饮食中的多醇与肠道微生物群的相互作用:肠道疾病的干预策略和代谢调节
Huangkun Li1,2, Ji'an Gao2, Wenting Peng2
1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
饮食中的多,植物化合物,通过与肠道微生物群相互作用,影响肠道健康. 这篇评论探讨了这些化合物如何通过调节肠道细菌来预防和治疗肠道疾病.
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:
- 饮食中的多是来自植物的生物活性化合物,具有多种健康益处.
- 它们的有效性受到肠道微生物群代谢的显著影响.
- 聚和肠道微生物群之间的相互作用对肠道健康至关重要.
研究的目的:
- 系统地审查多的来源,分类和生物可用性.
- 探索多对肠道疾病的影响.
- 分析多和肠道微生物群之间的双向机制.
主要方法:
- 关于多和肠道微生物群的科学研究的文献综述.
- 对干预对肠道疾病的影响分析.
- 关于多-肠道微生物群相互作用的分子途径的阐述.
主要成果:
- 多具有较低的自然生物可用性.
- 聚可以预防和治疗肠道疾病.
- 多对肠道微生物群的组成和功能产生双向影响.
结论:
- 聚醇通过调节肠道微生物群来改善肠道疾病.
- 了解多-肠道微生物群相互作用为临床应用提供了理论基础.
- 需要进一步的研究来优化针对肠道疾病的多基疗法.
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