益生菌活菌与死菌的保健作用研究进展  

Development of Beneficial Health Effects of Viable and Non-viable Probiotics Cells

作　　者：魏华[1] 刘春梅[1] 程波财[1] 徐峰[1] 

机构地区：[1]南昌大学中德联合研究院教育部食品科学重点实验室,江西南昌330047

出　　处：《食品科学》2007年第11期618-623,共6页Food Science

基　　金：国家留学基金委员会项目;芬兰国际交流中心项目

摘　　要：酸奶和发酵制品均强调活菌的重要性。然而,并非活菌产品才具有保健效果。就乳糖酶缺乏症、过敏性鼻炎、急性胃肠炎患者而言,活菌和死菌具有相似的临床治疗效果。在刺激免疫系统、抗肿瘤、治疗阴道炎等方面,活菌的生理功能强于死菌,而在清除黄曲霉毒素方面,死菌则强于活菌。目前益生菌功能研究多限于活菌,且在某些活菌和死菌功能研究中存在争议,提示将来的研究应对两者进行科学的对照实验。The viable cells of probiotics are emphasized for yoghurt and fermented foods. Not only viable cells but also non-viable cells products of probiotics have beneficial health effects. The non-viable cells of probiotics have showed similar clinical effects on improving lactose tolerance, allergic rhinitis and gastroenteritis as viable cells. Viable cells are stronger than non-viable cells in stimulating immune system, anti-tumour capabilities and viginosis curing effects caused by Candida sp, yet weaker in removing aflatoxin. Currently most studies have been focused on viable cells of probiotic bacteria. Nevertheless, there has been some controversy on the functions of viable and non-viable cells. In the future it is suggested that double-blinded, placebo- controlled and randornised studies on the function of viable and non-viable cells of probiotics bacteria would be warranted to look for their differences and mechanisms.

关 键 词：益生菌 活菌 死菌 保健作用 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]