植物细胞壁的组成调节了肠道微生物群和在体外发酵过程中的代谢物
Weiyan Xiong1, Lavaraj Devkota1, Bernadine M Flanagan2
1Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia.
Carbohydrate polymers
|June 15, 2023
概括
植物细胞壁纤维类型显著影响肠道发酵和微生物群落. 高素的谷物纤维显示出较低的发酵率和短链脂肪酸的生产与高素的豆类和茎纤维相比.
科学领域:
- * 微生物学 微生物学
- * 营养科学 营养科学
- * 植物生物学 植物生物学
背景情况:
- * 食植物纤维对肠道健康至关重要,影响发酵和微生物组成.
- *植物细胞壁结构有很大的不同,影响了它们的消化能力和与肠道微生物群的相互作用.
- *了解这些变化是制定有针对性的饮食策略的关键.
研究的目的:
- *研究各种植物细胞壁纤维类型 (谷物,豆类,) 对体外便发酵的影响.
- * 分析细胞壁组成 (素,乳素) 和发酵结果之间的关系.
- * 为了描述由此产生的肠道微生物群的变化,以应对不同的纤维来源.
主要方法:
- *采用各种植物细胞壁纤维类型的体外便发酵试验.
- * 发酵参数的分析,包括短链脂肪酸 (SCFA) 生产.
- *使用冗余和主要坐标分析进行微生物群组成分析.
主要成果:
- * 植物细胞壁的组成,特别是素和素含量,显著影响了发酵概况.
- * 谷物 (II型) 细胞壁含有高素,与豆类/管 (I型) 细胞壁含有高素相比,其发酵率和SCFA产量较低.
- *微生物群和发酵概况根据纤维成分进行聚类,表明对不同纤维类型的反应不同.
结论:
- *植物细胞壁结构是肠道发酵和微生物社区动态的关键决定因素.
- * 纤维成分直接调节SCFA的产生和微生物相互作用.
- *研究结果支持开发功能性食品和基于特定植物细胞壁特征的饮食干预措施,以改善肠道健康.
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