现代食品科技2026，Vol.42Issue(4)：345-356,12.DOI:10.13982/j.mfst.1673-9078.2026.4.0455
双歧杆菌及其发酵溶胞物的抗氧化特性与应用研究进展
Research Progress on Antioxidant Properties and Applications of Bifidobacterium and Bifidobacterium-fermented Lysates
摘要
Abstract
Bifidobacterium,as a crucial probiotic,has been proven to play a pivotal role in maintaining intestinal microecological balance,enhancing immunity,and promoting nutrient absorption.Recently,Bifidobacterium-fermented lysates(BFL)have garnered attention because of their remarkable antioxidant capacities,particularly their ability to scavenge free radicals and protect cells from oxidative damage;thus,BFL exhibit potential for anti-aging,anti-inflammatory,and anti-tumor applications.This is a review of the antioxidant properties of Bifidobacterium and BFL,including in vitro and in vivo antioxidant activity assessment methods and experimental models,identification of antioxidant components,and their mechanisms of action.Furthermore,the application prospects of BFL in the food industry,cosmetics,and medical fields have been analyzed.Additionally,the article outlines future research directions regarding BFL in the quantitative analysis of active ingredients,clinical safety assessment,and optimized preparation processes,to provide novel insights into the development and industrial application of natural antioxidants.关键词
双歧杆菌/抗氧化特性/发酵溶胞物(BFL)/作用机制/应用前景Key words
Bifidobacterium/antioxidant properties/Bifidobacterium-fermented lysates(BFL)/mechanism of action/application prospects引用本文复制引用
程璐,黄宏林,霍晟泽,梁浩然,刘俊鑫,曹菁怡,何键..双歧杆菌及其发酵溶胞物的抗氧化特性与应用研究进展[J].现代食品科技,2026,42(4):345-356,12.基金项目
教育部产学合作协同育人项目(201901100004) （201901100004）
广东省科技计划项目(2021B1212040017) （2021B1212040017）
中山大学本科教学改革与教学质量工程项目(33000-12220011) （33000-12220011）
