人体肠道微生物群发酵的粉保护人类上皮细胞免受伤害和炎症
Sumudu Rajakaruna1, Brant Bandow1, Sergio Pérez-Burillo1
1Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, Ohio, USA. oleg.paliy@wright.edu.
Food & function
|January 17, 2025
概括
绿色的消费支持有益的肠道细菌,并释放抗氧化剂. 粉可以作为一种食物,以防止肠道炎症和损伤.
科学领域:
- 营养科学 营养科学
- 微生物学 微生物学
- 胃肠病学 胃肠病学
背景情况:
- 饮食含有生物活性化合物,如沙波宁,,黄和益生菌纤维 (果糖,胰岛素).
- 众所周知,这些化合物会影响肠道微生物群的组成和功能.
- 益生菌支持有益的肠道细菌的生长.
研究的目的:
- 为了研究 oro-gastro-intestinally消化粉对人类肠道微生物群发酵的影响.
- 分析发酵对肠道环境的影响及其对肠道细胞的保护作用.
主要方法:
- 使用了体外人肠模拟器系统.
- 消化的粉发酵后评估的微生物群体组成.
- 测量了抗氧化剂释放和对人类上皮细胞的保护作用.
主要成果:
- 与西方饮食媒介相比,青发酵改变了微生物群体的组成.
- 支持有益的鲁米诺菌但也产生硫化的Desulfovibrionaceae.
- 发酵释放出更多的抗氧化剂,并保护上浮剂保护上皮细胞免受损伤和炎症.
结论:
- 通过肠道微生物群的粉发酵产生有益的效果.
- 花显示出作为肠道健康的功能性食物的潜力.
- 它提供对肠道损伤和炎症的保护,由肠道微生物群介导.
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