Research progress on the regulatory mechanism of biofilm formation in probiotic lactic acid bacteria.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yanhua Cui, Dongqi Wang, Lanwei Zhang, Xiaojun Qu
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引用次数: 0

Abstract

Probiotic lactic acid bacteria (LAB) must undergo three key stages of testing, including food processing, storage, and gastrointestinal tract environment, their beneficial effects could exert. The biofilm formation of probiotic LAB is helpful for improving their stress resistances, survival rates, and colonization abilities under adverse environmental conditions, laying an important foundation for their probiotic effects. In this review, the formation process, the composition and function of basic components of probiotic LAB biofilm have been summarized. This review focuses on the regulatory mechanism of probiotic LAB biofilm formation. In addition, the characteristics and related mechanisms of probiotics in biofilm state have been analyzed to guide the application of probiotic LAB biofilms in the field of health and food. The biofilm formation of LAB is an extremely complex process involving multiple regulatory factors. Besides quorum sensing (QS), other regulatory factors are not yet fully understood. The probiotic LAB in biofilm state exhibit superior survival rate, adhesion performance, and immunomodulation ability, attribute to various metabolic processes, including stress response, exopolysaccharide (EPS) metabolism, amino acid and protein metabolisms, etc. The understanding about regulatory mechanism of biofilm formation of different probiotic species and strains will accelerate the development and application of probiotics products.

益生乳酸菌生物膜形成调控机制的研究进展。
益生乳酸菌(LAB)必须经过食品加工、储存和胃肠道环境等三个关键阶段的考验,才能发挥其有益作用。益生乳酸菌生物膜的形成有助于提高其在不利环境条件下的抗应激能力、存活率和定植能力,为其发挥益生作用奠定了重要基础。本综述总结了益生菌 LAB 生物膜的形成过程、基本成分的组成和功能。本综述的重点是益生菌 LAB 生物膜形成的调控机制。此外,还分析了生物膜状态下益生菌的特点和相关机制,以指导益生菌 LAB 生物膜在健康和食品领域的应用。LAB 的生物膜形成是一个极其复杂的过程,涉及多种调控因素。除法定量感应(QS)外,其他调控因素尚未完全明了。生物膜状态下的益生菌 LAB 表现出卓越的存活率、粘附性能和免疫调节能力,归因于各种代谢过程,包括应激反应、外多糖(EPS)代谢、氨基酸和蛋白质代谢等。对不同益生菌种类和菌株生物膜形成调控机制的了解将加速益生菌产品的开发和应用。
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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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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