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益生菌科学中的代谢组学和脂质组学方法:综述

Metabolomics and Lipidomics Approaches in the Science of Probiotics: A Review.

作者信息

Chung Hyuk-Jin, Sim Jae-Hun, Min Tae-Sun, Choi Hyung-Kyoon

机构信息

1 College of Pharmacy, Chung-Ang University , Seoul, Korea.

2 Korea Yakult Co., Ltd. , Yongin, Korea.

出版信息

J Med Food. 2018 Nov;21(11):1086-1095. doi: 10.1089/jmf.2017.4175. Epub 2018 Jul 13.

Abstract

The intestinal microflora plays important roles in the health of the host, such as nutrient processing and the modulation of intestinal immune responses. The constituents of the diet greatly affect the composition of the microbiota and its metabolites. The human intestinal microbiota is made up of around 100 trillion microbial cells encompassing at least 300 species. Consuming probiotics may lead to changes in the intestinal microflora that influence host health. Metabolomics is a powerful tool for revealing metabolic changes in biofluids, tissues, and organs of hosts induced by the consumption of probiotics, and lipidomics in particular is a technical approach that focuses on the analysis of lipids in various cells and biofluids. Metabolomics and lipidomics have been used to investigate intracellular and extracellular metabolites as well as for the nontargeted profiling and fingerprinting of metabolites. Based on metabolomics and lipidomics investigations, we reviewed the effects of consuming probiotics on metabolic profiles in controlled intestinal environments. We also discuss the associations between metabolic changes and human diseases after consuming probiotics in uncontrolled intestinal environments. In addition, we review the metabolic changes that take place within the food matrix during probiotic fermentation.

摘要

肠道微生物群在宿主健康中发挥着重要作用,如营养物质加工和肠道免疫反应调节。饮食成分极大地影响微生物群的组成及其代谢产物。人类肠道微生物群由约100万亿个微生物细胞组成,涵盖至少300个物种。食用益生菌可能导致影响宿主健康的肠道微生物群变化。代谢组学是揭示食用益生菌引起的宿主生物流体、组织和器官代谢变化的有力工具,尤其是脂质组学是一种专注于分析各种细胞和生物流体中脂质的技术方法。代谢组学和脂质组学已被用于研究细胞内和细胞外代谢物以及代谢物的非靶向分析和指纹识别。基于代谢组学和脂质组学研究,我们综述了在可控肠道环境中食用益生菌对代谢谱的影响。我们还讨论了在不可控肠道环境中食用益生菌后代谢变化与人类疾病之间的关联。此外,我们综述了益生菌发酵过程中食物基质内发生的代谢变化。

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