Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, C.P. 83304, Hermosillo, Sonora, México.
Laboratorio de Microbiología e Inmunología, Centro de Investigación en Alimentación y Desarrollo A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, C.P. 83304, Hermosillo, Sonora, México.
Dig Dis Sci. 2022 Oct;67(10):4654-4665. doi: 10.1007/s10620-022-07382-2. Epub 2022 Feb 8.
Crohn's disease and ulcerative colitis are characterized by chronic inflammatory processes and an imbalanced immune response along the gastrointestinal (GI) tract. Pharmacological treatments have been widely used, although their long-term application has adverse side effects. On the other hand, milks fermented with specific lactic acid bacteria (LAB) have been shown to be useful as alternative or complementary aids. Many metabolites such as peptides, exopolysaccharides, and short-chain fatty acids are produced during milk fermentation. These components have been shown to change the pH of the gastrointestinal lumen, aid intestine mucosal recovery, modulate the microbiota, and reduce the inflammatory response (innate and adaptive immune system), both in vitro and in vivo. Therefore, the objective of the present review is to describe how these bioactive compounds from fermented milk by specific LAB can decrease the deleterious symptoms of inflammatory bowel disease.
克罗恩病和溃疡性结肠炎的特征是胃肠道（GI）道的慢性炎症过程和免疫反应失衡。已经广泛使用了药物治疗，尽管它们的长期应用有不良的副作用。另一方面，用特定的乳酸菌（LAB）发酵的牛奶已被证明是有用的替代或补充辅助手段。在牛奶发酵过程中会产生许多代谢物，如肽、胞外多糖和短链脂肪酸。这些成分已被证明可以改变胃肠道腔的 pH 值，有助于肠黏膜的恢复，调节微生物群，并减少炎症反应（先天和适应性免疫系统），无论是在体外还是体内。因此，本综述的目的是描述特定 LAB 发酵牛奶中的这些生物活性化合物如何减轻炎症性肠病的有害症状。
