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益生菌功能发挥的物质基础与研究新范式

张增 拜依辰 张家超

食品科学2026,Vol.47Issue(14):1-16,16.
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食品科学2026,Vol.47Issue(14):1-16,16.DOI:10.7506/spkx1002-6630-20260317-133

益生菌功能发挥的物质基础与研究新范式

Material Basis and Emerging Research Paradigms of Probiotic Functions

张增 1拜依辰 1张家超2

作者信息

  • 1. 海南大学食品科学与工程学院,海南 海口 570228
  • 2. 海南大学食品科学与工程学院,海南 海口 570228||海南大学全健康协同创新中心,海南 海口 570228
  • 折叠

摘要

Abstract

Probiotics have garnered extensive attention for their roles in regulating host metabolism,immune homeostasis,and gut ecological balance;however,the material basis underlying these functions and the prevailing research paradigms continue to evolve.This review summarizes recent progress in probiotic research from two perspectives:material basis and research paradigms.With respect to material basis,it outlines how probiotic surface-associated components(including adhesins,pili,exopolysaccharides,and cell wall microbe-associated molecular patterns)interact with host receptor axes and elucidates their roles in colonization,immunomodulation,and signal transduction.It also summarizes the roles of probiotic-derived metabolites,including short-chain fatty acids,bile acids and their metabolites,vitamins,polyamines,and neuroactive compounds,in regulating host metabolism and signaling pathways.In addition,it discusses how cross-feeding,niche occupation,and colonization resistance contribute to maintaining gut homeostasis.Regarding research paradigms,it reviews and highlights how emerging multimodal methods such as single-cell technologies,multi-omics integration,organ-on-a-chip platforms,humanized animal models,and clinical studies advance functional dissection and causal verification.Finally,in the context of precision nutrition and individualized medicine,it outlines future application directions and research priorities for probiotics.

关键词

益生菌/物质基础/微生物-宿主互作/多模态研究

Key words

probiotics/material basis/host-microbe interactions/multimodal research

分类

轻工纺织

引用本文复制引用

张增,拜依辰,张家超..益生菌功能发挥的物质基础与研究新范式[J].食品科学,2026,47(14):1-16,16.

基金项目

国家自然科学基金青年基金项目(A类)(32525049) (A类)

食品科学

1002-6630

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