Recent updates on diet-derived gut microbial metabolites

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2024-07-26 DOI:10.1002/efd2.181
Jeevan K. Prasain, Stephen Barnes
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引用次数: 0

Abstract

Emerging evidence indicates that the health-beneficial effects of ingested food components depend on in part, their upper and lower gastrointestinal uptake and metabolism and the gut microbial composition of the host. Several dietary components, such as polyphenols, are poorly absorbed in the upper intestinal compartments and extensively metabolized by the colonic microbiota resulting in the production of an array of metabolites. These microbiota-mediated products possess specific solubility, reactivity, bioavailability, and biological activities. However, identifying and characterizing a wide range of metabolites is challenging due to the high chemical diversity of dietary components and interindividual variability of the gut microbiota. It is, therefore, critical to design an animal model that effectively mimics human microbial metabolism and use multidisciplinary omics approaches such as metabolomics to detect and identify a wide range of metabolites. Here, we provide the current state of knowledge of major diet-derived gut microbial metabolites and their potential biological activities.

Abstract Image

膳食衍生肠道微生物代谢物的最新进展
新的证据表明,摄入的食物成分对健康的益处部分取决于上、下消化道的吸收和代谢以及宿主的肠道微生物组成。一些膳食成分(如多酚)在上层肠道的吸收率很低,但会被结肠微生物群广泛代谢,从而产生一系列代谢产物。这些由微生物群介导的产物具有特定的溶解性、反应性、生物利用率和生物活性。然而,由于膳食成分的高度化学多样性和肠道微生物群的个体差异,鉴定和描述各种代谢物具有挑战性。因此,设计一种能有效模拟人类微生物代谢的动物模型,并使用代谢组学等多学科全息方法来检测和鉴定各种代谢物至关重要。在此,我们将介绍目前对主要膳食来源的肠道微生物代谢物及其潜在生物活性的了解情况。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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