肠道微生物组对抗性淀粉的降解作用研究进展

Advancements in research on the degradation of resistant starch by gut microbiome

中文关键词:  抗性淀粉  肠道微生物组  挥发性脂肪酸

英文关键词:resistant starch  gut microbiome  volatile fatty acids

中文摘要:

      抗性淀粉(resistant starch, RS)与肠道微生物组之间的复杂关系是营养科学中一个动态前沿领域。本文结合国内外关于抗性淀粉的研究进展, 对其分类、结构、抗消化原理及消化特征进行了概述, 重点阐释了抗性淀粉与肠道微生物组之间的相互作用, 探讨了初级降解者与部分次级降解者在抗性淀粉发酵过程中的机制, 以及交叉降解者在该过程中发挥的作用。此外, 本文关注了抗性淀粉发酵后如何促进有益挥发性脂肪酸(volatile fatty acids, VFAs)的生成, 例如丁酸、乙酸和丙酸。这些VFAs已被广泛认定为维持肠道屏障完整性、调节炎症反应以及可能影响全身健康的重要因素。通过整合这些见解, 强调了RS在利用肠道微生物组潜在影响人类健康的重要性, 为将抗性淀粉纳入饮食以实现最大的健康效益提供理论依据。

英文摘要:

      The complex relationship between resistant starch (RS) and the gut microbiome is a dynamic frontier in nutrition science. In this paper, based on the research progress of resistant starch at home and abroad, summarized the classification, structure, anti-digestion principle and digestion characteristics of RS, focusing on the interaction between RS and intestinal microbiome, and discussed the mechanism of primary degraders and some secondary degraders in the fermentation process of RS, as well as the role of cross-degraders in the process. In addition, this paper focused on how RS fermentation promotes the production of beneficial volatile fatty acids (VFAs), such as butyric acid, acetic acid, and propionic acid. These VFAs had been widely recognized as important factors in maintaining the integrity of the intestinal barrier, regulating inflammatory responses, and possibly affecting overall health. By integrating these insights, this paper highlighted the importance of RS in harnessing the gut microbiome to potentially impact human health, so as to provide a theoretical basis for incorporating resistant starch into the diet to achieve maximum health benefits.