食物与肠道菌群的相互作用:对人体健康的影响。

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2019-03-25 DOI:10.1146/annurev-food-032818-121303

Yanbei Wu, Jiawei Wan, Uyory Choe, Quynhchi Pham, Norberta W Schoene, Qiang He, Bin Li, Liangli Yu, Thomas T Y Wang

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引用次数: 47

摘要

了解食物和肠道微生物群之间的关系，它们之间的相互作用，以及它们如何相互调节，对于成功促进人类健康至关重要。本综述旨在总结(a)目前关于食物和食物成分对肠道微生物群影响的知识，以及(b)肠道微生物群、食物消费和食物生物活性成分之间的关系以及由此产生的有益健康结果。我们的目标是提供有关食物和肠道微生物群相互作用的最新信息，并激发将推动该领域向前发展的讨论和研究方法。

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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Interactions Between Food and Gut Microbiota: Impact on Human Health.

Understanding the relationship between food and the gut microbiota, their interactions, and how each modulates the other is critical for successful promotion of human health. This review seeks to summarize ( a) the current knowledge on the effects of food and food components on gut microbiota and ( b) the association between gut microbiota, consumption of food, and food bioactive components and the resulting beneficial health outcomes. Our goal is to provide state-of-the-art information on food and gut microbiota interactions and to stimulate discussions and research approaches that will move the field forward.

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.