Critical reviews in food science and nutrition最新文献_第5页

The regulatory effects and mechanisms of plant food-derived bioactive components on gut barrier function and intestinal homeostasis: a comprehensive review. 植物性食源性生物活性成分对肠道屏障功能和肠道内稳态的调节作用及其机制综述

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-27 DOI: 10.1080/10408398.2025.2481983

Peichun Xie, Zeyuan Ma, Xiaoshuang Yang, Huixin Pan, Peiyi Shen, Hengjun Du, Yong Cao, Jie Xiao, Hang Xiao, Mingyue Song

{"title":"The regulatory effects and mechanisms of plant food-derived bioactive components on gut barrier function and intestinal homeostasis: a comprehensive review.","authors":"Peichun Xie, Zeyuan Ma, Xiaoshuang Yang, Huixin Pan, Peiyi Shen, Hengjun Du, Yong Cao, Jie Xiao, Hang Xiao, Mingyue Song","doi":"10.1080/10408398.2025.2481983","DOIUrl":"https://doi.org/10.1080/10408398.2025.2481983","url":null,"abstract":"The gut barrier, composed of physical, secretory, immunological, and biological components, serves as the first line of defense against external threats. The commensal microbiota not only functions as a biological barrier to maintain intestinal homeostasis but also produces metabolites that regulate gut barrier integrity. Increasing evidence suggests that gut barrier dysfunction is linked to gastrointestinal diseases, autoimmune disorders, and neurological conditions. Plant food-derived bioactive components exhibit diverse bioactivities, including the ability to modulate gut microbiota and improve gut barrier function, potentially preventing chronic diseases. This review explores the mechanisms underlying gut barrier disruption caused by drugs, diet, pathogenic infections, diseases, and alcohol. Additionally, it provides a comprehensive summary of the beneficial effects of specific plant food-derived bioactive components on gut barrier function and intestinal homeostasis, along with their underlying mechanisms. By elucidating these interactions, this review offers valuable insights for developing safer, more effective, and affordable plant-based strategies to prevent or mitigate gut barrier dysfunction. Understanding the role of plant food-derived bioactive compounds in gut health may contribute to novel dietary interventions aimed at strengthening intestinal defenses and reducing the risk of chronic diseases associated with gut barrier impairment.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":7.3,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143718207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dietary AGEs and food allergy: insights into the mechanisms of AGEs-induced food allergy and mitigation strategies. 膳食AGEs与食物过敏：AGEs诱导的食物过敏机制和缓解策略的见解

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-24 DOI: 10.1080/10408398.2025.2481990

Lichun Liu, Ziye Zhang, Hang Xiao, Zhenxing Li, Hong Lin

{"title":"Dietary AGEs and food allergy: insights into the mechanisms of AGEs-induced food allergy and mitigation strategies.","authors":"Lichun Liu, Ziye Zhang, Hang Xiao, Zhenxing Li, Hong Lin","doi":"10.1080/10408398.2025.2481990","DOIUrl":"https://doi.org/10.1080/10408398.2025.2481990","url":null,"abstract":"Food allergy (FA) is a significant public health concern, with over one billion individuals globally affected, and its prevalence continues to rise. Advanced glycation end products (AGEs) are common hazards in various diet. Recent investigations have shown that AGEs could influence the pathogenesis of FA by interacting with AGEs receptors. This paper provides a comprehensive review of recent advances on diet AGEs, summarized the mechanisms of AGEs in regulating food allergy and mitigation strategies, analyzed the limitations of current research on AGEs and prospected the future research. AGEs could combine with the receptors for AGEs (RAGE) to induce oxidative stress, inflammation and allergic signaling pathways. AGEs can affect allergen epitopes and conformation and regulate intestinal flora in a non-receptor-dependent manner, as well as affect the intestinal barrier and Th1/Th2 immune balance through receptor-dependent pathways to regulate food allergy. Currently, the approaches to reduce the AGEs-induced food allergy mainly depended on improving food processing methods (e.g., low temperature, short time, low pH and non-thermal processing methods), natural AGEs inhibitors and RAGE inhibitors. This review elucidates the influences of AGEs on food allergy and mitigation strategies, which could provide novel insights into reducing food allergy induced by diet AGEs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143699887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Positional distribution of DHA in triacylglycerols: natural sources, synthetic routes, and nutritional properties. DHA在三酰甘油中的位置分布：天然来源、合成途径和营养特性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-20 DOI: 10.1080/10408398.2025.2479071

