发酵乳制品对肥胖患者肠道微生物衍生代谢物的影响:综述

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Tsamaroh Azzah Mukarromah, Ninik Rustanti, Endang Mahati,  Suparmi, Fitriyono Ayustaningwarno
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引用次数: 0

摘要

肥胖是一种多因素代谢紊乱,与肠道菌群失调及其下游代谢物的关系越来越密切。其中,短链脂肪酸(SCFAs)和次级胆汁酸(SBAs)在能量调节、糖脂代谢、炎症和宿主-微生物群串音中起着关键作用。富含益生菌、益生元和生物活性肽的发酵乳制品提供了一种饮食干预,能够调节肠道微生物群落,促进有益代谢产物的产生。这篇叙述性综述综合了动物和人类研究的证据,探讨了肥胖背景下发酵乳制品对短链脂肪酸和SBA产生的影响。研究结果表明,饮用发酵乳可以增加有益细菌(如乳酸杆菌、双歧杆菌)的丰度,增加SCFA和SBA水平,改善肠道屏障功能,并有助于改善代谢结果,包括减少炎症、改善胰岛素敏感性和有利的脂质谱。这些作用是通过涉及游离脂肪酸受体、胆汁酸受体和炎症介质的关键分子途径介导的。进一步的长期、机制和人群多样性研究对于优化配方和证实发酵乳在肥胖管理中的临床应用至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The Impact of Fermented Milk Products on Gut Microbiota-Derived Metabolites in Obesity: A Narrative Review

The Impact of Fermented Milk Products on Gut Microbiota-Derived Metabolites in Obesity: A Narrative Review

Obesity, a multifactorial metabolic disorder, has been increasingly linked to gut microbiota dysbiosis and its downstream metabolites. Among these, short-chain fatty acids (SCFAs) and secondary bile acids (SBAs) play pivotal roles in energy regulation, glucose and lipid metabolism, inflammation, and host-microbiota crosstalk. Fermented milk products, enriched with probiotics, prebiotics, and bioactive peptides, offer a dietary intervention capable of modulating the gut microbial community and promoting the production of beneficial metabolites. This narrative review synthesizes evidence from both animal and human studies to explore the influence of fermented milk products on SCFA and SBA production in the context of obesity. Findings suggest that fermented milk consumption enhances the abundance of beneficial bacteria (e.g., Lactobacillus, Bifidobacterium), increases SCFA and SBA levels, improves intestinal barrier function, and contributes to improved metabolic outcomes, including reduced inflammation, improved insulin sensitivity, and favorable lipid profiles. These effects are mediated through key molecular pathways involving free fatty acid receptors, bile acid receptors, and inflammatory mediators. Further long-term, mechanistic, and population-diverse studies are essential to optimize formulations and substantiate clinical applications of fermented milk in obesity management.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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