Application of prebiotic stachyose on metabolic diseases and other human diseases through regulation of gut microbiota

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-29 DOI:10.1016/j.jff.2025.106778

Ziheng Zhang , Jiajing Wu , Zishuai Zhang , Shuhan Liu , Zizhen Yang , Jingyi Wang , Yanan Liu , Shangyong Li , Ningning He , Ning Li

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Abstract

The role of probiotics and prebiotics in alleviating symptoms related to metabolic diseases (METs) through the regulation of gut microbiota has garnered significant attention. Recent studies have demonstrated that stachyose (STA) selectively promotes the proliferation of beneficial bacteria, such as Bifidobacteria and Lactobacillus, which are vital for intestinal health. The enhancement of these beneficial bacteria by STA leads to improved homeostasis of the gastrointestinal microbial ecosystem and a reduction in harmful bacteria, potentially mitigating conditions like obesity and diabetes. Furthermore, STA operates through several mechanisms: enhancing intestinal barrier function, boosting short-chain fatty acid (SCFA) production, and regulating bile acid metabolism. These mechanisms are critical for maintaining a healthy gut microbiota and preventing METs. This study aims to investigate how STA influences METs through gut microbiota regulation, with an emphasis on its sources, activities, and mechanisms of action. A deeper understanding of STA's effects on gut microbiota could provide valuable insights and inspire future treatment strategies for METs.

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通过调节肠道微生物群，应用益生元水苏糖治疗代谢性疾病和其他人类疾病

益生菌和益生元通过调节肠道微生物群在缓解代谢性疾病（METs）相关症状中的作用已经引起了人们的极大关注。最近的研究表明，水苏糖（STA）选择性地促进有益细菌的增殖，如双歧杆菌和乳杆菌，这对肠道健康至关重要。STA对这些有益细菌的增强可以改善胃肠道微生物生态系统的稳态，减少有害细菌，从而可能减轻肥胖和糖尿病等疾病。此外，STA通过多种机制起作用：增强肠道屏障功能，促进短链脂肪酸（SCFA）的产生，调节胆汁酸代谢。这些机制对于维持健康的肠道微生物群和预防METs至关重要。本研究旨在探讨STA如何通过肠道菌群调节影响METs，重点研究其来源、活性和作用机制。更深入地了解STA对肠道微生物群的影响可以提供有价值的见解并启发未来的METs治疗策略。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.