A critical review on interplay between dietary fibers and gut microbiota

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

A critical review on interplay between dietary fibers and gut microbiota

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

A critical review on interplay between dietary fibers and gut microbiota

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Trends In Food Science &amp; Technology

ISSN

0924-2244

e-ISSN

1879-3053

Svazek periodika

124

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

13

Strana od-do

237-249

Kód UT WoS článku

000797230000006

EID výsledku v databázi Scopus

2-s2.0-85129046072