Li Hao, Christman Lindsey M, Li Ruiqi, Gu Liwei
Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida 32611, USA.
Food Funct. 2020 Jun 24;11(6):4878-4891. doi: 10.1039/d0fo00713g.
Inflammatory bowel diseases (IBD) are a group of chronic and recurring inflammatory conditions in the colon and intestine. Their etiology is not fully understood but involves the combination of gut dysbiosis, genetics, immune functions, and environmental factors including diet. Polyphenols from plant-based food synergistically interact with gut microbiota to suppress inflammation and alleviate symptoms of IBD. Polyphenols increase the diversity of gut microbiota, improve the relative abundance of beneficial bacteria, and inhibit the pathogenic species. Polyphenols not absorbed in the small intestine are catabolized in the colon by microbiota into microbial metabolites, many of which have higher anti-inflammatory activity and bioavailability than their precursors. The polyphenols and their microbial metabolites alleviate IBD through reduction of oxidative stress, inhibition of inflammatory cytokines secretion (TNF-α, IL-6, IL-8, and IL-1β), suppression of NF-κB, upregulation of Nrf2, gut barrier protection, and modulation of immune function. Future studies are needed to discover unknown microbial metabolites of polyphenols and correlate specific gut microbes with microbial metabolites and IBD mitigating activity. A better knowledge of the synergistic interactions between polyphenols and gut microbiota will help to devise more effective prevention strategies for IBD. This review focuses on the role of polyphenols, gut microbiota and their synergistic interactions on the alleviation of IBD as well as current trends and future directions of IBD management.
炎症性肠病（IBD）是一组发生在结肠和肠道的慢性复发性炎症性疾病。其病因尚未完全明确，但涉及肠道菌群失调、遗传、免疫功能以及包括饮食在内的环境因素等多种因素的综合作用。来自植物性食物的多酚与肠道微生物群协同相互作用，以抑制炎症并缓解IBD的症状。多酚可增加肠道微生物群的多样性，提高有益菌的相对丰度，并抑制病原菌。未在小肠吸收的多酚在结肠中被微生物群分解为微生物代谢产物，其中许多代谢产物的抗炎活性和生物利用度均高于其前体。多酚及其微生物代谢产物通过减轻氧化应激、抑制炎症细胞因子分泌（TNF-α、IL-6、IL-8和IL-1β）、抑制NF-κB、上调Nrf2、保护肠道屏障以及调节免疫功能来缓解IBD。未来需要开展研究以发现多酚未知的微生物代谢产物，并将特定的肠道微生物与微生物代谢产物以及IBD缓解活性联系起来。深入了解多酚与肠道微生物群之间的协同相互作用将有助于制定更有效的IBD预防策略。本综述重点关注多酚、肠道微生物群及其协同相互作用在缓解IBD方面的作用以及IBD管理的当前趋势和未来方向。
