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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.27 No.1
- 발행연도
- 2022.3
- 수록면
- 1 - 13 (13page)
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초록· 키워드
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Owing to their long history of safe use, probiotic microorganisms, typically from the genus Lactobacillus, have long been recognized, especially in traditional and fermented food industries. Although conventionally used for dairy, meat, and vegetable fermentation, the use of probiotics in health foods, supplements, and nutraceuticals has gradually increased. Over the past two decades, the importance of probiotics in improving gut health and immunity as well as alleviating metabolic diseases has been recognized. The new concept of a gut-heart-brain axis has led to the development of various innovations and strategies related to the introduction of probiotics in food and diet. Probiotics influence gut microbiota profiles, inflammation, and disorders and directly impact brain neurotransmitter pathways. As brain health often declines with age, the concept of probiotics being beneficial for the aging brain has also gained much momentum and emphasis in both research and product development. In this review, the concept of the aging brain, different in vivo aging models, and various aging-related benefits of probiotics are discussed.
목차
ABSTRACT
INTRODUCTION TO AGING
THE AGING BRAIN
CAUSES OF AGING
MODELS USED IN AGING RESEARCH
PROBIOTICS
THE GUT-BRAIN AXIS
GUT MICROBIOME AND THE GUT-BRAIN AXIS
CHANGES IN NEUROCHEMICAL LEVELS
CHANGES IN IMMUNOMODULATORY RESPONSES
PHYSIOLOGICAL CHANGES OBSERVED DURING AGING AND THE ROLES OF PROBIOTICS
PSYCHOBIOTICS
CONCLUSION
REFERENCES
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