Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, Brazil.
Federal University of Santa Catarina (UFSC), Department of Health Sciences, Florianópolis, Brazil.
Food Res Int. 2022 Apr;154:111035. doi: 10.1016/j.foodres.2022.111035. Epub 2022 Feb 18.
In recent years, many studies have been conducted to develop functional meat products, focusing on strategies to maximize health-promoting compounds and reduce the presence of those that may cause negative impacts on the consumer's health. As such, the use of prebiotic, probiotic, and synbiotic agents in meat products has grown considerably. In addition, the use of new generation probiotics in meat products is a novel field that can be explored. With the most recent paraprobiotics/postbiotics update, several components could be tested in meat products. Some interventional studies using meat products added with biotic agents have shown great potential as functional foods by reducing the formation of nitrous compounds in the gut and improving the functionality of the gut microbiota. Although there are few studies focusing on synbiotic meat products, the results are also very promising in this field. As such, this review seeks to describe how probiotics, prebiotics, paraprobiotics and postbiotics can be employed in meat products to give them functional properties, as well as some of the major issues that may arise when using these agents.
近年来，许多研究致力于开发功能性肉类产品，主要集中在如何最大限度地提高具有促进健康作用的化合物含量，并减少那些可能对消费者健康造成负面影响的化合物。因此，在肉类产品中使用益生元、益生菌和合生元的策略已经得到了广泛的应用。此外，在肉类产品中使用新一代益生菌也是一个值得探索的新领域。随着最近对后生元和前生物更新的研究，许多成分可以在肉类产品中进行测试。一些使用添加了生物活性物质的肉类产品的干预性研究表明，这些产品通过减少肠道中亚硝化合物的形成和改善肠道微生物群的功能，具有作为功能性食品的巨大潜力。尽管目前针对合生元肉类产品的研究较少，但这一领域的研究结果也非常有前景。因此，本综述旨在描述如何在肉类产品中使用益生菌、益生元、后生元和前生物来赋予它们功能性特性，以及在使用这些物质时可能出现的一些主要问题。
