脂质体介导的益生菌包封:现状、挑战和未来方向。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jing Liu, Zhenchun Sun, Shaoquan Liu, Yuyun Lu, Chaofan Guo, Jianxin Cao, Xuejiao Wang, Xingwei Wang
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引用次数: 0

摘要

益生菌对维持人体健康,特别是肠道健康起着至关重要的作用。然而,它们的应用一直受到其稳定性、通过胃肠道存活和有效递送到目标部位等问题的阻碍。将益生菌包裹在脂质体中,不仅可以保护它们免受光线、氧气和温度等环境因素的影响,还可以保护它们免受胃酸和胆汁等有害影响。此外,包封促进益生菌在肠道中的生长、释放和吸收。本文综述了益生菌和脂质体的特点及其应用优势,并讨论了通过脂质体给药益生菌的知识现状。此外,该研究还研究了消化过程如何影响脂质体和益生菌的性能,重点关注益生菌和益生菌负载脂质体中发生的结构变化。最后,讨论了脂质体益生菌研究面临的挑战和未来发展方向。益生菌脂质体递送是一项创新技术,可显著提高益生菌的稳定性和生物利用度,从而为个人肠道健康提供更好的保护。这种新方法为益生菌在肠道健康领域创造了新的可能性和优势,并有望在未来得到更广泛的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Liposome-mediated encapsulation of probiotics: current status, challenges and future directions.

Probiotics play a crucial role in maintaining human health, particularly in intestinal health. However, their application has been hindered by issues related to their stability, survival through the gastrointestinal tract, and effective delivery to target sites. Encapsulating probiotics within liposomes not only protects them from environmental factors such as light, oxygen, and temperature but also shields them from harmful influences like gastric acid and bile. In addition, encapsulation promotes growth, release, and absorption of probiotics in the intestines. This study reviews the characteristics of probiotics and liposomes and their application advantages, and discusses the current state of knowledge of the delivery of probiotics through liposomes. Additionally, the study investigates how the digestive process affects the performance of liposomes and probiotics, focusing on the structural changes that occur in both probiotics and probiotic-loaded liposomes. Finally, the study discusses the challenges and future directions in the field of liposome-delivered probiotics. Liposome delivery of probiotics represents an innovative technology that significantly enhances the stability and bioavailability of probiotics, thereby offering improved protection for individuals' intestinal health. This novel approach creates new possibilities and advantages for probiotics in the realm of intestinal health and is anticipated to receive broader applications in the future.

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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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