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食品研究与开发:2024,45(6):211-217
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副干酪乳杆菌的益生特性及其机制研究进展
(1.浙江工商大学 食品与生物工程学院,浙江 杭州 310018;2.东营市一大早乳业有限公司,山东 东营 257400)
Research Progress on Probiotic Properties and Mechanism of Lactobacillus paracasei
(1.School of Food and Bioengineering,Zhejiang Gongshang University,Hangzhou 310018,Zhejiang,China;2.Dongying Yidazao Dairy Co.,Ltd.,Dongying 257400,Shandong,China)
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投稿时间:2023-06-26    
中文摘要: 副干酪乳杆菌是一种具有多种益生特性的乳酸菌,近年来引起国内外的广泛关注。结合国内外研究进展,对副干酪乳杆菌的益生特性进行深度归纳与解析,从免疫系统、脂质代谢、抗氧化和抑菌方面揭示副干酪乳杆菌的益生作用机制。此外,基于未来发展趋势,对副干酪乳杆菌作为后生元发挥的作用与机制进行探讨,并展望未来在本领域的研究热点,旨在为副干酪乳杆菌的广泛应用提供理论支撑和研究导向,助力益生菌产业的可持续发展。
Abstract:Lactobacillus paracasei is a lactic acid bacterium with a variety of probiotic properties that has attracted much attention in recent years.The probiotic properties of Lactobacillus paracasei were summarized based on Chinese and overseas progress.The probiotic mechanism of L.paracasei was revealed in terms of the immune system,lipid metabolism,antioxidant,and antibacterial effects.In addition,the role and mechanism of L.paracasei as a postbiotic was discussed based on future development trends,and future research hotspots in this field were anticipated,so as to provide theoretical support and research guidance for the widespread application of L.paracasei and contribute to the sustainable development of the probiotic industry.
文章编号:202406029     中图分类号:    文献标志码:
基金项目:浙江省自然科学基金重点项目(LZ22C200003)
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