Wang Zhe, Wu Juanjuan, Tian Zichen, Si Yue, Chen Hao, Gan Jing
Marine College, Shandong University, NO. 180 Wenhua West Road, Gao Strict, Weihai 264209, China.
College of Life Science, Yantai University, Yantai 264000, China.
Foods. 2022 Aug 23;11(17):2549. doi: 10.3390/foods11172549.
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that ( has great potential in reducing the risk of CVD. is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of against CVD. It could regulate the body's metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients' CVD symptoms. We hope that in the future functional foods fermented by can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.
心血管疾病（CVD）已成为全球主要死因。最近许多研究指出，（此处原文缺失关键内容）在降低心血管疾病风险方面具有巨大潜力。（此处原文缺失关键内容）是一种广泛分布于发酵食品和人类肠道中的乳酸菌（LAB），其中一些菌株对人类健康具有重要影响，并有开发成益生菌的潜力。在本综述中，我们总结了（此处原文缺失关键内容）潜在益生菌菌株对抗心血管疾病的机制。它可以在分子、细胞和群体水平上调节身体的新陈代谢，从而降低血糖和血脂，调节血压，并最终降低心血管疾病的发病率。此外，由于（此处原文缺失关键内容）在食品工业中被广泛应用，我们重点介绍了发酵食品在对抗心血管疾病方面的一些最重要的新进展；深入了解这些发酵食品可以帮助科学家提高这些食品的质量，并缓解患者的心血管疾病症状。我们希望未来能够开发出由（此处原文缺失关键内容）发酵的功能性食品，并将其纳入日常饮食中，以在一定程度上协助药物缓解心血管疾病，并保持良好的健康状态。
