The therapeutic effect and possible mechanisms of alginate oligosaccharide on metabolic syndrome by regulating gut microbiota

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-08-19 DOI:10.1039/D4FO02802C
Jingyi Wang, Zixuan Zhang, Tong Dai, Ziheng Zhang, Qingfeng Zhang, Jingtong Yao, Lijing Wang, Ningning He and Shangyong Li
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引用次数: 0

Abstract

Metabolic syndrome (MetS) is a disease condition incorporating the abnormal accumulation of various metabolic components, including overweight or abdominal obesity, insulin resistance and abnormal glucose tolerance, hypertension, atherosclerosis, or dyslipidemia. It has been proved that the gut microbiota and microbial-derived products play an important role in regulating lipid metabolism and thus the onset and development of MetS. Previous studies have demonstrated that oligosaccharides with prebiotic effects, such as chitosan oligosaccharides, can regulate the structure of the microbial community and its derived products to control weight and reduce MetS associated with obesity. Alginate oligosaccharides (AOS), natural products extracted from degraded alginate salts with high solubility and extensive biological activity, have also been found to modulate gut microbiota. This review aims to summarize experimental evidence on the positive effects of AOS on different types of MetS while providing insights into mechanisms through which AOS regulates gut microbiota for preventing and treating MetS.

Abstract Image

Abstract Image

海藻酸寡糖通过调节肠道微生物群对代谢综合征的治疗作用及可能机制
代谢综合征(MetS)是各种代谢成分异常累积的一种疾病,包括超重或腹部肥胖、胰岛素抵抗和糖耐量异常、高血压、动脉粥样硬化或血脂异常。事实证明,肠道微生物群和微生物衍生产物在调节脂质代谢方面发挥着重要作用,因此也是 MetS 发病和发展的重要因素。以往的研究表明,具有益生作用的低聚糖(如壳聚糖低聚糖)可以调节微生物群落的结构及其衍生产物,从而控制体重,减少与肥胖相关的 MetS。藻酸盐低聚糖(AOS)是从降解的藻酸盐中提取的天然产物,具有高溶解度和广泛的生物活性,也被发现可以调节肠道微生物群。本综述旨在总结藻酸寡糖对不同类型的 MetS 有积极影响的实验证据,同时深入探讨藻酸寡糖调节肠道微生物群以预防和治疗 MetS 的机制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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