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Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.不同家庭东北酸菜自然发酵过程中的微生物群落动态及代谢组变化
Front Microbiol. 2020 Aug 5;11:1878. doi: 10.3389/fmicb.2020.01878. eCollection 2020.
2
Maternal gut microbiota in pregnancy influences offspring metabolic phenotype in mice.孕期母体肠道微生物群影响小鼠后代代谢表型。
Science. 2020 Feb 28;367(6481). doi: 10.1126/science.aaw8429.
3
Dietary Bioactive Fatty Acids as Modulators of Immune Function: Implications on Human Health.膳食生物活性脂肪酸作为免疫功能调节剂：对人类健康的影响。
Nutrients. 2019 Dec 5;11(12):2974. doi: 10.3390/nu11122974.
4
Free Fatty Acid Receptors in Health and Disease.游离脂肪酸受体在健康与疾病中的作用
Physiol Rev. 2020 Jan 1;100(1):171-210. doi: 10.1152/physrev.00041.2018. Epub 2019 Sep 5.
5
Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review.发酵食品中的健康促进成分：最新系统评价。
Nutrients. 2019 May 27;11(5):1189. doi: 10.3390/nu11051189.
6
Regulation of energy expenditure and substrate oxidation by short-chain fatty acids.短链脂肪酸对能量消耗和底物氧化的调节作用。
J Endocrinol. 2019 Aug;242(2):R1-R8. doi: 10.1530/JOE-19-0098.
7
Characterizing novel olfactory receptors expressed in the murine renal cortex.鉴定在小鼠肾皮质中表达的新型嗅觉受体。
Am J Physiol Renal Physiol. 2019 Jul 1;317(1):F172-F186. doi: 10.1152/ajprenal.00624.2018. Epub 2019 May 1.
8
Olfactory Receptor OR51E1 Mediates GLP-1 Secretion in Human and Rodent Enteroendocrine L Cells.嗅觉受体OR51E1介导人和啮齿动物肠内分泌L细胞中胰高血糖素样肽-1的分泌。
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9
Orosensory Detection of Dietary Fatty Acids Is Altered in CB₁R Mice.味蕾对膳食脂肪酸的感知在 CB₁R 基因敲除小鼠中发生改变。
Nutrients. 2018 Sep 21;10(10):1347. doi: 10.3390/nu10101347.
10
Expression of the candidate fat taste receptors in human fungiform papillae and the association with fat taste function.人舌菌状乳头中候选脂肪味受体的表达及其与脂肪味觉功能的关系。
Br J Nutr. 2018 Jul;120(1):64-73. doi: 10.1017/S0007114518001265.

短链和长链脂肪酸的口腔信号：识别微生物和甘油三酯的平行味觉途径。

Oral Signals of Short and Long Chain Fatty Acids: Parallel Taste Pathways to Identify Microbes and Triglycerides.

作者信息

Hanselman Emily C, Amado Nicholas J, Breslin Paul A S

机构信息

Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, USA.

Monell Chemical Senses Center, Philadelphia, Pennsylvania, USA.

出版信息

Curr Opin Physiol. 2021 Apr;20:126-133. doi: 10.1016/j.cophys.2021.01.008. Epub 2021 Jan 19.

DOI:10.1016/j.cophys.2021.01.008
PMID:33738372
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7963269/
Abstract

Both short chain fatty acids (SCFAs) and long chain fatty acids (LCFAs) rely on free fatty acid receptors to signal their presence to the body, but their individual detection and putative reward systems are different. These separate, yet parallel, taste signaling pathways allow us to distinguish microbe-produced from triglyceride-based fatty acids. Free SCFAs indicate that the food has been fermented and may still contain living, probiotic microbes that can colonize the gut. Free LCFAs indicate the presence of calorie-rich triglycerides in foods. By contrast, LCFAs stimulate endocannabinoids, which reinforce overconsumption of triglycerides. Here we examine the separate oral detection and putative reward systems for both LCFA and SCFAs, and introduce a novel dietary LC:SC ratio as a guideline to improve metabolism and health.

摘要

短链脂肪酸（SCFAs）和长链脂肪酸（LCFAs）都依赖游离脂肪酸受体向身体发出它们存在的信号，但它们各自的检测和假定的奖赏系统有所不同。这些独立但平行的味觉信号通路使我们能够区分微生物产生的脂肪酸和基于甘油三酯的脂肪酸。游离的SCFAs表明食物已被发酵，可能仍含有可在肠道定殖的活的益生菌微生物。游离的LCFAs表明食物中存在富含热量的甘油三酯。相比之下，LCFAs会刺激内源性大麻素，从而强化甘油三酯的过度摄入。在这里，我们研究了LCFA和SCFA各自的口腔检测和假定的奖赏系统，并引入了一种新的饮食中LC:SC比例作为改善新陈代谢和健康的指导原则。