Food carbohydrates in the gut: structural diversity, microbial utilization, and analytical strategies

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-07-26 DOI:10.1007/s10068-024-01648-3

HyunJi Lee, JaeHui Song, Bokyung Lee, Jaeho Cha, Hyeyoung Lee

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Abstract

Carbohydrates, which are a vital dietary component, undergo digestion and gut fermentation through microbial enzymes to produce beneficial short-chain fatty acids. Certain carbohydrates selectively modulate the gut microbiota, impacting host health. Carbohydrate-active enzymes within the gut microbiota significantly contribute to carbohydrate utilization and microbial diversity. Despite their importance, the structural complexity of carbohydrates poses analytical challenges. However, recent advancements, notably, mass spectrometry, have allowed for their characterization and functional analysis. This review examines the intricate relationship between dietary carbohydrates and the gut microbiota, highlighting the crucial role of advanced analytical techniques in understanding their diversity and implications. These advancements provide valuable insights into carbohydrate bioactivity. Integrating high-throughput analysis with next-generation sequencing provides deeper insights into gut microbial interactions, potentially revealing which carbohydrate structures are beneficial for gut health.

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肠道中的食物碳水化合物：结构多样性、微生物利用和分析策略

碳水化合物是重要的膳食成分，通过微生物酶进行消化和肠道发酵，产生有益的短链脂肪酸。某些碳水化合物会选择性地调节肠道微生物群，从而影响宿主的健康。肠道微生物群中的碳水化合物活性酶大大促进了碳水化合物的利用和微生物的多样性。尽管碳水化合物非常重要，但其结构的复杂性给分析带来了挑战。然而，最近的进步，尤其是质谱技术的进步，使得对碳水化合物的表征和功能分析成为可能。这篇综述探讨了膳食碳水化合物与肠道微生物群之间错综复杂的关系，强调了先进分析技术在了解其多样性和影响方面的关键作用。这些进步为了解碳水化合物的生物活性提供了宝贵的见解。将高通量分析与新一代测序技术相结合，可以更深入地了解肠道微生物之间的相互作用，从而揭示哪些碳水化合物结构有益于肠道健康。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.