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益生菌生理功能及提高其抗逆性技术的研究进展:综述

Research progress regarding physiological functions of probiotics and techniques to enhance their stress resistance: a review.

作者信息

Luo Wei, Yang Ling, Ding Yangyue, Zhuang Yongliang, Sun Liping, Gu Ying, Fan Xuejing

机构信息

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.

出版信息

Crit Rev Food Sci Nutr. 2025 May 5:1-29. doi: 10.1080/10408398.2025.2496667.

DOI:10.1080/10408398.2025.2496667
PMID:40323227
Abstract

Probiotics have received widespread attention for their unique physiological functions, such as promoting digestion and absorption of nutrients, modulating the immune system, and inhibiting pathogenic microorganisms. However, probiotics face severe challenges in terms of stability and viability in practical applications, such as environmental factors like acid, osmotic pressure, temperature, oxidation and bile salts, which make it difficult to maintain sufficient numbers of probiotics when they are delivered to their target location. Therefore, some technical protection is needed to improve the adhesion and viability of probiotics in the gastrointestinal tract and to minimize damage to probiotic products during processing, transportation and handling. We review the underlying mechanisms by which probiotics exert their physiological functions, as well as various strategies to enhance probiotic tolerance, especially traditional production methods and modification of genetic pathways. In addition, the application and challenges of tolerogenic probiotics in fermented foods and clinical medicine are discussed. Through in-depth analysis of the potential mechanisms of the physiological function of probiotics and strategies for tolerance enhancement, not only to provide theoretical support for the application of probiotics, but also to pave the way for the development of functional foods and innovative human disease treatment strategies.

摘要

益生菌因其独特的生理功能而受到广泛关注,如促进营养物质的消化吸收、调节免疫系统和抑制病原微生物。然而,益生菌在实际应用中面临着稳定性和活力方面的严峻挑战,如酸、渗透压、温度、氧化和胆盐等环境因素,这使得益生菌在送达目标位置时难以维持足够数量。因此,需要一些技术保护措施来提高益生菌在胃肠道中的黏附性和活力,并在加工、运输和处理过程中尽量减少对益生菌产品的损害。我们综述了益生菌发挥其生理功能的潜在机制,以及增强益生菌耐受性的各种策略,特别是传统生产方法和遗传途径的修饰。此外,还讨论了耐受性益生菌在发酵食品和临床医学中的应用及挑战。通过深入分析益生菌生理功能的潜在机制和耐受性增强策略,不仅为益生菌的应用提供理论支持,也为功能性食品的开发和创新人类疾病治疗策略铺平道路。

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