益生元和益生菌的自下而上设计:以肠道微生物群为中心的慢性和功能性便秘管理方法。

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Penglin He,Shang Chen,Chenang Lyu,Ran An,Dapeng Wang
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引用次数: 0

摘要

慢性便秘(CC)和功能性便秘(FC)是常见的胃肠道疾病,显著影响生活质量。本研究调查了CC和FC患者的肠道菌群特征,揭示了微生物失衡的特征,其特征是有益菌群减少,如不动杆菌、Blautia、Dorea formicgenans、true bacterium ramulus和Halomonas,而Alistipes、Holdemanella、parabobacteroides、Pseudomonas、Streptococcus等水平增加。这些发现强调了生态失调是便秘发病的关键因素,并为自底向上设计靶向益生菌和益生元提供了基础。潜在的治疗策略包括定制益生菌配方来补充缺乏的类群和应用益生元来恢复微生物平衡。此外,微生物代谢物(特别是短链脂肪酸)和微生物-肠-脑轴的作用为进一步了解症状调节的机制提供了线索。人工智能的集成提高了益生菌设计的精度,使预测菌株特异性组合优化治疗效果成为可能。这种以微生物群为中心的方法强调了个性化干预在解决生态失调和推进CC和FC创新管理方面的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bottom-Up Design of Prebiotics and Probiotics: An Intestinal Microbiota-Centered Approach to Chronic and Functional Constipation Management.
Chronic constipation (CC) and functional constipation (FC) are common gastrointestinal disorders that significantly affect quality of life. This study investigates the intestinal microbiota characteristics in CC and FC patients, revealing microbial imbalances characterized by reduced beneficial taxa, such as Acinetobacter, Blautia, Dorea formicigenerans, Eubacterium ramulus, and Halomonas, alongside increased levels of Alistipes, Holdemanella, Parabacteroides, Pseudomonas, Streptococcus, and so on. These findings highlight dysbiosis as a critical factor in constipation pathogenesis and provide a foundation for the bottom-up design of targeted probiotics and prebiotics. Potential therapeutic strategies include tailored probiotic formulations to replenish deficient taxa and the application of prebiotics to restore microbial balance. Additionally, the role of microbial metabolites, particularly short-chain fatty acids, and the microbiota-gut-brain axis offers further insight into mechanisms underlying symptom modulation. The integration of artificial intelligence enhances precision in probiotic design, enabling the prediction of strain-specific combinations optimized for therapeutic efficacy. This microbiota-centered approach underscores the potential for personalized interventions in addressing dysbiosis and advancing innovative management for CC and FC.
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来源期刊
Molecular Nutrition & Food Research
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.
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