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食品与发酵工业  2021, Vol. 47 Issue (7): 292-300    DOI: 10.13995/j.cnki.11-1802/ts.025493
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
王路1,2,3,4,5, 张蕾1,2,3,4,5, 郑皎碧1,2,3,4,5, 王琼熠1,2,3,4,5, 范辉1,2,3,4,5*
1(广东省代谢病中西医结合研究中心(广东药科大学),广东 广州,510006)
2(糖脂代谢病教育部重点实验室(广东药科大学),广东 广州,510006)
3(国家中医药管理局高脂血症调肝降脂重点研究室(广东药科大学),广东 广州,510006)
4(广东药科大学 中医药研究院,广东 广州,510006)
5(广东省代谢性疾病中医药防治重点实验室,广东 广州,510006)
Research progress on the mechanism of fermented products in regulating glycolipid metabolic diseases
WANG Lu1,2,3,4,5, ZHANG Lei1,2,3,4,5, ZHENG Jiaobi1,2,3,4,5, WANG Qiongyi1,2,3,4,5, FAN Hui 1,2,3,4,5*
1(Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University,Guangzhou 510006,China)
2 (Key Laboratory of glycolipid metabolic disease Ministry of Education,Guangdong Pharmaceutical University,Guangzhou 510006,China)
3(Key Unit of Modulating Liver to Treat Hyperlipemia SATCM,Guangdong Pharmaceutical University,Guangzhou 510006,China)
4(Institute of Traditional Chinese medicine,Guangdong Pharmaceutical University,Guangzhou 510006,China)
5(Guangdong provincial key laboratory of TCM prevention and treatment of metabolic diseases,Guangzhou 510006,China)
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摘要 发酵作为一种古老的食品加工技术,不仅能延长食品的保存时间,而且具有改变食品特性的功能。随着近代生物技术的发展,发酵制品的潜在健康价值逐渐显现,在防治糖脂代谢性疾病方面的效应也受到更多关注。该文从调节神经内分泌紊乱、胰岛素抵抗、氧化应激、代谢性炎症和肠道菌群失调5个方面阐述发酵制品对糖脂代谢性疾病的作用机制,评估其作为保健品或药剂的潜力,为今后将发酵制品用于防治糖脂代谢性疾病提供参考。
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关键词:  发酵制品  糖脂代谢性疾病  神经内分泌  胰岛素抵抗  氧化应激  代谢性炎症  肠道菌群    
Abstract: As an ancient food processing technology, fermentation can not only extend the shelf life of food, but also change the characteristic of food. With the development of modern biotechnology, the potential health value of fermented products has gradually emerged, and its effects in the prevention and treatment of glucolipid metabolic diseases have also received more attention. This article describes the mechanism of fermented products on glycolipid metabolic diseases from five aspects: regulating neuroendocrine disorders, insulin resistance, oxidative stress, metabolic inflammation, and gut microbiota. Simultaneously, the potential of fermented products as health care products or drug for improving glucose and lipid metabolism is also reviewed, hoping to provide reference for future theoretical and clinical research on glycolipid metabolic diseases.
Key words:  fermented products    glycolipid metabolic diseases    neuroendocrine    insulin resistance    oxidative stress    metabolic inflammation    gut microbiota
收稿日期:  2020-07-31      修回日期:  2020-09-27           出版日期:  2021-04-15      发布日期:  2021-05-20      期的出版日期:  2021-04-15
基金资助: 国家重点研发计划项目(2018YFC1704205);国家自然科学基金项目(2019B030302005);广东省科技创新战略专项项目(2018A0303130065)
作者简介:  硕士研究生(范辉副教授为通讯作者,E-mail :
王路,张蕾,郑皎碧,等. 发酵制品调控糖脂代谢性疾病作用机制的研究进展[J]. 食品与发酵工业, 2021, 47(7): 292-300.
WANG Lu,ZHANG Lei,ZHENG Jiaobi,et al. Research progress on the mechanism of fermented products in regulating glycolipid metabolic diseases[J]. Food and Fermentation Industries, 2021, 47(7): 292-300.
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