基于益生菌的功能食品在提高生育能力中的作用综述

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-16 DOI:10.1016/j.jff.2025.106871

Nader Khani , Mansour Rabie Ashkezary , Negin Hosseinzadeh , Baharak Aghapour , Asad Hosseini , Roya Abedi Soleimani , Sousan Houshmandi , Seyed mohamad javad Shokouhian , Aziz Homayouni-Rad

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引用次数: 0

摘要

许多食品被称为“功能食品”。然而，这个术语的定义很差。一个常用的定义是，它们含有“超出基本营养”的对健康有积极影响的物质。在全球范围内，人们非常重视将其作为一种具有成本效益和更安全的替代方法，用于预防、治疗和管理各种与健康有关的问题，包括不孕症等生殖挑战。不孕症是在某些已婚夫妇中非常常见的一种情况，其特点是异性伴侣之间在大约12个月的无保护性交后无法怀孕。有不同类型的功能食品可以提高夫妇的生育能力，包括动物源性功能食品，植物源性功能食品和微生物功能食品（基于益生菌）。以发酵产生的益生菌为基础的功能性食品，包括开菲尔、酸奶、奶酪和发酵乳。本文综述了以益生菌为基础的功能性食品在提高生育能力方面可能发挥的作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The role of functional foods based on probiotics in improving fertility: A review1

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The role of functional foods based on probiotics in improving fertility: A review1

Many foods are described as “functional foods”. However, the term is poorly defined. A commonly used definition is that they contain substances that have positive effects on health “beyond basic nutrition”. On a global scale, significant emphasis has been placed on their ingestion as a cost-effective and safer alternative for the prevention, treatment, and management of various health-related issues, including reproductive challenges such as infertility. Infertility represents a condition that is notably common among certain married couples and is characterized by the inability to conceive following approximately twelve months of unprotected sexual intercourse between heterosexual partners. There are different types of functional foods that can have effects that improve fertility in couples, including Animal-derived functional foods, Plant-derived functional foods, and Microbial functional foods (based on probiotics). Functional foods based on probiotics produced through fermentation, which include kefir, yogurt, cheese and fermented milk. This review highlights the possible role of functional foods based on probiotics in improving fertility.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.