后生元制备技术及益生效应研究进展
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

TS 201

基金项目:

中国博士后科学基金面上项目(2022M721071)


Research Progress on Preparation Technology and Health Benefits of Postbiotics
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    2021年国际益生菌和益生元科学协会发表共识,将后生元定义为对宿主健康具有促进作用的无生命微生物和/或其成分的制剂。自此,关于后生元的研究进入热潮。相较于益生菌,后生元的益生特性不依赖于菌株活性,使其相较于活体微生物具有更高的稳定性和安全性,因此便于大规模生产及容易被消费者接受。作者概述了后生元制备技术,主要包括热加工技术(巴氏杀菌、高温灭菌、欧姆加热)及非热加工技术(脉冲电场、超声波、电离辐射),并重点综述了后生元在维持肠道健康、预防肥胖、维护皮肤健康、治疗便秘、抗糖尿病、改善口腔健康等方面的益生作用,以期为未来后生元的工业生产及明确后生元益生效应机制提供参考。

    Abstract:

    In 2021, the International Scientific Association for Probiotics and Prebiotics (ISAPP) issued a consensus statement defining postbiotics as a preparation of non-living microorganisms and/or their components promoting host health. Since then, the research on postbiotics has entered the upsurge. Compared with probiotics, the probiotic properties of postbiotics do not depend on strain activity, resulting in higher stability and safety, which make them more suitable for large-scale production and easier acceptance by consumers. This review summarizes postbiotics preparation technologies, mainly including thermal processing methods (pasteurization, sterilization, and ohmic heating) and non-thermal processing methods (pulse electric field, ultrasound, and ionizing radiation), and focuses on the probiotic effects of postbiotics in maintaining intestinal health, preventing obesity, preserving skin health, treating constipation, anti-diabetes, and improving oral health. This study aims to provide a reference for the future industrial production of postbiotics and clarify the mechanism of their probiotic effects.

    参考文献
    相似文献
    引证文献
引用本文

王扬蕊,史晓丹,杨雨宁,王昭之,李柏良.后生元制备技术及益生效应研究进展[J].食品与生物技术学报,2024,43(4):8-16.

WANG Yang-rui, SHI Xiao-dan, YANG Yun-ing, WANG Zhao-zhi, LI Bai-liang. Research Progress on Preparation Technology and Health Benefits of Postbiotics[J]. Journal of Food Science and Biotechnology,2024,43(4):8-16.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2024-05-27
  • 出版日期:

版权所有:《食品与生物技术学报》编辑部

地址:江苏省无锡市蠡湖大道1800号  邮政编码:214122

电话:0510-85913526  电子邮件:xbbjb@jiangnan.edu.cn

技术支持:北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码