膳食中的主要成分对肠道微生物组成及代谢影响的研究进展

随着对肠道微生物结构和功能的不断挖掘,研究发现肠道微生物参与人体与膳食相关的多项生理过程,膳食在调节人体肠道微生物的组成和代谢活动中有重要作用。膳食营养中含有肠道菌群代谢所需的底物,以多种途径影响肠道菌群的组成和功能。本文对近几年来国内外关于膳食主成分对肠道菌群组成及代谢影响的研究进行综述,以肠道菌群为靶点,通过调整人类的食物多样性来改善宿主的代谢能力和健康,旨在为肠道菌群的研究及其饮食调控提供参考。     

膳食纤维与短链脂肪酸对肠道微生物以及宿主健康的影响

膳食纤维是一类能被肠道微生物利用的物质,微生物代谢产生的短链脂肪酸影响宿主健康。已有的研究证实,膳食纤维是一种多糖,它既不能被胃肠道消化吸收,也不能产生能量,饮食中添加膳食纤维能够显著改变肠道微生物的多样性,使产短链脂肪酸的菌群丰度提升。不同类别的短链脂肪酸发挥的作用迥异,对宿主的物质能量代谢、免疫系统及相关疾病的发生均有侵染。主要综述膳食纤维对肠道微生物演替的变化和可能的潜在机制,以及由代谢产生的短链脂肪酸对宿主健康的影响,为探究饮食、肠道微生物及宿主健康三者间关系提供参考。     

膳食纤维经肠道微生态途径调节脂质代谢作用的研究进展

肠道菌群通过宿主与饮食交互作用在机体的脂质代谢过程中扮演着十分重要的角色。食物中广泛存在的膳食纤维及肠道菌群代谢的产物可选择性地改变肠道菌群组成,进而提高肠道短链脂肪酸水平、降低炎性因子表达水平、影响饥饿禁食诱导因子表达,从而改善机体的脂质代谢水平。膳食纤维这种通过改善肠道菌群组成来调节机体脂质代谢的生物活性作用,为预防和治疗脂质代谢紊乱等相关疾病提供了新的研究思路。本文在查阅文献的基础上,对膳食纤维经肠道微生态途径调节脂质代谢的活性作用及其机制进行了综述。     

膳食、肠道微生物与人体健康

膳食与宿主的代谢、免疫系统密切相关。大量报道表明膳食显著影响肠道菌群的组成和功能,进一步影响宿主生理。基于肠道菌群膳食干预的健康调控策略已成为研究热点。本文作者综述了近年来国内外高水平团队的相关研究成果,介绍了膳食模式、膳食成分、功能膳食补充剂对肠道微生物及人体健康研究的相互关系,为相关膳食干预策略的开发提供一些借鉴和参考。     

杂豆膳食纤维生理功能及其作用机制研究进展

杂豆膳食纤维因具有良好的降血糖、降血脂以及调节肠道菌群结构等作用受到广泛关注。杂豆膳食纤维通过改善胰岛素抵抗、提高胰岛素敏感性,调控消化酶的活性、抑制葡萄糖吸收以及改善氧化应激与炎症反应等途径降低血糖水平;通过减少胆固醇的吸收、促进胆固醇的排泄,抑制内源性胆固醇的合成以及增殖肠道益生菌等途径降低血脂水平。对杂豆膳食纤维生理功能及作用机制进行系统分析和总结,为杂豆膳食纤维相关功能食品的研发和应用提供依据。     

抗性淀粉改善肠道功能及糖脂代谢的研究进展

抗性淀粉是一类在小肠内不被消化吸收,在大肠中能被肠道菌群发酵利用的新型优质膳食纤维。近年来研究显示抗性淀粉参与调节肠道菌群平衡和促进短链脂肪酸的产生,有助于改善肠道通透性和减轻炎症反应,从而在一定程度上促进宿主肠道健康。此外,抗性淀粉在稳定血糖血脂、改善胰岛素敏感性、调节糖脂代谢相关基因的表达等方面也发挥重要作用。本文在总结国内外关于抗性淀粉对肠道健康及糖脂代谢的影响及其相关作用机制的基础上,展望其在糖尿病、结直肠癌等相关疾病的预防与治疗或膳食干预领域中的应用前景。     