Feng Li, Yibing Ning, Yiren Zhang, Huidong Huang, Qingbin Yuan, Xingguo Wang, Wei Wei

{"title":"Positional distribution of DHA in triacylglycerols: natural sources, synthetic routes, and nutritional properties.","authors":"Feng Li, Yibing Ning, Yiren Zhang, Huidong Huang, Qingbin Yuan, Xingguo Wang, Wei Wei","doi":"10.1080/10408398.2025.2479071","DOIUrl":"https://doi.org/10.1080/10408398.2025.2479071","url":null,"abstract":"Docosahexaenoic acid (DHA, 22:6 n-3) is a long-chain polyunsaturated fatty acid (PUFA) present in high quantities in the mammalian brain and is a precursor of several metabolites. Clinical trials have demonstrated the benefits of dietary DHA in infants and adults. Triacylglycerols (TAGs) are the most abundant components of many natural oils, and in specific oils (e.g., fish, algal oils, etc.), they represent the main molecular form of dietary DHA. The positional distribution of DHA in the TAG glycerol backbone (sn-2 vs. sn-1/3) varied among different sources. Recent studies have shown that in human breast milk, DHA is mainly esterified at the sn-2 position (∼50% DHA of the total DHA), thus attracting research interest regarding the nutritional properties of sn-2 DHA. In this review, we summarize the different sources of TAG in natural oils with high amounts of DHA, including fish, algae, and marine mammal oils, with a focus on their positional distribution. Methods for analyzing the distribution of fatty acids in TAG of high-PUFA oils are discussed, and the lipase-catalyzed synthetic routes of specific triacylglycerols with sn-2 DHA are summarized. Furthermore, we discuss the recent research progress on the nutritional properties of DHA associated with its positional distribution on TAGs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143662953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria. 活性诱导：提高乳酸菌生物活性的一种有前途的策略。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-20 DOI: 10.1080/10408398.2025.2479069

Sisi Chen, Keke Suo, Qiaozhen Kang, Jiaqing Zhu, Yanling Shi, Juanjuan Yi, Jike Lu

{"title":"Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria.","authors":"Sisi Chen, Keke Suo, Qiaozhen Kang, Jiaqing Zhu, Yanling Shi, Juanjuan Yi, Jike Lu","doi":"10.1080/10408398.2025.2479069","DOIUrl":"https://doi.org/10.1080/10408398.2025.2479069","url":null,"abstract":"Lactic acid bacteria (LAB), as key probiotic, play crucial roles in maintaining human health. However, their survival and functionality in diverse habitats depend on their ability to sense and respond to environmental stresses. Notably, active induction has emerged as a promising strategy for regulating the biological activity of LAB, potentially enhancing their health benefits. Therefore, this review summarizes the beneficial effects of active induction, including acid, bile, oxidation, ethanol, heat, cold, and radiation induction on the functional activities of LAB. In addition, omics methods, in silico analysis, and gene editing technologies have greatly facilitated the profound exploration of the stress regulatory network in LAB, thereby aiding the identification of active components and stress adaptors. Through these advancements, LAB provide health benefits by regulating stress-related genes and proteins, as well as inducing bioactive metabolite production. As a result, they could enhance stress tolerance, cross-protection, intestinal colonization, adhesion properties, and provide antialcohol and liver protection in vitro or in vivo. This study highlights the potential of active induction strategies in enhancing the functional role of LAB in food applications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-16"},"PeriodicalIF":7.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143669327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Colon health benefits of plant-derived exosome-like nanoparticles via modulating gut microbiota and immunity. 植物来源的外泌体样纳米颗粒通过调节肠道微生物群和免疫对结肠健康的益处。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-19 DOI: 10.1080/10408398.2025.2479066

