State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China; National Engineering Research Centre for Functional Food, Wuxi, Jiangsu, PR China; Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China.
Carbohydr Polym. 2021 Apr 15;258:117651. doi: 10.1016/j.carbpol.2021.117651. Epub 2021 Jan 19.
Intestinal mucins glycosylation is regulated by host cues and environmental signals from the microbiome and diets. However, the mechanisms responsible for the dialogue between these three factors and mucin glycosylation in the digestive environment of the host are not well understood. In this review, the dynamic alterations of mucin glycosylation induced by immune responses to gut diseases are summarized. The various types of interactions between mucin glycans and gut microbes, including adhesins, glycosidases, metabolic products and surface components, are discussed. The mechanisms that determine how dietary components (fat, fiber, prebiotics, protein, and food additives) affect intestinal mucin glycosylation and maintain mucosal homeostasis are identified. A potential framework for individualized dietary recommendations is proposed for the prevention of abnormal mucin glycosylation driven by immune dysregulation, gut microbiome alterations and other factors. This review may provide a basis for future research on glycosylation-inspired therapies for gut diseases.
肠黏膜黏蛋白糖基化受宿主信号和来自微生物组及饮食的环境信号调控。然而，对于这三个因素与宿主消化环境中黏蛋白糖基化之间的对话所涉及的机制，目前还了解甚少。本综述总结了针对肠道疾病的免疫反应所诱导的黏蛋白糖基化的动态变化。讨论了黏蛋白聚糖与肠道微生物之间的各种相互作用类型，包括黏附素、糖苷酶、代谢产物和表面成分。确定了膳食成分（脂肪、纤维、益生元、蛋白质和食品添加剂）如何影响肠道黏蛋白糖基化并维持黏膜内稳态的机制。提出了一个针对由免疫失调、肠道微生物组改变和其他因素驱动的异常黏蛋白糖基化的个体化饮食建议的潜在框架。本综述可能为基于糖基化的肠道疾病治疗方法的未来研究提供基础。
