预测对膳食纤维干预的个性化反应:调节肠道微生物群改善健康的机会。

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2023-03-27 DOI:10.1146/annurev-food-060721-015516
Car Reen Kok, Devin Rose, Robert Hutkins
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引用次数: 2

摘要

膳食纤维摄入不足已成为工业化国家的普遍现象,伴随着肠道微生物组成的变化和慢性代谢疾病的急剧增加。人体肠道微生物群含有消化纤维所需的基因,从而产生最终产物,介导对宿主的胃肠道和全身益处。因此,使用纤维干预作为调节肠道微生物组和改善人类健康的策略引起了越来越多的兴趣。然而,肠道微生物组成的巨大个体间差异导致了对纤维干预的不同反应。这种可变性导致了观察到的无反应个体,并突出了个性化方法的必要性,以有效地重新定向肠道生态系统。在这篇综述中,我们总结了在膳食纤维干预中用于解决应答和无应答现象的策略,并提出了一种基于纤维代谢知识和机器学习方法的有针对性的方法来识别预测特征。
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Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health.

Inadequate dietary fiber consumption has become common across industrialized nations, accompanied by changes in gut microbial composition and a dramatic increase in chronic metabolic diseases. The human gut microbiome harbors genes that are required for the digestion of fiber, resulting in the production of end products that mediate gastrointestinal and systemic benefits to the host. Thus, the use of fiber interventions has attracted increasing interest as a strategy to modulate the gut microbiome and improve human health. However, considerable interindividual differences in gut microbial composition have resulted in variable responses toward fiber interventions. This variability has led to observed nonresponder individuals and highlights the need for personalized approaches to effectively redirect the gut ecosystem. In this review, we summarize strategies used to address the responder and nonresponder phenomenon in dietary fiber interventions and propose a targeted approach to identify predictive features based on knowledge of fiber metabolism and machine learning approaches.

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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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