通过凝中的多糖化合物调节肠道微生物群:潜在的益生菌和有针对性的调节作用
Yonggan Sun1, Shanshan Zhang1, Shaoping Nie1
1State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology, Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China.
Food chemistry
|November 15, 2025
概括
凝多糖 (AGP) 通过抑制有害细菌和促进有益细菌来调节肠道微生物群. 这项研究澄清了AGP.
科学领域:
- 微生物学 微生物学
- 人类肠道微生物群
- 营养科学 营养科学
背景情况:
- 人的肠道微生物群是整体健康的组成部分.
- 凝多糖 (AGP) 影响肠道微生物群,但其具体机制尚不清楚.
研究的目的:
- 调查AGP对肠道微生物群结构和功能的影响.
- 确定受AGP影响的关键微生物物种及其相互作用.
主要方法:
- 在体外发酵从健康志愿者的便样本.
- 多个omics分析以表征微生物变化.
- 单种植实验以确定AGP的微生物降解.
主要成果:
- AGP抑制了潜在的有害细菌,并减少了像p-cresol和indole这样的有害代谢物.
- AGP丰富了有益的细菌,并促进了短链脂肪酸的积累.
- AGP 特别促进了 Faecalibacterium prausnitzii,Parabacteroides distasonis 和 Bacteroides uniformis 的生长.
结论:
- AGP积极调节肠道微生物群的组成和功能.
- 单一的细菌可以降解AGP,而F.prausnitzii和P.distasonis则不能.
- 这些发现支持AGP在开发功能性食品方面的潜力.
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