摘要
随着肠道微生物群与人类健康关系研究的不断深入,益生菌在健康领域的应用受到广泛关注。作为新一代益生菌的代表,嗜黏蛋白阿克曼菌(AKK)在维持肠道屏障功能,调节免疫平衡及代谢稳态方面表现出独特的益生特性。AKK在人体肠道中占比约1%~3%,代谢黏蛋白产生短链脂肪酸参与宿主能量代谢和免疫调控。研究表明,在肥胖、2型糖尿病、炎症性肠病及神经退行性疾病等病理状态下,AKK丰度显著下降,而适量补充AKK可改善代谢紊乱,增强肠道屏障功能及缓解炎症反应。此外,基因工程工具(如CRISPR-Cas系统)及质粒载体的开发,为AKK的功能基因研究及新型益生菌制剂设计提供了重要支撑。本文综述AKK的生物学特性、体外益生功能、疾病防控作用及基因工程策略,探讨其在健康管理和疾病干预中的潜力与挑战,旨在为AKK的精准营养应用、个性化治疗及产业化开发提供理论依据。
With the continuous in-depth research on the relationship between the gut microbiota and human health,the application of probiotics in the field of health has attracted widespread attention.As a representative of the next-generation probiotics,Akkermansia muciniphila(AKK)has demonstrated unique characteristics in maintaining intestinal barrier function,modulating immune homeostasis,and regulating metabolic stability.AKK constitutes approximately 1%-3%of the human gut microbiota,where it metabolizes mucin to produce short-chain fatty acids(SCFAs)that participate in host energy metabolism and immune regulation.Studies have demonstrated that the abundance of AKK is significantly reduced in various pathological states,including obesity,type 2 diabetes,inflammatory bowel disease,and neurodegenerative diseases.Conversely,appropriate supplementation with AKK has been shown to ameliorate metabolic disorders,enhance intestinal barrier function,and alleviate inflammatory responses.The development of genetic engineering tools,such as the CRISPR-Cas system,and the construction of plasmid vectors have provided crucial support for the functional gene research of AKK and the design of novel probiotic formulations.This review comprehensively examines the biological characteristics,in vitro probiotic functions,disease prevention and control roles,and genetic engineering strategies of AKK.It explores its potential and challenges in health management and disease intervention,with the aim of providing a theoretical basis for the precise nutritional applications,personalized therapeutic approaches,and industrial development of AKK.
作者
艾连中
武孜晗
宋馨
AI Lianzhong;WU Zihan;SONG Xin(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240)
出处
《中国食品学报》
北大核心
2025年第7期1-11,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
“国家乳业技术创新项目(2024-KFKT-023)”的支持
作者简介
第一作者:艾连中,男,教授,E-mail:ailianzhong1@126.com。
