Diet-microbiota interactions and their implications for healthy living.
Diet-microbiota interactions and their implications for healthy living.
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DOI：
10.3390/nu5010234
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发表时间：
2013-01-17
期刊：
影响因子：
5.9
通讯作者：
O'Toole PW
中科院分区：
文献类型：
--
作者：
Jeffery IB;O'Toole PW
众所周知，饮食影响个人的健康，富含植物性食物的饮食对个人的健康和福祉有许多好处。直到最近还不清楚的是，肠道微生物区系对这一效应的巨大贡献。除了提供基本的营养需求外，动物的长期饮食还会改变其肠道微生物区系。在成年人中，水果和蔬菜比例高，肉类消费量低的饮食与高度多样化的微生物区系有关，并且与类杆菌相比，普氏杆菌的数量更多，而相反的饮食与含有低比例植物性食物的饮食有关。此外，越来越清楚的是，肠道微生物生态的影响超越了当地的肠道免疫系统，并与免疫相关疾病有关，如IBS、糖尿病和炎症老化。在这篇综述中，我们通过关注感兴趣的条件，调查了平衡饮食导致平衡、多样化的微生物区系对健康老龄化有重大影响的证据。
It is well established that diet influences the health of an individual and that a diet rich in plant-based foods has many advantages in relation to the health and well-being of an individual. What has been unclear until recently is the large contribution of the gut microbiota to this effect. As well as providing basic nutritional requirements, the long-term diet of an animal modifies its gut microbiota. In adults, diets that have a high proportion of fruit and vegetables and a low consumption of meat are associated with a highly diverse microbiota and are defined by a greater abundance of Prevotella compared to Bacteroides, while the reverse is associated with a diet that contains a low proportion of plant-based foods. Furthermore, it is becoming increasingly clear that the effect of the microbial ecology of the gut goes beyond the local gut immune system and is implicated in immune-related disorders, such as IBS, diabetes and inflamm-ageing. In this review, we investigate the evidence that a balanced diet leads to a balanced, diverse microbiota with significant consequences for healthy ageing by focusing on conditions of interest.
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影响因子：
3.7
作者：
Biagi E;Nylund L;Candela M;Ostan R;Bucci L;Pini E;Nikkïla J;Monti D;Satokari R;Franceschi C;Brigidi P;De Vos W
通讯作者：
De Vos W
影响因子：
158.5
作者：
Cecil, Joanne E.;Tavendale, Roger;Palmer, Colin N. A.
通讯作者：
Palmer, Colin N. A.
影响因子：
7.7
作者：
Cani, Patrice D.;Amar, Jacques;Burcelin, Remy
通讯作者：
Burcelin, Remy
影响因子：
29
作者：
Donohoe DR;Garge N;Zhang X;Sun W;O'Connell TM;Bunger MK;Bultman SJ
通讯作者：
Bultman SJ
影响因子：
4.3
作者：
Faust K;Sathirapongsasuti JF;Izard J;Segata N;Gevers D;Raes J;Huttenhower C
通讯作者：
Huttenhower C