Yanhui Han, Xiaojing Guo, Zhengmei Ji, Yuxin Guo, Wenjun Ma, Hengjun Du, Yurong Guo, Hang Xiao

{"title":"Colon health benefits of plant-derived exosome-like nanoparticles via modulating gut microbiota and immunity.","authors":"Yanhui Han, Xiaojing Guo, Zhengmei Ji, Yuxin Guo, Wenjun Ma, Hengjun Du, Yurong Guo, Hang Xiao","doi":"10.1080/10408398.2025.2479066","DOIUrl":"https://doi.org/10.1080/10408398.2025.2479066","url":null,"abstract":"Exosomes are nanoscale particles with a lipid bilayer membrane that were first identified in mammalian cells. Plant-derived exosome-like nanoparticles (PELNs) share structural and molecular similarities with mammalian exosomes, including lipids, proteins, microRNA (miRNA), and plant-derived metabolites. Owing to their unique characteristics, such as outstanding stability, low immunogenicity, high biocompatibility, and sustainability, PELNs have emerged as promising natural bioactive agents with the capacity for cross-kingdom cellular regulation. Dietary supplementation with PELNs, particularly from fruits and vegetables, has demonstrated health benefits. An increasing number of studies have indicated the beneficial effects of PELNs on colon health. This review summarizes the isolation and characterization of PELNs, and their stability, uptake, and distribution after oral ingestion. Furthermore, this review emphasizes the interactions between PELNs, gut microbiota, and the gut immune system, including the uptake of PELNs by gut microbiota, modulation of gut bacteria metabolism, and immune responses by PELNs. Additionally, the applications of PELNs as bioactive components and drug carriers targeting the colon are reviewed. In summary, PELNs represent a versatile and natural approach to improve colon health, with potential applications in both therapeutic and preventive healthcare strategies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143656373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The potential of plasma-activated water in safe and sustainable food production: a comprehensive review of recent advances and future trends. 等离子体活化水在安全和可持续食品生产中的潜力：对最近进展和未来趋势的全面回顾。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-16 DOI: 10.1080/10408398.2025.2477799

Fanglei Zou, Miao Yang, Junhua Wu, Liangju Wang, Hongying Wang

{"title":"The potential of plasma-activated water in safe and sustainable food production: a comprehensive review of recent advances and future trends.","authors":"Fanglei Zou, Miao Yang, Junhua Wu, Liangju Wang, Hongying Wang","doi":"10.1080/10408398.2025.2477799","DOIUrl":"https://doi.org/10.1080/10408398.2025.2477799","url":null,"abstract":"Climate change and food security issues have increased the demand for effective and sustainable technologies in the food and agriculture sectors. Plasma-activated water (PAW), a novel cleaning and disinfecting agent enriched with reactive oxygen species and reactive nitrogen species, has attracted widespread attention due to its potential application in maintaining microbiological safety and other quality parameters of food products. Compared to traditional disinfection methods, PAW is rapid and effective for various products, unrestricted by the volume or shape of the treated sample, and is green and sustainable. This article reviews research progress on latest preparation methods, physicochemical properties, antimicrobial activities, potential antimicrobial mechanisms of PAW, and their applications in the food industry. In addition, current methods for preparing PAW suffer from low efficiency, poor antimicrobial stability, and a lack of technology validation and safety evaluation. To solve these challenges, the synergies between PAW and other technologies, the impact on food quality, and current methods for assessing the safety of PAW are highlighted. Technology readiness, energy consumption, international regulations, toxic intermediate products during PAW production, scalability, and important directions for future research on the commercialization of PAW are also presented. It provides the necessary theoretical basis for regulating the generation of high-throughput PAW and demonstrates the feasibility of PAW as a novel food cleaning and sanitizing agent. In summary, this review provides essential insights into PAW's safety, application potential, and sustainability for the food industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":7.3,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143633815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unleashing the potential of biotechnological strategies for the sustainable production of microalgal polysaccharides. 释放微藻多糖可持续生产的生物技术战略潜力。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-14 DOI: 10.1080/10408398.2025.2475240

