Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA.
Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC, 27695, USA.
Curr Nutr Rep. 2023 Mar;12(1):151-166. doi: 10.1007/s13668-023-00449-0. Epub 2023 Feb 4.
Current research has shown that berry-derived polymeric substrates that resist human digestion (dietary fibers and polyphenols) are extensively metabolized in the gastrointestinal tract dominated by microbiota. This review assesses current epidemiological, experimental, and clinical evidence of how berry (strawberry, blueberry, raspberry, blackberry, cranberry, black currant, and grapes) phytochemicals interact with the microbiome and shape health or metabolic risk factor outcomes.
There is a growing evidence that the compositional differences among complex carbohydrate fractions and classes of polyphenols define reversible shifts in microbial populations and human metabolome to promote gastrointestinal health. Interventions to prevent gastrointestinal inflammation and improve metabolic outcomes may be achieved with selection of berries that provide distinct polysaccharide substrates for selective multiplication of beneficial microbiota or oligomeric decoys for binding and elimination of the pathogens, as well as phenolic substrates that hold potential to modulate gastrointestinal mucins, reduce luminal oxygen, and release small phenolic metabolites signatures capable of ameliorating inflammatory and metabolic perturbations. These mechanisms may explain many of the differences in microbiota and host gastrointestinal responses associated with increased consumption of berries, and highlight potential opportunities to intentionally shift gut microbiome profiles or to modulate risk factors associated with better nutrition and health outcomes.
综述目的：目前的研究表明，人体消化系统难以消化的浆果来源聚合基质（膳食纤维和多酚）在以微生物为主的胃肠道中会被广泛代谢。本综述评估了目前关于浆果（草莓、蓝莓、覆盆子、黑莓、越橘、黑加仑和葡萄）植物化学物质如何与微生物组相互作用并影响健康或代谢风险因素结果的流行病学、实验和临床证据。
**最近的发现：越来越多的证据表明，复杂碳水化合物部分和多酚类的组成差异定义了微生物种群和人类代谢组的可逆变化，以促进胃肠道健康。通过选择提供特定多糖基质的浆果来选择性地增殖有益微生物群，或选择寡聚诱饵来结合和消除病原体，以及选择具有调节胃肠道粘蛋白、降低腔氧和释放小酚代谢物特征潜力的酚类基质，从而预防胃肠道炎症和改善代谢结果，可能成为一种可行的干预措施。这些机制可以解释与增加浆果摄入量相关的微生物组和宿主胃肠道反应的许多差异，并突出了有潜力的机会，可以有针对性地改变肠道微生物组的特征，或调节与更好的营养和健康结果相关的风险因素。
