脂质代谢
乳酸
微生物群
生物
细菌
益生菌
发酵
胆汁酸
食品科学
生物化学
新陈代谢
健康福利
生物技术
生物信息学
医学
遗传学
传统医学
作者
Birsen Yılmaz,Neslihan Arslan,Teslime Özge Şahin,Duygu Ağadündüz,Fatih Özoğul,João Miguel Rocha
出处
期刊:Fermentation
[MDPI AG]
日期:2024-07-09
卷期号:10 (7): 350-350
标识
DOI:10.3390/fermentation10070350
摘要
Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented foods rich in LAB is related to different health-promoting benefits; however, in recent years, emerging evidence suggests a contribution of LAB to blood lipid regulation and cardiovascular health via certain mechanisms. Different potential mechanisms for the lipid regulatory effects of LAB may include the interaction of hydroxymethylglutaryl-CoA (HMG-CoA) reductase and bile salt hydrolase activity and bile salt metabolism; gut microbiome modulation; and regulation of mRNA expression of genes related to fat metabolism in animal models and human studies. This review comprehensively aims to answer whether/how LAB influence blood lipids in both animal models and human studies while also uncovering the underlying mechanisms linking LAB to lipid metabolism.
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