Srinivasan Balamurugan, Da-Wei Li, Xiang Wang, Hong-Ye Li

{"title":"Unleashing the potential of biotechnological strategies for the sustainable production of microalgal polysaccharides.","authors":"Srinivasan Balamurugan, Da-Wei Li, Xiang Wang, Hong-Ye Li","doi":"10.1080/10408398.2025.2475240","DOIUrl":"https://doi.org/10.1080/10408398.2025.2475240","url":null,"abstract":"The prevailing trend toward the increased application of natural polysaccharides in the food, cosmetics, and pharmaceutical sectors has provided the impetus for exploring sustainable biological feedstocks. Amongst them, photoautotrophic microalgae have garnered huge research and commercial interests for polysaccharide production by photosynthesis, thereby concurrently attaining carbon sequestration and green production of valuable metabolites. However, conventional approaches for enhancing polysaccharide accumulation warrant adverse conditions, which in turn hinder cellular growth and productivity. Hence, there exists a pressing demand to harness biotechnological approaches for empowering photosynthetic algae as a sustainable feedstock for polysaccharide production. Meanwhile, it remains an untapped tool for the commercial production of microalgal products, despite the recent advancements in synthetic biology. In this review, we discuss the existing intricacies in polysaccharide biosynthetic circuits and propose crucial strategies to circumvent those techno-biological complexities. We also highlight the possible approaches to circumventing such limitations to successfully employ metabolic engineering for the large-scale production of microalgal polysaccharides. The technologically feasible directions for unleashing the biotechnological potential of microalgae as green cell factories are projected toward the sustainable biosynthesis of polysaccharides.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143623524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in improving anthocyanin stability in black carrots. 提高黑胡萝卜花青素稳定性的研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-13 DOI: 10.1080/10408398.2025.2469774

Damla Ezgi Uzun, Tugce Ceyhan, Merve Tomas, Esra Capanoglu

{"title":"Recent advances in improving anthocyanin stability in black carrots.","authors":"Damla Ezgi Uzun, Tugce Ceyhan, Merve Tomas, Esra Capanoglu","doi":"10.1080/10408398.2025.2469774","DOIUrl":"https://doi.org/10.1080/10408398.2025.2469774","url":null,"abstract":"This review focuses on the methods of enhancing the stability of black carrot anthocyanins, which are susceptible to degradation due to temperature, pH, light, and oxygen. These anthocyanins are valued for their health benefits and blue-violet color, but their instability limits their application in the food industry. It is hypothesized that implementing advanced stabilization techniques can significantly improve the stability and usability of black carrot anthocyanins. Key methods to improve anthocyanin stability, including encapsulation, co-pigmentation, and acylation, are comprehensively reviewed. Encapsulation techniques such as spray drying, freeze drying, and liposomes have shown effectiveness in protecting anthocyanins during food processing and storage. Co-pigmentation with non-anthocyanin phenolics and using whey proteins significantly enhance thermal and pH stability, thereby improving color retention. Additionally, innovative strategies like genetic modification and nanoencapsulation have demonstrated potential in further stabilizing anthocyanins by enhancing their structural resilience and bioavailability. These innovative approaches represent a significant advancement in the ability to maintain the integrity of black carrot anthocyanins. Advanced techniques for preserving the functional properties and nutritional benefits of black carrot anthocyanins facilitate broader use in health-oriented food products. Combining these modern methods is essential for optimal stability, and further research is needed to optimize these techniques.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":7.3,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143623600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Association between vitamin D level and risk of type 2 diabetes: a systematic review of Mendelian Randomization studies. 维生素 D 水平与 2 型糖尿病风险之间的关系：孟德尔随机研究的系统回顾。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-12 DOI: 10.1080/10408398.2025.2466758

