Mechanisms used by inulin-type fructans to improve the lipid profile
Mechanisms used by inulin-type fructans to improve the lipid profile
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DOI：
10.3305/nh.2015.31.2.7706
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发表时间：
2015-02-01
期刊：
影响因子：
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通讯作者：
Peluzio, Maria do Carmo Gouveia
中科院分区：
文献类型：
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作者：
Reis, Sandra Aparecida dos;Conceição, Lisiane Lopes da;Peluzio, Maria do Carmo Gouveia
目的：益生元的消费与血脂的改善有关。因此，本综述旨在描述菊糖型果聚糖改善血脂的主要机制，从而降低心血管风险。数据综合：菊糖型果聚糖已被证明可以通过多种机制改善血脂。这些机制包括：降低负责脂质从头合成的肝酶的基因表达;增加肌肉脂蛋白脂肪酶活性，增强短链脂肪酸的产生;改变多胺的产生，其增加致饱肽的产生;改变血糖和胰岛素血症;增加胆汁盐和胆固醇的粪便排泄以及增加双歧杆菌种群。菊糖型果聚糖的消费提高血脂。通常，该机制根据个体的生理状态和添加菊糖型果聚糖的饮食类型而变化。因此，菊粉可用于预防和/或治疗心血管疾病。
Aims: The consumption of prebiotics has been associated with improvement in the lipid profile. Thus, this review aims to describe the main mechanisms by which inulin-type fructans improve the lipid profile and thereby reduce the cardiovascular risk.Data synthesis: Inulin-type fructans have been demonstrated to improve the lipid profile through a number of mechanisms. These mechanisms include: decrease in gene expression of hepatic enzymes responsible for de novo synthesis of lipids; increase of muscle lipoprotein lipase enzyme activity, enhancing the production of short-chain fatty acids; altered production of polyamines which increases the production of satiogenic peptide; altered blood glucose and insulinemia; increase of fecal excretion of bile salts and cholesterol and increase of the Bifidobacterium population.Conclusions: The consumption of inulin-type fructans enhances lipid profile. Generally, the mechanisms vary according to the physiologic state of the individual and the type of diet to which the inulin-type fructans are added. Thus, inulin may be used for the prevention and/or treatment of cardiovascular diseases.