乳酸菌的益生功能及作用机制研究进展

Research progress of Lactic acid bacteria on the probiotic properties and mechanisms

摘要: 乳酸菌类益生菌是功能性食品的主要生理活性成分之一,其益生作用已经成为食品科学和临床医学领域的研究热点。本文就近年来乳酸菌改善乳糖不耐症、防治腹泻和消化性溃疡、提高机体免疫力等益生功能和作用机制的研究进展做一综述,并对研究前景提出展望,以期为我国乳酸菌的开发应用奠定基础。

Abstract: Lactic acid bacteria was one of physiological active components in functional foods. Its probiotic actions have been paid much attention in the field of food science and clinical medicine. The research progress on the probiotic potential and mechanism of action,including alleviating of lactose intolerance,preventing and treating of diarrhea and ulcers,enhancing of host's immune response were reviewed in this article,and brought forward the prospect of research with a view to laying the foundation on the development and application of Lactic acid bacteria in our country.