的一些健康影响，特别是 2 型糖尿病；然而，其机制尚未详细探索。
