天然甜味剂对肠道菌群的影响研究  

Study on the Effect of Natural Sweeteners on Gut Microbiota

作　　者：郑湘柔 何姗怡 杨汶怡 谢妍 庄丹纯 王馨晨 ZHENG Xiangrou;HE Shanyi;YANG Wenyi;XIE Yan;ZHUANG Danchun;WANG Xinchen(School of Food&Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526000,China)

机构地区：[1]肇庆学院食品与制药工程学院,广东肇庆526000

出　　处：《食品安全导刊》2024年第23期148-150,共3页China Food Safety Magazine

基　　金：2023年肇庆学院大学生创新训练计划项目(X202310580147)。

摘　　要：随着低糖或无糖食品的出现,人们对甜味剂的使用也越来越多。因此,天然甜味剂对人体健康,特别是对肠道菌群的影响成为目前的关注热点之一。本文综述了国内外学者有关罗汉果甜苷、甜菊苷、木糖醇、麦芽糖醇和乳糖醇等各类天然甜味剂对肠道微生物群生态平衡影响的研究,并对上述各类天然甜味剂的理化性质以及其影响肠道菌群的机制进行简要概述,为天然甜味剂的合理使用提供依据与建议。With the emergence of low sugar or sugar free foods,people are increasingly using sweeteners.Therefore,the impact of natural sweeteners on human health,especially on gut microbiota,has become one of the hot topics of concern.This paper reviewed the research on the effects of ecological balance of intestinal microbiota by various natural sweeteners,such as mogrosides,stevioside,xylitol,maltitol and lactotol,and briefly summarized the physical and chemical properties of these natural sweeteners and the mechanism of their impact on intestinal microbiota,providing basis and suggestions for the use of natural sweeteners.

关 键 词：罗汉果甜苷 甜菊苷 木糖醇 麦芽糖醇 乳糖醇 肠道菌群 

分 类 号：TS202.3[轻工技术与工程—食品科学]