Mechanisms of probiosis and prebiosis: considerations for enhanced functional foods.
Mechanisms of probiosis and prebiosis: considerations for enhanced functional foods.
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DOI：
10.1016/j.copbio.2009.01.002
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发表时间：
2009-04
影响因子：
7.7
通讯作者：
Versalovic, James
中科院分区：
文献类型：
--
作者：
Saulnier, Delphine M. A.;Spinler, Jennifer K.;Gibson, Glenn R.;Versalovic, James
宏基因组学和代谢组学技术正在拓宽我们对人类肠道微生物群在健康和疾病中所起作用的认识。多年来，益生菌和益生元一直被纳入食品中以获得健康益处，但我们直到最近才开始了解它们的作用模式。本文综述了益生菌和益生元作用机制的最新进展，并介绍了如何将这些知识转移到选择针对不同人群的功能性食品中。将特别关注在婴儿和老年人功能性食品中添加益生元和益生菌。
The technologies of metagenomics and metabolomics are broadening our knowledge of the roles the human gut microbiota play in health and disease. For many years now, probiotics and prebiotics have been included in foods for their health benefits, however we have only recently begun to understand their modes of action. This review highlights recent advances in deciphering the mechanisms of probiosis and prebiosis, and describes how this knowledge could be transferred to select for enhancing functional foods targeting different populations. A special focus will be given to the addition of prebiotics and probiotics in functional foods for infants and seniors.
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影响因子：
12.4
作者：
Grueber, C.;Wendt, M.;Niggemann, B.
通讯作者：
Niggemann, B.
影响因子：
105.7
作者：
Hickson, Mary;D'Souza, Aloysius L.;Bulpitt, Christopher J.
通讯作者：
Bulpitt, Christopher J.
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5.1
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Ellis, Kenneth J.
影响因子：
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作者：
Ding, W. K.;Shah, N. P.
通讯作者：
Shah, N. P.
DOI：
10.1152/ajpgi.90227.2008
发表时间：
2008-11-01
影响因子：
4.5
作者：
Ewaschuk, Julia B.;Diaz, Hugo;Madsen, Karen L.
通讯作者：
Madsen, Karen L.