以肠道菌群为靶点的海藻多糖干预代谢综合征的研究进展

海藻多糖作为一类具有生物活性的膳食纤维，被用作益生元来改善慢性代谢性疾病，而肠道菌群是海藻多糖发挥功效的潜在靶点。肠道菌群在调控宿主的健康、营养、代谢和免疫稳态等方面起着关键作用。多种海藻多糖不能被人体内消化酶降解，但可以被肠道菌群降解和发酵，产生短链脂肪酸(SCFAs),作为肠道微生物的能量来源，并通过调节菌群结构与宿主肠道稳态，影响肠道微生态环境。此外，SCFAs和肠道菌群的改变与代谢疾病的发生发展密切相关。本文综述了海藻多糖与肠道菌群的相互作用以及对代谢综合征的影响的研究进展。     

膳食主成分对肠道微生物的影响研究进展

饮食是影响肠道菌群组成和代谢的重要因素之一,更是最容易控制或改变的因素。饮食中大量营养成分的类型、数量及平衡状态会影响肠道微生物的组成和数量;同样,微生物会影响食物消化效率,并根据膳食底物产生特定的代谢产物,从而影响其他微生物及宿主健康。本文综述膳食主要成分对肠道微生物组成及代谢的影响,旨在为肠道菌群研究及其饮食调控提供一定的思路和参考。     

蛋白质基于调节肠道微生物群的健康作用研究进展

肠道微生物群被认为是连接膳食和人体健康的重要桥梁,其生态系统的改变可能会对宿主健康造成影响。蛋白质是人类膳食营养的重要组成部分,根据来源不同,其营养特性存在差异。由于不同来源膳食蛋白的氨基酸组成结构以及消化特性的不同,为肠道中的微生物群提供了不同的代谢底物,导致微生物群的组成结构及代谢特性产生差异,进而不同程度地影响宿主健康。现有报道显示,不同来源的膳食蛋白质会以肠道菌群为介导对机体健康造成不同的影响。该文比较了不同来源蛋白质的氨基酸组成及消化利用情况,分析了其对肠道微生物群的调节作用,并分析其通过调控肠道微生物群影响健康的机理,以期更好地认识与了解膳食蛋白-肠道菌群相互作用以调节机体健康的作用差异,为科学膳食以促进健康提供有益参考。     

褐藻膳食纤维对糖脂代谢调节作用的研究进展

目的：探究褐藻膳食纤维对糖脂代谢的调节作用和防治代谢性疾病的关系。方法：以褐藻膳食纤维、糖脂代谢、肠道菌群、慢性代谢性疾病为检索词在中国知网、万方数据库、维普数据库、PubMed和Web of Science等数据库查找相关文献进行归纳整理。结果：褐藻膳食纤维通过减少糖脂摄入量，抑制糖脂的吸收，促进糖脂排泄等影响机体的糖脂消化吸收能力，调节肠道菌群的种类和数量以及影响肠道菌群代谢产物，从而改善糖脂代谢紊乱，预防其诱导的慢性代谢性疾病。结论：褐藻膳食纤维对调节糖脂代谢和肠道菌群具有重要作用，本文为褐藻膳食纤维在调整机体代谢和防治代谢性疾病方面的开发应用提供了参考。     

Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota

Dietary fibers (DFs) regulate host health through various mechanisms related to their dietary sources, specific physicochemical structures, fermentability, and physiological properties in the gut. Considering the numerous types and sources of DFs and their different physicochemical and physiological properties, it is challenging yet important to establish the key mechanisms for the beneficial health effects of DFs. In this review, the types and structures of DFs from different fruits and vegetables were summarized and the effects of different processing methods on DF properties were discussed. Moreover, the impacts of DFs on gut microbial ecology, host physiology, and health were described. Understanding the complex interaction between different DFs and gut microbiota is vital for personalized nutrition. It is also important to comprehend factors influencing gut microbiota and strategies to regulate the microbiota, thereby augmenting beneficial health responses. The exploration of molecular mechanism linking DFs, gut microbiota, and host physiology may allow for the identification of effective targets to fight against major chronic diseases.     

