利用膳食纤维的自然生理学:从饮食洞察到纳米级IBD干预。

IF 8.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Peilong Liao, Jian Chen, Yanbo Wang, Huan Li
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引用次数: 0

摘要

炎症性肠病(IBD)的患病率,包括克罗恩病和溃疡性结肠炎,在世界范围内正在上升。在各种潜在的因素中,低膳食纤维(DF)的饮食习惯是这种加速趋势的重要因素。相反,补充DF抑制IBD病理表现并促进炎症缓解。据报道,DF在维持肠道健康方面发挥着多种有益作用,包括调节肠道菌群结构、促进有益代谢产物的产生、改善肠道屏障功能、调节免疫稳态等。鉴于DF固有的生理益处,以及DF对结肠的天然靶向能力,DF衍生纳米颗粒(DF- nps)已经通过整合生物活性或药物在IBD治疗中得到了广泛的探索。在这篇全面的综述中,我们开始讨论常见的有益的DFs及其缓解IBD的生理机制。在此基础上,我们详细阐述了使用DF-NPs开发的靶向药物递送策略和介入方法,以及它们相关的临床挑战。这项调查工作对于理解和利用东风衍生的管理策略以及培养其对肠道健康和生活质量做出积极贡献的潜力至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Leveraging dietary fiber's natural physiology: from dietary insights to nanoscale IBD intervention.

The prevalence of inflammatory bowel disease (IBD), including crohn's disease and ulcerative colitis, is rising worldwide. Among various potential contributors, low dietary fiber (DF) diet habit stands out as a substantial factor in this accelerating trend. Conversely, DF supplementation inhibits the manifestation of IBD pathology and promotes inflammatory remission. It's reported that DF plays a beneficial role in maintaining intestinal health in a variety of ways, including regulating the structure of the intestinal flora, promoting the production of beneficial metabolites, improving intestinal barrier function, modulating immune homeostasis, and so on. Given the inherent physiological benefits, as well as the natural targeting ability of DF to the colon, DF-derived nanoparticles (DF-NPs) have been extensively explored in the treatment of IBD through the integration of bioactives or drugs. In this comprehensive review, we initiate a discussion of common beneficial DFs and their physiological mechanisms for alleviating IBD. On this basis, we elaborate on the targeted drug delivery strategies and interventional approaches developed using DF-NPs, along with their associated clinical challenges. This investigative effort is crucial for understanding and leveraging DF-derived management strategies and fostering their potential to contribute positively to intestinal health and life quality.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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