Kexin Sun, Yunan Chen, Hugh Simon Hung San Lam, Edmund Anthony Severn Nelson, Alice Pik-Shan Kong, Shiu Lun Au Yeung, Lai Ling Hui

{"title":"Association between vitamin D level and risk of type 2 diabetes: a systematic review of Mendelian Randomization studies.","authors":"Kexin Sun, Yunan Chen, Hugh Simon Hung San Lam, Edmund Anthony Severn Nelson, Alice Pik-Shan Kong, Shiu Lun Au Yeung, Lai Ling Hui","doi":"10.1080/10408398.2025.2466758","DOIUrl":"https://doi.org/10.1080/10408398.2025.2466758","url":null,"abstract":"This study aims to review the evidence from Mendelian randomization (MR) studies on the causal role of vitamin D in type 2 diabetes (T2D). A systematic search (registered on PROSPERO (CRD42024551731)) was performed in PubMed, Embase and Web of Science for publications up to June 2024. MR studies including vitamin D as the exposure and T2D as the outcome were included. Among the 22 studies included, which were mainly in European populations, half used single nucleotide polymorphisms (SNPs) located on vitamin D synthesis and metabolism genes, while others selected SNPs based on statistical thresholds. Negative associations implying that vitamin D protects against T2D were reported in three one-sample and three two-sample MR studies. The remaining studies reported null associations between genetically predicted circulating 25-hydroxyvitamin D and risk of T2D regardless of MR design, study population, data source or SNP selection. Findings from MR studies on circulating 25-hydroxyvitamin D and risk of T2D do not consistently support the causal role of vitamin D in T2D in the general population. Future MR studies to examine the non-linear association of vitamin D with T2D or disease progression from prediabetes are warranted to clarify the use of vitamin D in the prevention of T2D.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-10"},"PeriodicalIF":7.3,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143603523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The human gut microbiota and uric acid metabolism: genes, metabolites, and diet. 人体肠道菌群和尿酸代谢：基因、代谢物和饮食。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-03-11 DOI: 10.1080/10408398.2025.2475238

Lei Sun, Min Zhang, Jianxin Zhao, Wei Chen, Gang Wang

{"title":"The human gut microbiota and uric acid metabolism: genes, metabolites, and diet.","authors":"Lei Sun, Min Zhang, Jianxin Zhao, Wei Chen, Gang Wang","doi":"10.1080/10408398.2025.2475238","DOIUrl":"https://doi.org/10.1080/10408398.2025.2475238","url":null,"abstract":"Hyperuricemia (HUA), characterized by an excessive production of uric acid (UA), poses a significant risk for various metabolic disorders and affects over one billion individuals globally. The intricate interplay between the gut microbiota and dietary constituents plays a pivotal role in maintaining UA homeostasis. Abnormal consumption of specific dietary components such as purines, fructose, or aberrant expression of urate transporters can disrupt UA balance, precipitating HUA and gout. The gut microbiota exerts profound influence over human UA regulation, particularly in the presence of specific gene clusters. Individuals with HUA often exhibit gut dysbiosis, characterized by a reduction in bacteria producing short-chain fatty acids or those capable of degrading UA, alongside an increase in opportunistic pathogens. Dietary constituents and their microbial metabolites engage in intricate interactions with the gut microbiota to modulate HUA, regulating inflammatory responses, suppressing xanthine oxidase activity to curtail UA production, and enhancing UA excretion via urate transporters. This comprehensive review delineates the pivotal role of dietary factors in UA metabolism and HUA, elucidating the underlying mechanisms of microbial regulation. By unraveling the intricate connections between the gut microbiota and UA metabolism, it offers valuable dietary guidance for individuals grappling with HUA.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143603629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0