肠道微生物群紊乱与代谢综合征:串联过程的故事。

IF 5.9 2区 医学 Q1 NUTRITION & DIETETICS Nutrition reviews Pub Date : 2024-11-06 DOI:10.1093/nutrit/nuae157
Penghui Nie, Liehai Hu, Xiaoyan Feng, Hengyi Xu
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引用次数: 0

摘要

人类的微生物群由数万亿微生物组成,它们参与调节胃肠道、免疫和代谢平衡。肠道微生物群(GM)对代谢综合征(MetS)的发病机制有显著影响。这一过程是相互影响的,构成了肠道微生物群与代谢综合征之间的串联过程。在这篇综述中,系统回顾了通过宿主-微生物代谢轴直接或间接诱导 MetS 的基因改造。此外,本综述还详细介绍了在 MetS 中发生特异性改变的转基因。此外,短链脂肪酸(SCFAs)作为独特的肠道微生物代谢产物,对 MetS 有着显著的影响,本综述强调了 SCFAs 在 MetS 相关疾病中的作用,以补充该领域的空白。最后,概述了现有的治疗方法,并讨论了不同治疗方法的优缺点,希望这篇综述能为开发潜在的治疗策略做出贡献。
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Gut Microbiota Disorders and Metabolic Syndrome: Tales of a Crosstalk Process.

The microbiota in humans consists of trillions of microorganisms that are involved in the regulation of the gastrointestinal tract and immune and metabolic homeostasis. The gut microbiota (GM) has a prominent impact on the pathogenesis of metabolic syndrome (MetS). This process is reciprocal, constituting a crosstalk process between the GM and MetS. In this review, GM directly or indirectly inducing MetS via the host-microbial metabolic axis has been systematically reviewed. Additionally, the specifically altered GM in MetS are detailed in this review. Moreover, short-chain fatty acids (SCFAs), as unique gut microbial metabolites, have a remarkable effect on MetS, and the role of SCFAs in MetS-related diseases is highlighted to supplement the gaps in this area. Finally, the existing therapeutics are outlined, and the superiority and shortcomings of different therapeutic approaches are discussed, in hopes that this review can contribute to the development of potential treatment strategies.

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来源期刊
Nutrition reviews
Nutrition reviews 医学-营养学
CiteScore
12.20
自引率
1.60%
发文量
121
审稿时长
6-12 weeks
期刊介绍: Nutrition Reviews is a highly cited, monthly, international, peer-reviewed journal that specializes in the publication of authoritative and critical literature reviews on current and emerging topics in nutrition science, food science, clinical nutrition, and nutrition policy. Readers of Nutrition Reviews include nutrition scientists, biomedical researchers, clinical and dietetic practitioners, and advanced students of nutrition.
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