益生菌促进肠道维生素吸收:影响因素和潜在机制。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-06-24 DOI:10.1039/d4fo04252b
Peiling Hu, Han Tan, Weiping Xu, Shijian Liu, Jiajia Song, Xiaoyong Chen, Huayi Suo
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引用次数: 0

摘要

维生素是许多身体功能和代谢调节所必需的。益生菌在促进肠道吸收维生素方面的重要性已得到证实,但有几个因素影响这种促进的有效性。尽管如此,关于益生菌促进这一过程的机制的研究仍然有限。在本文中,我们讨论了益生菌促进肠道维生素吸收的潜在机制。这些包括改变肠道微生物群的组成,改善肠道环境,调节肠道pH值,增强维生素的表达和活性,合成转运蛋白,产生结合蛋白,以及产生生后菌。此外,益生菌促进肠道维生素吸收可能受到消化酶、维生素转运蛋白、维生素结合蛋白和膳食脂质的影响。了解益生菌如何影响肠道维生素吸收的影响因素并阐明其潜在的作用机制对于释放益生菌的全部潜力和开发有效的应用至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Probiotics enhance vitamin absorption in the intestine: influencing factors and potential mechanisms.

Vitamins are essential for numerous bodily functions and metabolic regulation. The importance of probiotics in promoting intestinal absorption of vitamins has been confirmed, yet several factors influence the effectiveness of this promotion. Despite this, studies on the mechanisms by which probiotics facilitate this process remain limited. In this review, we discuss the potential mechanisms through which probiotics promote intestinal vitamin absorption. These include altering the composition of the intestinal microbiota, improving the intestinal environment, regulating intestinal pH, enhancing vitamin expression and activity, synthesizing transporter proteins, producing binding proteins, and generating postbiotics. Additionally, the promotion of intestinal vitamin absorption by probiotics may be influenced by digestive enzymes, vitamin transporter proteins, vitamin-binding proteins, and dietary lipids. Understanding the factors that influence how probiotics affect intestinal vitamin absorption and elucidating their underlying mechanisms of action are crucial for unlocking the full potential of probiotics and developing effective applications.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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