胶原蛋白肽作为益生元改善肠道健康

IF 8.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Opinion in Food Science Pub Date : 2024-01-06 DOI:10.1016/j.cofs.2024.101123
Baojing Ren , Kaiyan Yue , Yuhao Zhang , Yu Fu
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引用次数: 0

摘要

从不同食物来源提取的胶原蛋白肽可作为肠道微生物群的氮源或碳源,从而产生发酵产物,在维护人体健康方面发挥益生作用。本综述总结了胶原蛋白肽调节肠道微生物群的益生活性潜力及其作用机制。胶原蛋白肽可通过与肠道微生物群相互作用而表现出益生活性,而肠道微生物群可通过产生短链脂肪酸和支链脂肪酸来减轻与代谢性疾病相关的症状。此外,胶原蛋白肽的类型和来源、分子量、氨基酸组成以及在体内的消化和吸收程度都会影响胶原蛋白肽的益生活性。总之,胶原蛋白肽在人体微生物群中具有益生潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Collagen-derived peptides as prebiotics to improve gut health

Collagen peptides (CPs) derived from different food sources can act as a nitrogen or carbon source for gut microbiota, thereby generating fermentation products that play a prebiotic role in maintaining human health. This review summarizes the potential of prebiotic activity of CPs to regulate gut microbiota as well as their action mechanisms. CPs can exhibit a prebiotic activity by interacting with gut microbiota, which can reduce symptoms associated with metabolic diseases through production of short-chain fatty acids and branched-chain fatty acids. In addition, the type and source of CPs, molecular weight, amino acid composition, and the extent of digestion and absorption in the body can impact the prebiotic activity of CPs. Overall, CPs have a prebiotic potential in the human microbiota.

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来源期刊
Current Opinion in Food Science
Current Opinion in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
18.40
自引率
4.00%
发文量
157
审稿时长
92 days
期刊介绍: Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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