探索益生菌的阴暗面，追求光明：成为机会性病原体的内在和外在风险

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2025-01-01 DOI:10.1016/j.crfs.2025.101044

Ruiyan Xu , Yifeng Yu , Tingtao Chen

{"title":"探索益生菌的阴暗面，追求光明：成为机会性病原体的内在和外在风险","authors":"Ruiyan Xu , Yifeng Yu , Tingtao Chen","doi":"10.1016/j.crfs.2025.101044","DOIUrl":null,"url":null,"abstract":"<div><div>Probiotics, live microorganisms with multiple health benefits, have gained popularity for their roles in maintaining daily health and treating a variety of diseases. However, they have the potential to be opportunistic pathogens in some conditions. This review delves into the intrinsic and extrinsic risks associated with probiotics. Intrinsic risks involve the production of harmful substances, such as toxins and invasive factors, biofilm formation, bacteria emboli, antibiotic resistance with relevant genetic materials, genetic plasticity, and metabolic issues, while extrinsic risks include problems in regulatory oversight and public awareness, host health status and appropriately administration. It emphasizes the need for a balanced view of their therapeutic benefits and potential hazards, advocating for further research to understand the complex interactions between probiotics and the human microbiome, to optimize the safety and efficacy of probiotics.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101044"},"PeriodicalIF":6.2000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Exploring the dark side of probiotics to pursue light: Intrinsic and extrinsic risks to be opportunistic pathogens\",\"authors\":\"Ruiyan Xu , Yifeng Yu , Tingtao Chen\",\"doi\":\"10.1016/j.crfs.2025.101044\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Probiotics, live microorganisms with multiple health benefits, have gained popularity for their roles in maintaining daily health and treating a variety of diseases. However, they have the potential to be opportunistic pathogens in some conditions. This review delves into the intrinsic and extrinsic risks associated with probiotics. Intrinsic risks involve the production of harmful substances, such as toxins and invasive factors, biofilm formation, bacteria emboli, antibiotic resistance with relevant genetic materials, genetic plasticity, and metabolic issues, while extrinsic risks include problems in regulatory oversight and public awareness, host health status and appropriately administration. It emphasizes the need for a balanced view of their therapeutic benefits and potential hazards, advocating for further research to understand the complex interactions between probiotics and the human microbiome, to optimize the safety and efficacy of probiotics.</div></div>\",\"PeriodicalId\":10939,\"journal\":{\"name\":\"Current Research in Food Science\",\"volume\":\"10 \",\"pages\":\"Article 101044\"},\"PeriodicalIF\":6.2000,\"publicationDate\":\"2025-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2665927125000759\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927125000759","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

益生菌是一种具有多种健康益处的活微生物，因其在维持日常健康和治疗多种疾病方面的作用而广受欢迎。然而，在某些条件下，它们有可能成为机会致病菌。这篇综述深入探讨了与益生菌相关的内在和外在风险。内在风险包括有害物质的产生，如毒素和侵入性因素、生物膜形成、细菌栓塞、具有相关遗传物质的抗生素耐药性、遗传可塑性和代谢问题，而外在风险包括监管监督和公众意识、宿主健康状况和适当管理方面的问题。它强调需要平衡地看待益生菌的治疗益处和潜在危害，提倡进一步研究益生菌与人体微生物群之间复杂的相互作用，以优化益生菌的安全性和有效性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Exploring the dark side of probiotics to pursue light: Intrinsic and extrinsic risks to be opportunistic pathogens

查看原文本刊更多论文

Exploring the dark side of probiotics to pursue light: Intrinsic and extrinsic risks to be opportunistic pathogens

Probiotics, live microorganisms with multiple health benefits, have gained popularity for their roles in maintaining daily health and treating a variety of diseases. However, they have the potential to be opportunistic pathogens in some conditions. This review delves into the intrinsic and extrinsic risks associated with probiotics. Intrinsic risks involve the production of harmful substances, such as toxins and invasive factors, biofilm formation, bacteria emboli, antibiotic resistance with relevant genetic materials, genetic plasticity, and metabolic issues, while extrinsic risks include problems in regulatory oversight and public awareness, host health status and appropriately administration. It emphasizes the need for a balanced view of their therapeutic benefits and potential hazards, advocating for further research to understand the complex interactions between probiotics and the human microbiome, to optimize the safety and efficacy of probiotics.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.