英语翻译Yogurt,defined as the product of milk fermentation by Lac-tobacillus delbrueckii subsp.bulgaricus and Streptococcus ther-mophilus,has a long history of beneficial impact on the well-being of humans.In a few articles workers have focused o

英语翻译Yogurt,defined as the product of milk fermentation by Lac-tobacillus delbrueckii subsp.bulgaricus and Streptococcus ther-mophilus,has a long history of beneficial impact on the well-being of humans.In a few articles workers have focused o
英语翻译
Yogurt,defined as the product of milk fermentation by Lac-tobacillus delbrueckii subsp.bulgaricus and Streptococcus ther-mophilus,has a long history of beneficial impact on the well-being of humans.In a few articles workers have focused on the scientifically documented impact of yogurt cultures alone on gut metabolism (1,23).Yogurt bacteria have been shown to improve lactose digestion in lactose-intolerant in-dividuals (16,17,20,21,27),to affect the intestinal transit time (11),and to stimulate the gut immune system (2,14,31),although some authors failed to confirm these conclu-sions (5,6,35).The immunological and genetic basis of the immunostimulatory properties of yogurt starters has also been investigated (8,15).
Nevertheless,the scientific background of these studies and the application of the term “probiotic” to the starter bacteria
L.delbrueckii subsp.bulgaricus and S.thermophilus are still strongly debated (13,33).As indicated by Guarner et al.(13),recent scientific developments have challenged the validity and usefulness of the in vitro selection criteria traditionally pro-posed for probiotics.
Traditional yogurt starters have nonhuman origins,and they (especially streptococci) are known to suffer from exposure to gastric acidic conditions (7) and to have a moderate ability to adhere to intestinal epithelial cells (12).
Survival during passage through the gastrointestinal tract is generally considered a key feature for probiotics to preserve their expected health-promoting effects (3).
There have been conflicting studies concerning the recovery of L.delbrueckii subsp.bulgaricus and S.thermophilus from fecal samples after daily yogurt ingestion.Some authors re-ported that L.delbrueckii subsp.bulgaricus and S.thermophilus were not recovered from feces of young (9) and elderly (26) subjects.On the other hand,Brigidi et al.(4) reported that for 6 days after the end of treatment,they recovered S.thermophi-lus from fecal samples from 10 healthy subjects who had in-gested a pharmaceutical preparation orally for 3 days.The persistence of a yogurt culture in the human gut was also recently confirmed by Mater et al.(22),who studied 13 healthy volunteers fed yogurt containing rifampin- and streptomycin-resistant strains of S.thermophilus and L.delbrueckii subsp.bulgaricus.

英语翻译Yogurt,defined as the product of milk fermentation by Lac-tobacillus delbrueckii subsp.bulgaricus and Streptococcus ther-mophilus,has a long history of beneficial impact on the well-being of humans.In a few articles workers have focused o
Yogurt,defined as the product of milk fermentation by Lac-tobacillus delbrueckii subsp.bulgaricus and Streptococcus ther-mophilus,has a long history of beneficial impact on the well-being of humans.In a few articles workers have focused on the scientifically documented impact of yogurt cultures alone on gut metabolism (1,23).Yogurt bacteria have been shown to improve lactose digestion in lactose-intolerant in-dividuals (16,17,20,21,27),to affect the intestinal transit time (11),and to stimulate the gut immune system (2,14,31),although some authors failed to confirm these conclu-sions (5,6,35).The immunological and genetic basis of the immunostimulatory properties of yogurt starters has also been investigated (8,15).
酸奶,由德氏乳杆菌亚种,乳酸菌和链球菌导致的牛奶发酵而产生的产品,长期以来对人类的身体健康有着很好的作用.在一些文章中,人们总是集中在酸奶对于肠道新陈代谢的已有科学记录的影响上(1,23).尽管有的作者在确认这些结论时失败了,但酸奶中的乳酸菌确实可以改善个体对于乳糖不耐症的乳糖消化能力,并能影响肠道的转接时间(11),刺激肠道免疫系统(2,14,31),基于酸奶开胃菜的免疫刺激性能上的免疫学和基因学也已经开始进行研究.
Nevertheless,the scientific background of these studies and the application of the term “probiotic” to the starter bacteria L.delbrueckii subsp.bulgaricus and S.thermophilus are still strongly debated (13,33).As indicated by Guarner et al.(13),recent scientific developments have challenged the validity and usefulness of the in vitro selection criteria traditionally pro-posed for probiotics.
然而,这些研究的科学背景和对于把开胃菌种德氏乳杆菌亚种,乳酸菌和链球菌作为益生素的应用还在被业界激烈争论(13,33).如Guarner et al.(13)所示,最近的科学发展已经挑战了传统的对于益生菌的体外选择标准的正确性和有用性
Traditional yogurt starters have nonhuman origins,and they (especially streptococci) are known to suffer from exposure to gastric acidic conditions (7) and to have a moderate ability to adhere to intestinal epithelial cells (12).
传统的酸奶开胃菜拥有非人类起源,他们（特别是链球菌）被人熟知是因为他们暴露在胃酸环境中(7),并且他们有适度的能力可以粘附在肠道上皮细胞上(12).
Survival during passage through the gastrointestinal tract is generally considered a key feature for probiotics to preserve their expected health-promoting effects (3).
通过胃肠道的幸存物通常被认为是益生菌的一个主要特征,来保留他们对于促进健康的作用
There have been conflicting studies concerning the recovery of L.delbrueckii subsp.bulgaricus and S.thermophilus from fecal samples after daily yogurt ingestion.
每天饮用酸奶后通过对排泄样品的研究,对于德氏乳杆菌亚种,乳酸菌和链球菌的愈合作用依然有很多有争论性的研究
Some authors re-ported that L.delbrueckii subsp.bulgaricus and S.thermophilus were not recovered from feces of young (9) and elderly (26) subjects.
有一些作者报告指出从试验的老人和孩子的排泄物中发现德氏乳杆菌亚种,乳酸菌和链球菌并没有恢复
On the other hand,Brigidi et al.(4) reported that for 6 days after the end of treatment,they recovered S.thermophi-lus from fecal samples from 10 healthy subjects who had in-gested a pharmaceutical preparation orally for 3 days.
另一方面,Brigidi et al.(4)指出经过治疗后6天中,他们从10个健康的试验者的排泄物样品中恢复了链球菌,这10个试验者已经服用了3天的药物制剂
The persistence of a yogurt culture in the human gut was also recently confirmed by Mater et al.(22),who studied 13 healthy volunteers fed yogurt containing rifampin- and streptomycin-resistant strains of S.thermophilus and L.delbrueckii subsp.bulgaricus.
酸奶菌在人类肠道的持续性最近也由Mater et al.(22)确认证实,Mater et al.研究了13个健康的志愿者,这些志愿者都已经喝过包含利福平和链霉素的耐药菌株德氏乳杆菌亚种,乳酸菌和链球菌的酸奶