Riddet Institute, Massey University, Palmerston North, New Zealand.
Food Funct. 2012 Jul;3(7):690-9. doi: 10.1039/c2fo30017f. Epub 2012 May 8.
The mucus layer covering the epithelial surface of the gastrointestinal tract serves as the front line of protection against the luminal contents and plays a key role in the establishment and activity of the commensal microbiota. The composition and complexity of the bacterial community within this environment is altered by the introduction of fermentable dietary components. These dietary components can change the metabolic end products of bacterial fermentation, which in turn are able to modify the expression of mucin genes and proteins leading to an increase in the mucus layer thickness. This review introduces some of the key interactions between fermentable carbohydrates, commensal bacteria, and intestinal cells which influence mucin production.
覆盖胃肠道上皮表面的黏液层是防止腔内容物侵害的第一道防线，在共生微生物群落的建立和活动中起着关键作用。 引入可发酵的饮食成分会改变该环境中细菌群落的组成和复杂性。 这些饮食成分可以改变细菌发酵的代谢终产物，进而能够修饰粘蛋白基因和蛋白质的表达，导致黏液层厚度增加。 本文综述了可发酵碳水化合物、共生细菌和肠道细胞之间的一些关键相互作用，这些相互作用影响粘蛋白的产生。
