新一代益生菌的研究趋势

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-06-24 DOI:10.1007/s10068-024-01626-9
Muhammad Adeel Hasnain, Dae‑Kyung Kang, Gi-Seong Moon
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引用次数: 0

摘要

肠道是宿主因素和环境因素相互作用的最大界面之一。肠道微生物群主要由细菌群落主导,对宿主的健康状况起着重要作用。健康的肠道微生物群具有多种重要功能,如能量代谢、疾病保护和免疫调节。以微生物失衡为特征的菌群失调会导致各种疾病的发生,包括肠道疾病、系统性疾病、代谢性疾病和神经退行性疾病。益生菌具有解决菌群失调和改善整体健康的潜力。高通量测序、生物信息学和 Omics 技术的进步为开发定制益生菌(即新一代益生菌)提供了机理研究的机会。这些量身定制的益生菌有可能改善特定的疾病状况,从而满足消费者的特定需求。本综述将讨论最有前景的下一代益生菌的最新进展,以及将这一概念转化为现实所必须应对的挑战。
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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Research trends of next generation probiotics

Gut represents one of the largest interfaces for the interaction of host factors and the environmental ones. Gut microbiota, largely dominated by bacterial community, plays a significant role in the health status of the host. The healthy gut microbiota fulfills several vital functions such as energy metabolism, disease protection, and immune modulation. Dysbiosis, characterized by microbial imbalance, can contribute to the development of various disorders, including intestinal, systemic, metabolic, and neurodegenerative conditions. Probiotics offer the potential to address dysbiosis and improve overall health. Advancements in high-throughput sequencing, bioinformatics, and omics have enabled mechanistic studies for the development of bespoke probiotics, referred to as next generation probiotics. These tailor-made probiotics have the potential to ameliorate specific disease conditions and thus fulfill the specific consumer needs. This review discusses recent updates on the most promising next generation probiotics, along with the challenges that must be addressed to translate this concept into reality.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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