麦消费,肠道微生物群调节和短链脂肪酸合成之间的关系:综合性审查
Giovanna Alexandre Fabiano1, Leila Marie Shinn2, Adriane Elisabete Costa Antunes1
1School of Applied Sciences (FCA), State University of Campinas, 1300 Pedro Zaccaria St., Limeira 13484-350, SP, Brazil.
Nutrients
|August 26, 2023
概括
麦的消费,富含纤维,积极影响肠道微生物群的组成和功能. 本综述探讨了麦如何影响有益细菌和短链脂肪酸生产,以改善消化健康.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 胃肠病学 胃肠病学
背景情况:
- 肠道微生物群对健康至关重要,受到饮食的影响.
- 失生症与各种疾病有关.
- 食纤维调节肠道细菌并产生有益的代谢物.
研究的目的:
- 审查食用麦对肠道微生物群组成的影响.
- 探索麦,肠道细菌和代谢物生产之间的关系.
- 总结关于麦作为一种功能性食品的新兴发现.
主要方法:
- 综合性的文献综述.
- 对麦消费和肠道微生物群的研究分析.
- 检查代谢物产生的情况,特别是短链脂肪酸.
主要成果:
- 麦是一种可溶和不可溶纤维的来源,充当益生菌.
- 观察到麦摄入量与增加有益细菌如Akkermansia muciniphila,Lactobacillus和Bifidobacterium的丰富性之间的关联.
- 麦的消费影响了短链脂肪酸的产生.
结论:
- 麦有益地调节肠道微生物群.
- 麦衍生代谢物对宿主健康起着重要作用.
- 需要进一步的研究才能充分了解麦对肠道健康的好处.
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