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感染与胃微生物群

Infection and Gastric Microbiota.

作者信息

Ozbey Gokben, Sproston Emma, Hanafiah Alfizah

机构信息

Department of Medical Services and Techniques, Vocational School of Health Services, Firat University, Elazig, Turkey.

Department of Biology and Biochemistry, School of Biological Sciences, University of Aberdeen, Aberdeen, United Kingdom.

出版信息

Euroasian J Hepatogastroenterol. 2020 Jan-Jun;10(1):36-41. doi: 10.5005/jp-journals-10018-1310.

DOI:10.5005/jp-journals-10018-1310
PMID:32742971
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7376601/
Abstract

UNLABELLED

Owing to its strong acid production, the stomach was known to be a bacteria-free organ for many years. On the other hand, the presence of () and other acid-resistant microbiota that are to persist in the stomach challenged this. It is now recognized that the existence of and non- species have been linked to the improvement of gastric disease; despite this, there is little published data on the interaction of gastric bacterial flora and the resultant effect on gastric health. The stomach has a unique microbiota including five major phyla, such as Firmicutes, Proteobacteria, Actinobacteria, Fusobacteria and Bacteroidetes. These phyla are identified in both -infected and uninfected persons. The resident gastric microflora may mediate the role of in the gastric diseases. This article aims to review previous studies that examine the impact of infection and the effect of resident gastric microbiota on gut health and disease conditions.

HOW TO CITE THIS ARTICLE

Ozbey G, Sproston E, Hanafiah A. Infection and Gastric Microbiota. Euroasian J Hepato-Gastroenterol 2020;10(1):36-41.

摘要

未标注

由于胃酸分泌旺盛,胃多年来一直被认为是无菌器官。另一方面,()以及其他能在胃中存活的耐酸微生物群的存在对这一观点提出了挑战。现在人们认识到,()和非()物种的存在与胃部疾病的改善有关;尽管如此,关于胃细菌菌群相互作用及其对胃部健康产生的影响,公开的数据却很少。胃拥有独特的微生物群,包括五个主要门类,如厚壁菌门、变形菌门、放线菌门、梭杆菌门和拟杆菌门。在感染()和未感染的人群中都能鉴定出这些门类。胃内的常驻微生物群可能在()引发的胃部疾病中发挥作用。本文旨在回顾以往研究,探讨()感染的影响以及胃常驻微生物群对肠道健康和疾病状况的作用。

如何引用本文

Ozbey G, Sproston E, Hanafiah A. ()感染与胃微生物群。《欧亚肝脏胃肠病学杂志》2020年;10(1):36 - 41。

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Gastroenterology. 2017 Aug;153(2):420-429. doi: 10.1053/j.gastro.2017.04.022. Epub 2017 Apr 27.
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