A critical review on interplay between dietary fibers and gut microbiota

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904473" target="_blank" >RIV/60076658:12520/22:43904473 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.tifs.2022.04.010" target="_blank" >https://doi.org/10.1016/j.tifs.2022.04.010</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.tifs.2022.04.010" target="_blank" >10.1016/j.tifs.2022.04.010</a>

Result language
angličtina
Original language name
A critical review on interplay between dietary fibers and gut microbiota
Original language description
Background: Dietary fibers, as mainly complex carbohydrates, offer various health benefits via modulating gut microbiota composition and promoting short chain fatty acids (SCFAs) production. However, the modern dietary habits are altered by reducing dietary fiber consumption and increasing intake of fat, sugar, and animal protein, thus adversely affecting our gut microbiota. This deficiency of dietary fibers is usually associated with an increasing risk of chronic diseases such as type 2 diabetes, cardiovascular diseases, and colorectal cancer.Scope and approach: In this review, firstly we elaborately classified dietary fibers based on the definition by the European Food Safety Authority (EFSA), revealed the structure-activity relationship of dietary fibers, and updated carbohydrate active enzyme families (CAZyme). Furthermore, this review summarizes the available literature on the interaction between different types of dietary fiber, gut microbiota composition, and SCFA production, both in vivo and in vitro.Key findings and conclusions: Dietary fiber-rich and whole grain (WG)-based diets offer a desirable nutritional intervention strategy by manipulating the composition and quality of microbiota to improve intestinal environment so as to promote host health.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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