益生菌发酵植物多糖及益生菌制品开发现状

Current Status of Development of Probiotic Fermented Plant Polysaccharides and Probiotic Products

摘要:

植物源多糖作为益生元，被肠道微生物利用后产生短链脂肪酸等多种代谢物，帮助机体维持免疫稳态，目前市场上单一益生元产品逐步向益生菌-益生元产品发展，发酵过程中多糖结构及生物活性的变化成为研究的焦点。本文综述了益生菌发酵对植物多糖分子质量、单糖组成等主要结构及肠道调节、免疫调节功能的影响，分析了发酵后植物多糖相较于发酵前所具备的优势，调研了消费市场上益生菌-多糖益生元产品的种类、主要功效等产业现状，旨在为开发益生菌、益生元产品提供参考。下一步研究需继续深化益生菌转化多糖代谢途径和机制，以优化发酵效率和提升多糖特性，为开发融合益生菌与植物源多糖的功能食品提供理论支持。

Abstract:

Plant-derived polysaccharides, as prebiotics, are utilized by gut microbiota to produce short-chain fatty acids and other metabolites that help maintain immune homeostasis. Currently, the market for single prebiotic products is gradually developing towards probiotic-prebiotic products, and the changes in polysaccharide structure and biological activity during fermentation have become the focus of research. This article reviews the effects of probiotic fermentation on the main structural characteristics such as molecular weight and monosaccharide composition, as well as intestinal regulation and immune regulatory functions of plant polysaccharides. This review analyzes the advantages of fermented plant polysaccharides compared with those before fermentation, and investigates the industrial status such as the types and main effects of the probiotic-polysaccharide prebiotic products in the consumer market. The goal is to provide a reference for the development of probiotic and prebiotic products. Future research should continue to elucidate the metabolism pathways and mechanisms of probiotic conversion of polysaccharides to optimize fermentation efficiency and improve polysaccharide properties, thereby providing theoretical support for the development of functional foods that integrate probiotics and plant-based polysaccharides.