Gut Microbiota and Tryptophan Metabolism in Pathogenesis of Ischemic Stroke: A Potential Role for Food Homologous Plants

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-11-17 DOI:10.1002/mnfr.202400639

Lei Wang, Na Qin, Liuliu Shi, Rujuan Liu, Ting Zhu

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引用次数: 0

Abstract

Scope

The intestinal flora is involved in the maintenance of human health and the development of diseases, and is closely related to the brain. As an essential amino acid, tryptophan (TRP) participates in a variety of physiological functions in the body and affects the growth and health of the human body. TRP catabolites produced by the gut microbiota are important signaling molecules for microbial communities and host–microbe interactions, and play an important role in maintaining health and disease pathogenesis.

Methods and results

The review first demonstrates the evidence of TRP metabolism in stroke and the relationship between gut microbiota and TRP metabolism. Furthermore, the review reveals that food homologous plants (FHP) bioactive compounds have been shown to regulate various metabolic pathways of the gut microbiota, including the biosynthesis of valine, leucine, isoleucine, and vitamin B6 metabolism. The most notable metabolic alteration is in TRP metabolism.

Conclusion

The interaction between gut microbiota and TRP metabolism offers a plausible explanation for the notable bioactivities of FHP in the treatment of ischemic stroke (IS). This review enhances the comprehension of the underlying mechanisms associated with the bioactivity of FHP on IS.

Abstract Image

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缺血性中风发病机制中的肠道微生物群和色氨酸代谢：食物同源植物的潜在作用。

范围：肠道菌群参与人体健康的维持和疾病的发生，并与大脑密切相关。色氨酸（TRP）作为人体必需的氨基酸，参与体内多种生理功能，影响人体的生长和健康。肠道微生物群产生的TRP代谢产物是微生物群落和宿主-微生物相互作用的重要信号分子，在维持健康和疾病发病机制中发挥着重要作用：综述首先展示了中风中 TRP 代谢的证据以及肠道微生物群与 TRP 代谢之间的关系。此外，综述还揭示了食物同源植物（FHP）生物活性化合物已被证明能调节肠道微生物群的各种代谢途径，包括缬氨酸、亮氨酸、异亮氨酸的生物合成和维生素 B6 的代谢。最显著的代谢改变是 TRP 代谢：结论：肠道微生物群与 TRP 代谢之间的相互作用为 FHP 在治疗缺血性中风（IS）中的显著生物活性提供了一个合理的解释。这篇综述加深了人们对 FHP 对缺血性中风的生物活性相关内在机制的理解。

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

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.