Bosscher D, Van Loo J, Franck A
ORAFTI Group, Aandorenstraat 1, B-3300 Tienen, Belgium.
Nutr Res Rev. 2006 Dec;19(2):216-26. doi: 10.1017/S0954422407249686.
Health and wellbeing are challenged constantly by pathogens. A number of defence mechanisms exist to protect the body from pathogen colonisation and invasion, with an important role to play for the natural intestinal bacterial flora (mainly by bifidobacteria and lactobacilli). The present paper reviews the evidence on the effects of inulin and oligofructose on colonisation and translocation of pathogens and the prevention of intestinal diseases. In vitro experiments have shown that lactic acid-producing bacteria have antagonistic (antibacterial) activity against pathogens partly because of the production of organic acids which are the endproducts of inulin and oligofructose fermentation. In addition, studies with epithelial layers have shown that inulin and oligofructose inhibit pathogen colonisation and that endproducts of their fermentation have the ability to support barrier function. Furthermore, studies in various animal models have shown that inulin and oligofructose accelerate the recovery of beneficial bacteria, slow down pathogen growth, decreasing pathogen colonisation and systemic translocation. Finally, data from human intervention trials either in patients with intestinal disorders or disease, or prone to critical illness, found that inulin and oligofructose restore the balance when the gut microbial community is altered, inhibit the progression of disease or prevent it from relapsing and/or developing. To conclude, the dietary use of inulin and oligofructose offers a promising approach to restore microbial communities and to support barrier function of the epithelia by their prebiotic action. This may offer the host protection against invasion and translocation of pathogens (endogenous and/or exogenous) and in the prevention of gastrointestinal diseases.
健康和幸福不断受到病原体的挑战。机体存在多种防御机制来保护身体免受病原体的定植和侵袭，天然肠道菌群（主要是双歧杆菌和乳酸杆菌）在其中发挥着重要作用。本文综述了菊粉和低聚果糖对病原体定植和易位以及预防肠道疾病影响的相关证据。体外实验表明，产乳酸菌对病原体具有拮抗（抗菌）活性，部分原因是菊粉和低聚果糖发酵的终产物有机酸的产生。此外，对上皮层的研究表明，菊粉和低聚果糖可抑制病原体定植，且其发酵终产物具有支持屏障功能的能力。此外，在各种动物模型中的研究表明，菊粉和低聚果糖可加速有益菌的恢复，减缓病原体生长，减少病原体定植和全身易位。最后，来自肠道疾病患者或易患危重症患者的人体干预试验数据发现，当肠道微生物群落发生改变时，菊粉和低聚果糖可恢复平衡，抑制疾病进展或预防疾病复发和/或发展。总之，通过其益生元作用，饮食中使用菊粉和低聚果糖为恢复微生物群落和支持上皮屏障功能提供了一种有前景的方法。这可能为宿主提供针对病原体（内源性和/或外源性）侵袭和易位的保护，并预防胃肠道疾病。
