文献类型：期刊文献

中文题名：益生菌改善代谢综合症研究进展

英文题名：Research advances in probiotics and metabolic syndrome

作者：郭俊霞[1];张艳贞[1];陈文[1]

第一作者：郭俊霞

机构：[1]北京联合大学应用文理学院食品科学系

第一机构：北京联合大学生物化学工程学院食品科学系|北京联合大学应用文理学院

年份：2014

期号：6

起止页码：1583-1588

中文期刊名：食品安全质量检测学报

外文期刊名：Journal of Food Safety & Quality

收录：CSTPCD

语种：中文

中文关键词：益生菌;代谢综合征;减肥;降血脂;胰岛素敏感性

外文关键词：probiotics;;metabolic syndrome;;weight loss;;lowering blood lipids;;insulin-sensitivity

摘要：益生菌是广泛应用于食品中的对人体健康有益的活的微生物。近年随着代谢综合征发病率逐年升高,越来越多的研究显示益生菌良好的改善代谢综合征的作用。肠道菌群失调与代谢综合征的发生发展密切相关,而益生菌则可逆转这种肠道菌群分布。动物实验和临床实验均显示,益生菌(尤其是乳杆菌和双歧杆菌),具有良好的改善代谢综合征的功效,表现出减肥、降血脂、降血压和降血糖等作用。研究显示益生菌通过抑制脂肪合成和加强脂肪分解,保护胰岛β细胞和提高胰岛素敏感性而加快葡萄糖转运,增加胆固醇转化和增加胆汁酸排出、释放血管紧张素转化酶抑制肽等途径发挥对代谢综合征的调节作用。本文就益生菌改善代谢综合征的研究进行综述,为益生菌在功能食品领域的进一步研发与利用提供参考。
ABSTRACT:Probiotics, being defined as live micro-organisms with a health benefit, have been widely ap-plied in different foods. Recently the incidence of metabolic syndrome increased year by year, and more and more studies showed that probiotics could improve metabolic syndrome. The intestinal flora was closely related to the development of metabolic syndrome, and the changes of gut microbiota could be reversed by probiotics. Animal experiments and clinical trials demonstrated that probiotics, especially Lactobacillus and Bifidobacterium, had a good improving effect on metabolic syndrome, showing the features of weight loss, lowering blood lipids, lowering blood pressure and lowering blood sugar and so on. The data showed that the fat synthesis had been inhibited and its dissoves had been enhanced by probiotics. Secondly, probiotics protected islet beta cells, improved insulin sensitivity and raised glucose transport. Thirdly, probiotics accelerated the converse of cholesterol and increased the excretion of bile. Finally, probiotics also released angiotensin converting enzyme inhibitory peptides. These pathways might be the possible mechanisms of improving metabolic syndrome by probiotics. The present paper summaries the improving effect of probiotics on metabolic syndrome, so as to provide a reference for the further study and utilization of pro-biotics in functional foods.