Salminen S, Salminen E
Dept. of Biochemistry and Food Chemistry, Turku University Hospital, Finland.
Scand J Gastroenterol Suppl. 1997;222:45-8. doi: 10.1080/00365521.1997.11720717.
During the fermentation of lactulose, short-chain fatty acids are formed with consequent lowering of the colon pH and modification of the microflora. Lactulose promotes the growth of lactic acid bacteria and bifidobacteria and, more specifically, Lactobacillus acidophilus in the colon. Lactulose and lactulose-containing products fermented with lactic acid bacteria lower colonic pH balancing intestinal microecology and normalizing intestinal transit. In animal studies, lactulose promotes a mainly Gram-positive faecal microflora, but large doses of lactulose may be associated with transient diarrhoea. Our studies indicate that lactulose with lactic acid bacteria effectively relieves constipation in human volunteers. Lactulose with lactic acid bacteria in a fermented diary product can balance and prevent radiotherapy-associated diarrhoea and intestinal side effects. Normalizing the intestinal flora and stabilizing mucosal integrity with lactulose has beneficial effects in intestinal disorders. Lactulose and lactic acid bacteria offer a promising ingredient combination for future functional and special dietary foods in treating intestinal disturbances.
在乳果糖发酵过程中，会形成短链脂肪酸，从而降低结肠pH值并改变微生物群落。乳果糖促进结肠中乳酸菌和双歧杆菌的生长，更具体地说，促进嗜酸乳杆菌的生长。用乳酸菌发酵的乳果糖和含乳果糖产品可降低结肠pH值，平衡肠道微生态并使肠道转运正常化。在动物研究中，乳果糖促进主要为革兰氏阳性的粪便微生物群落生长，但大剂量乳果糖可能与短暂腹泻有关。我们的研究表明，含乳酸菌的乳果糖可有效缓解人类志愿者的便秘。发酵乳制品中含乳酸菌的乳果糖可平衡并预防放疗相关的腹泻和肠道副作用。用乳果糖使肠道菌群正常化并稳定黏膜完整性对肠道疾病有有益作用。乳果糖和乳酸菌为未来治疗肠道紊乱的功能性和特殊膳食食品提供了一种有前景的成分组合。
