后益生菌与益生菌:人类健康可能的新盟友

IF 7 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Chiara Maria Calvanese , Francesco Villani , Danilo Ercolini , Francesca De Filippis
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引用次数: 0

摘要

后生物制剂,被定义为“对宿主有益的无生命微生物和/或其成分的制剂”,正在成为营养和临床研究的新前沿。这篇综述的目的是总结目前的科学文献后生物给药,比较与使用活或灭活形式的微生物相关的证据。益生菌或后生物的施用不应被认为是相互排斥的,而是相互依赖的方法,可以根据特定的微生物,目标人群及其特定需求进行选择。此外,我们强调了组学方法作为筛选微生物菌株以鉴定生物后遗传性状的有效工具的潜力。最后,我们讨论了仍然限制后生物产品在市场上广泛传播的问题。事实上,我们强调,迫切需要更明确和具体的法规来鼓励后生物领域的研究和开发。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Postbiotics versus probiotics: Possible new allies for human health
Postbiotics, defined as “preparations of inanimate microorganisms and/or their components that confer a health benefit to the host,” are emerging as a new frontier in nutritional and clinical research. This review aims to summarize the current scientific literature on postbiotics administration, comparing the evidence associated with the use of live or inactivated forms of microorganisms. The administration of a probiotic or postbiotic should not be considered as mutually exclusive, but rather as interdependent approaches, that can be chosen based on the specific microorganism, the target population and its specific needs. In addition, we highlighted the potential of ‘omics approaches as an efficient tool for the screening of microbial strains to identify postbiotic genetic traits. Finally, we discussed the issues that still limit the broad diffusion of postbiotic products on the market. Indeed, we highlighted that there is certainly an urgent need for greater clarity and a specific regulation to encourage research and development in the postbiotic sector.
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来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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