乳酸菌缓解便秘:机制、临床应用、挑战与机遇。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-16 DOI:10.1080/10408398.2023.2278155
Tong Zhang, Wenxu Liu, Huimin Lu, Ting Cheng, Linlin Wang, Gang Wang, Hao Zhang, Wei Chen
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引用次数: 0

摘要

便秘是一种普遍存在的胃肠道症状,会严重影响患者的生活质量。虽然已有几种药物用于治疗便秘,但它们的成本高,副作用大,普及程度低。因此,迫切需要替代干预策略。双歧杆菌、乳杆菌等传统乳酸菌在调节肠道微生态中发挥重要作用,对便秘有良好的治疗作用;然而,对其便秘缓解机制的全面回顾是有限的。本文综述了便秘的发病机制以及肠道蠕动与肠道菌群的关系,通过对动物和临床研究的系统总结,阐明了乳酸菌缓解便秘的可能机制,并重点介绍了乳酸菌在便秘治疗中的挑战和应用。我们的综述可以提高我们对便秘的认识,并开发靶向微生态治疗药物,如LAB。
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Lactic acid bacteria in relieving constipation: mechanism, clinical application, challenge, and opportunity.

Constipation is a prevalent gastrointestinal symptom that can considerably affect a patients' quality of life. Although several drugs have been used to treat constipation, they are associated with high costs, side effects, and low universality. Therefore, alternative intervention strategies are urgently needed. Traditional lactic acid bacteria (LAB), such as Bifidobacterium and Lactobacillus, play a vital role in regulating intestinal microecology and have demonstrated favorable effects in constipation; however, a comprehensive review of their constipation relief mechanisms is limited. This review summarizes the pathogenesis of constipation and the relationship between intestinal motility and gut microbiota, elucidates the possible mechanism by which LAB alleviates of constipation through a systematic summary of animal and clinical research, and highlights the challenges and applications of LAB in the treatment of constipation. Our review can improve our understanding of constipation, and advance targeted microecological therapeutic agents, such as LAB.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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