Wang Dingkang, Xu Ruijie, Liu Sha, Sun Xiaomin, Zhang Tianxiao, Shi Lin, Wang Youfa
Global Health Institute, School of Public Health, Xi'an Jiaotong University Health Science Center, Xi'an Jiaotong University, Xi'an 710061, China.
School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Food Res Int. 2025 Jan;199:115369. doi: 10.1016/j.foodres.2024.115369. Epub 2024 Nov 20.
Probiotic foods are foods containing probiotics, including dairy and non-dairy products, that exert significant beneficial impacts on human health. Benefiting from the rapid progress in systems biology, diverse types of probiotics with prominent health-promoting functionalities are unraveled, albeit such functions could be substantially influenced by the stress environments. Here, we conducted a comprehensive review to characterize the state-of-the-art research on probiotic foods and specific probiotics employed in their production. We summarized the detrimental effects of various environmental stresses, including those encountered during industrial fermentation and storage (in vitro), as well as in vivo conditions such as digestion and intestinal colonization, on the biological functions of probiotics. Furthermore, this review outlines the recent advancements in elucidating the mechanisms of stress resistance, which are expected to enhance targeted probiotic applications and optimize their functional properties. Additionally, we summarized various strategies aimed at improving stress tolerance by regulating cell physiological function, specifically adaptive laboratory evolution, preadaptation treatment, exogenous supplementation, and molecular biological manipulation. This review underscores the significance of enhancing our understanding of stress tolerance mechanisms at a systems level and developing efficacious anti-stress strategies to enhance the application of probiotics while maximizing their biological functionalities.
益生菌食品是含有益生菌的食品，包括乳制品和非乳制品，对人体健康具有显著的有益影响。受益于系统生物学的快速发展，多种具有显著健康促进功能的益生菌被揭示出来，尽管这些功能可能会受到应激环境的显著影响。在此，我们进行了一项全面综述，以描述益生菌食品及其生产中使用的特定益生菌的最新研究状况。我们总结了各种环境应激的有害影响，包括工业发酵和储存（体外）过程中遇到的应激，以及体内条件如消化和肠道定植对应益生菌生物学功能的影响。此外，本综述概述了阐明抗应激机制的最新进展，这有望增强靶向益生菌应用并优化其功能特性。此外，我们总结了旨在通过调节细胞生理功能提高应激耐受性的各种策略，特别是适应性实验室进化、预适应处理、外源补充和分子生物学操作。本综述强调了在系统层面加强对应激耐受机制的理解以及开发有效的抗应激策略以增强益生菌应用并最大化其生物学功能的重要性。
