乳酸菌和双歧杆菌的肠道定植机制:个性化设计的争论。

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2020-12-14 DOI:10.1146/annurev-food-061120-014739
Yue Xiao, Qixiao Zhai, Hao Zhang, Wei Chen, Colin Hill
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引用次数: 37

摘要

乳酸菌和双歧杆菌作为益生菌的应用得到了最好的理解,这些益生菌通常是短暂的,但作为共生菌,在肠道中的稳定定植可能对它们的有益作用很重要。最近的研究表明,乳酸菌和双歧杆菌菌株在肠道中的建立和持续存在是物种和菌株特异性的,受自然史、基因组适应性、细菌与微生物组的代谢相互作用和宿主免疫方面的影响,但也受饮食的调节。这为潜在的分子机制提供了新的视角。随着宿主-微生物相互作用的重点,这篇综述概述了个体乳酸杆菌和双歧杆菌的特征,宿主基因型和微生物组结构,饮食和宿主-微生物在细菌肠道转变过程中的共同适应如何决定和影响定植过程。通过本文提出的机器学习预测模型,可以实现饮食调整和个人定制的殖民化。
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Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs.

Lactobacillus and Bifidobacterium spp. are best understood for their applications as probiotics, which are often transient, but as commensals it is probable that stable colonization in the gut is important for their beneficial roles. Recent research suggests that the establishment and persistence of strains of Lactobacillus and Bifidobacterium in the gut are species- and strain-specific and affected by natural history, genomic adaptability, and metabolic interactions of the bacteria and the microbiome and immune aspects of the host but also regulated by diet. This provides new perspectives on the underlying molecular mechanisms. With an emphasis on host-microbe interaction, this review outlines how the characteristics of individual Lactobacillus and Bifidobacterium bacteria, the host genotype and microbiome structure,diet, and host-microbe coadaptation during bacterial gut transition determine and influence the colonization process. The diet-tuned and personally tailored colonization can be achieved via a machine learning prediction model proposed here.

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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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