黄芪等药食同源类中药作为功能性食品与肠道菌群的相互作用

中草药是我国文化的瑰宝,中医理论是中国传统医学的核心,其中的许多理念都可以与现代食品工业中的功能性食品概念得到统一与平衡。自古人们便发现药品与食品有同一来源,现如今,药食同源概念已被大众广泛接受,黄芪等多味中药被先后列入药食同源目录中,药食同源类中药中含有丰富的生物活性物质,可作为特色资源被开发成相关功能性食品,实现传统医学与现代理念的结合。黄芪中的主要功能性成分——黄酮类、多糖类和皂苷类能通过影响肠道菌群的种群结构、代谢以及肠道细胞功能等方式维持肠道微环境稳态,进而影响人体健康;另一方面,肠道菌群也参与这些活性成分在体内的吸收、代谢、转化等各个步骤,对其功效的发挥产生影响,提高其生物利用度,是生物活性物质发挥功效相关机制中必不可少的角色。该文主要对黄芪中的黄酮类、多糖类和皂苷类活性成分与肠道菌群的相互作用做一综述,同时列举出其他药食两用中药中的这3种主要功能成分与肠道菌群的相互作用方式,进行概括,为黄芪等药食同源类中药作为功能性食品原料的功效机制及新产品应用与开发方面提供理论基础,并对黄芪等药食同源类中草药功能性食品的未来发展提出建议与展望。

Interaction between homologous functional food Astragali Radix and intestinal flora

Traditional Chinese medicine(TCM)is the treasure of our culture,and TCM theory is the core of traditional Chinese medicine.Many of its concepts can be unified and balanced with modern functional food ideas.Even in ancient days,people had already found that medicine and food have the same source.Nowadays,homology between drug and food has been accepted widely.Astragali Radix and some other herbs have been used both as food and medicine,with a variety of bio-active substances,so such herbs can be used as characteristics resources to be developed into functional food.It′s a combination of traditional medicine and modern ideas.Flavonoids,polysaccharides and saponins,the main compositions of Astragali Radix,can keep intestinal microenvironment homeostasis and human health by influencing the population structure,metabolism and intestinal cell function of intestinal flora.On the other hand,intestinal flora is also involved in the absorption,metabolism,transformation and other steps of these active ingredients in the body,which has an impact on their effectiveness and improves their bioavailability,playing an essential role in the relevant mechanism of their effectiveness.In this paper,we summarize the interaction between the above three functional ingredients in Astragali Radix and intestinal flora,sum up the interaction between these three functional ingredients of other homologous drugs and intestinal flora,provide a theoretical basis for the mechanism and application of functional food materials,and propose some suggestions and prospects for their future development.