黄醇的生物转化和肠道微生物介导的生物活性
Meiyan Wang1, Yanling Lu1, Qifan Wu1
1Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134, China.
Journal of agricultural and food chemistry
|May 30, 2023
概括
来自水果和蔬菜的食黄醇与健康益处有关,尽管生物可用性较低. 肠道微生物群的转变增强了它们对健康的有益影响.
科学领域:
- 营养科学 营养科学
- 生物化学 生物化学
- 微生物学 微生物学
背景情况:
- 富含黄的水果和蔬菜与降低疾病风险有关.
- 由于体内和肠道的广泛生物转化,饮食中的黄醇具有较低的口服生物利用性.
- 低黄醇生物可用性与其观察到的健康益处之间存在一种悖论.
研究的目的:
- 为了研究饮食中的黄醇的代谢命运.
- 为了探索黄醇代谢产品的生物活性.
- 了解肠道微生物群在黄醇生物活性中的作用.
主要方法:
- 对有关黄醇代谢和生物活性的现有文献的综述.
- 对II期酶和肠道微生物群生物转化研究的分析.
- 检查了对黄醇代谢产物进行的生物功能研究.
主要成果:
- 黄在吸收之前经历了显著的生物转化,主要是通过肠道微生物群.
- 黄醇代谢产物,而不是母化合物,可能是许多健康益处的原因.
- 肠道微生物群介导的转化显著促进了黄醇促进健康的作用.
结论:
- 黄醇的健康益处在很大程度上是由其代谢产物介导的.
- 了解黄醇代谢,特别是微生物转化,对于饮食和功能性食品建议至关重要.
- 对代谢物生物活性的进一步研究将指导最佳饮食摄入富含黄醇的食物.
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