膳食纤维通过调节肠道微生物及其代谢产物对动脉粥样硬化的影响研究进展

膳食纤维是一种不可被消化和吸收的碳水化合物聚合物,能够通过调节肠道微生物群的生长,促进肠道微生物区系的动态平衡,进而影响肠道微生物代谢产物如脂多糖、三甲胺N-氧化物、短链脂肪酸和胆汁酸的产生,达到调节宿主生理健康的目的.动脉粥样硬化是一种慢性炎症性疾病,其发生发展与脂质代谢紊乱和炎症反应关系密切.而肠道微生物及其代谢产...     

Grape antioxidant dietary fiber stimulates Lactobacillus growth in rat cecum

The digesta is a highly active biological system where epithelial cells, microbiota, nondigestible dietary components, and a large number of metabolic products interact. The gut microbiota can be modulated by both endogenous and exogenous substrates. Undigested dietary residues are substrates for colonic microbiota and may influence gut microbial ecology. The objective of this work was to study the capacity of grape antioxidant dietary fiber (GADF), which is rich in polyphenols, to modify the bacterial profile in the cecum of rats. Male adult Wistar rats were fed for 4 wk with diets containing either cellulose or GADF as dietary fiber. The effect of GADF on bacterial growth was evaluated in vitro and on the cecal microbiota of rats using quantitative real time polymerase chain reaction (RT-PCR). The results showed that GADF intake stimulates proliferation of Lactobacillus and slightly affects the composition of Bifidobacterium species. GADF was also found to have a stimulative effect on Lactobacillus reuteri and Lactobacillus acidophilus in vitro. These findings suggest that the consumption of a diet rich in plant foods with high dietary fiber and polyphenol content may enhance the gastrointestinal health of the host through microbiota modulation. PRACTICAL APPLICATION: Grape antioxidant fiber combines nutritional and physiological properties of dietary fiber and natural antioxidants from grapes. Grape antioxidant fiber could be used as an ingredient for functional foods and as a dietary supplement to increase the intake of dietary fiber and bioactive compounds.     

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption,Metabolism, and Interaction with Gut Microbiota

Proanthocyanidins, as the oligomers or polymers of flavan‐3‐ol, are widely discovered in plants such as fruits, vegetables, cereals, nuts, and leaves, presenting a major part of dietary polyphenols. Although proanthocyanidins exert several types of bioactivities, such as antioxidant, antimicrobial, cardioprotective, and neuroprotective activity, their exact mechanisms remain unclear. Due to the complexity of the structure of proanthocyanidins, such as their various monomers, different linkages and isomers, investigation of their bioavailability and metabolism is limited, which further hinders the explanation of their bioactivities. Since the large molecular weight and degree of polymerization limit the bioavailability of proanthocyanidins, the major effective site of proanthocyanidins is proposed to be in the gut. Many studies have revealed the effects of proanthocyanidins from different sources on changing the composition of gut microbiota based on in vitro and in vivo models and the bioactivities of their metabolites. However, the metabolic routes of proanthocyanidins by gut microbiota and their mutual interactions are still sparse. Thus, this review summarizes the chemistry, absorption, and metabolic pathways of proanthocyanidins ranging from monomers to polymers, as well as the mutual interactions between proanthocyanidins and gut microbiota, in order to better understand how proanthocyanidins exert their health‐promoting functions.     

Dietary nutrition and gut microflora: A promising target for treating diseases

BackgroundThe human gastrointestinal tract harbors hundreds of millions of microorganisms, which create a unique environment for each individual. The relationship between gut microflora and human health is being increasingly recognized, and the influence of gut microbiota on the host is well characterized, including maintenance of the body's energy metabolism and immune system. Gut microbiota have been found to be closely linked to obesity, allergy, diabetes, cancer or even some mental diseases. Diet can strongly affect human health, partly by modulating gut microbial composition and quantity.Scope and ApproachIn this review, the relationship between diseases and gut microbes and the effect of different dietary components on gut microflora are summarized. This paper mainly focused on how different diet structure such as high intake of dietary fiber, fat, protein and alcohol etc. may exert impact on specific diseases via gut microflora.Key findings and conclusionsSpecific diseases can be strongly affected by gut microflora and dietary nutrition plays an important role in affecting the composition of gut microflora for individuals since their birth. A bridge between diets and multiple diseases via gut microbiota is built in this review, hopefully to provide references for further investigation of how the diets affect human health via gut microflora and for development of functional foods targeting on gut microflora to solve some health problems.     

