Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
Food Res Int. 2022 Jan;151:110842. doi: 10.1016/j.foodres.2021.110842. Epub 2021 Dec 3.
Human gut microbiota is a protective agent of intestinal and systemic health, and its modulation is of great interest for human wellbeing. In the world of biotics, besides probiotics, prebiotics, and synbiotics, also appears the denomination of "postbiotics" and "psychobiotics". Fermented dairy products are, traditionally, the major source of probiotics. Nevertheless, due to the increasing number of lactose-intolerant individuals and strict vegetarians, there is a need for innovative non-dairy products. Non-dairy biotics are being included in the normal diet and due to technological advances, many products are created using non-conventional food matrices like kombucha tea, herbal tea, baking mix, and cereal-based products. The microorganisms most used as probiotics in many of the non-dairy products are strains belonging to the genera Bifidobacterium, Enterococcus, Lactobacillus, Lactococcus, Streptococcus, and Bacillus, and some yeast strains namely Saccharomyces cerevisiae var. boulardii. Recently, several other yeasts have been described as having probiotic properties. This review describes gut-derived effects in humans of possible microorganisms, such as yeasts, and bacteria, isolated from non-dairy fermented and non-fermented foods and beverages. The microorganisms responsible for the processing of these non-dairy fermented products, together with the prebiotics, form a class of nutrients that have been proven to be beneficial for our gut health.
人类肠道微生物群是肠道和全身健康的保护剂，其调节对人类健康非常重要。在生物制剂领域，除了益生菌、益生元和合生菌外，还出现了“后生元”和“心理益生菌”的概念。发酵乳制品传统上是益生菌的主要来源。然而，由于乳糖不耐受个体和严格素食者的数量不断增加，人们需要创新的非乳制品。非乳制品生物制剂正被纳入正常饮食中，并且由于技术进步，许多产品使用非常规的食品基质来生产，如康普茶、草药茶、烘焙混合物和谷物基产品。许多非乳制品中最常被用作益生菌的微生物是双歧杆菌属、肠球菌属、乳杆菌属、乳球菌属、链球菌属和芽孢杆菌属的菌株，以及一些酵母菌株，如酿酒酵母 var. boulardii。最近，人们发现了其他一些具有益生菌特性的酵母。本文综述了从非乳制品发酵和非发酵食品和饮料中分离出的可能对人类肠道有影响的微生物，如酵母和细菌。这些非乳制品发酵产品的加工所用到的微生物，以及其中的益生元，共同构成了一类已被证明对肠道健康有益的营养素。