谷物膳食纤维抑制红肉胆碱代谢及其加工适应性

流行病学研究表明,谷物膳食纤维对慢性代谢性疾病,如肥胖、Ⅱ型糖尿病、心脑血管疾病以及结肠癌等具有预防作用。在典型红肉膳食结构中补充膳食纤维,在提高膳食营养、促进肠道益生菌增殖的同时,可抑制胆碱成分向三甲胺的转化进而减少动脉粥样硬化等潜在疾病的发生。膳食纤维分子结构特征和介观性质会影响其微生物可利用性和作用方式,并影响其在机体内发挥干预功能,因而多元强化方式的定向改性理论和技术及构效关系的建立对于目标膳食纤维产品的获得至关重要。基于谷物膳食纤维补充与调节肠道菌群和宿主效应的“精准饮食”研究将颠覆传统的红肉膳食营养原则,为 “健康中国”的实施提供坚实健康基础。     

Hydroxycinnamic acids and human health: recent advances

There is an urgent need to improve human diet globally. Compelling evidence gathered over the past several decades suggests that a suboptimal diet is associated with many chronic diseases and may be responsible for more deaths than any other risks worldwide. The main components in our diet that need higher intake are whole grains, fruit and vegetables, and nuts and seeds; all of these are important sources of dietary fiber and polyphenols. The health benefits of dietary fiber and polyphenols are also supported by several decades of valuable research. However, the conclusions drawn from interventional human trials are not straightforward and the action mechanisms in improving human health are not fully understood. Moreover, there is a great inter-individual variation caused by different individual capabilities of processing, absorbing and using these compounds effectively. Data on the bioavailability and bioefficacy of hydroxycinnamic acids (HCAs) are limited when compared to other classes of polyphenols (e.g. anthocyanins). This review aims to summarize the latest research advances related to HCA bioavailability and their biological effects revealed by epidemiological data, pre-clinical and clinical studies. Moreover, we aim to review the effects of HCAs on gut microbiota diversity and function and its respective influence on host health. © 2019 Society of Chemical Industry     

Nonextractable polyphenols,usually ignored,are the major part of dietary polyphenols: A study on the Spanish diet

Scope: Dietary polyphenols (PP) can be divided into two groups: extractable polyphenols (EPP) or compounds solubilized by aqueous organic solvents, and nonextractable polyphenols (NEPP) or compounds that remain in their corresponding extraction residues. Most studies on food polyphenols and dietary intakes address exclusively EPP. The objective of this work was to determine the actual amount of PP, including NEPP, in food and in a whole diet. Methods and results: HPLC‐MS analyses were performed to identify EPP in methanol–acetone extracts and NEPP in the acidic hydrolyzates of their extraction residues in cereals, fruits, vegetables, nuts, and legumes. NEPP contents, estimated as hydrolyzable PP plus nonextractable proanthocyanidins (PA), ranged from 880 mg/100 g dry weight in fruits to 210 mg/100 g in cereals and were substantially higher than the contents of EPP. NEPP intake (day/person) in the Spanish diet (942 mg) is higher than EPP intake (258 mg) fruits and vegetables (746 mg) are the major contributors to the total PP intake (1201 mg). Conclusion: Non extractable polyphenols are the major part of dietary polyphenols. The knowledge of intakes and physiological properties of NEPP may be useful for a better understanding of the potential health effects of dietary PP.     

Bound phytophenols from ready-to-eat cereals: Comparison with other plant-based foods

Whole-grain diets are linked to reduced risk of several chronic diseases (heart disease, cancer, diabetes, metabolic syndrome) and all-cause mortality. There is increasing evidence that these benefits are associated with the gut microbiota and that release of fibre-related phenolic metabolites in the gut is a contributing factor. Additional sources of these metabolites include fruits and vegetables, but the evidence for their protective effects is less well established. With respect to the availability of bound phytophenols, ready-to-eat cereals are compared with soft fruits (considered rich in antioxidants) and other commonly consumed fruits and vegetables. The results demonstrated that when compared with an equivalent serving of fruits or vegetables, a recommended portion of whole-grain cereals deliver substantially higher amounts of bound phytophenols, which are available for metabolism in the colon. The increased amount of these phenolic metabolites may, in part, explain the evidence for the protective effects of whole-grain cereals.