Mucosal glycan degradation of the host by the gut microbiota.
Mucosal glycan degradation of the host by the gut microbiota.
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DOI：
10.1093/glycob/cwaa097
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发表时间：
2021-06-29
期刊：
影响因子：
4.3
通讯作者：
Juge N
中科院分区：
文献类型：
--
作者：
Bell A;Juge N
肠道微生物区系在人类健康中起着重要作用，肠道微生物区系结构和功能的改变与多种疾病密切相关。在结肠中，覆盖在上皮上的粘液是维持与肠道微生物区系的动态平衡关系的关键，因为它在离上皮表面安全距离处藏匿着微生物群落。组成粘液层的粘蛋白多聚糖为栖息在粘液层的细菌提供了结合部位和可持续的营养来源。要获得这些糖链，需要由组成人类肠道微生物区系的整个门的细菌产生的糖苷水解酶(GHS)的补充。由于粘液相关微生物在人类健康中的作用得到了越来越多的认识，共生细菌如何分解和利用宿主粘蛋白多糖已成为人们越来越感兴趣的问题，本文对此进行综述。这篇简短的综述概述了肠道共生细菌为获取这种丰富的营养来源而进化的策略，重点介绍了参与粘蛋白降解的GHS。
The gut microbiota plays a major role in human health and an alteration in gut microbiota structure and function has been implicated in several diseases. In the colon, mucus covering the epithelium is critical to maintain a homeostatic relationship with the gut microbiota by harboring a microbial community at safe distance from the epithelium surface. The mucin glycans composing the mucus layer provide binding sites and a sustainable source of nutrients to the bacteria inhabiting the mucus niche. Access to these glycan chains requires a complement of glycoside hydrolases (GHs) produced by bacteria across the phyla constituting the human gut microbiota. Due to the increased recognition of the role of mucus-associated microbes in human health, how commensal bacteria breakdown and utilize host mucin glycans has become of increased interest and is reviewed here. This short review provides an overview of the strategies evolved by gut commensal bacteria to access this rich source of the nutrient with a focus on the GHs involved in mucin degradation.
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DOI：
10.1096/fj.12-221416
发表时间：
2013-06
期刊：
FASEB journal : official publication of the Federation of American Societies for Experimental Biology
影响因子：
--
作者：
Gunning AP;Kirby AR;Fuell C;Pin C;Tailford LE;Juge N
通讯作者：
Juge N
人肠道共生体 Akkermansia Muciniphila 神经氨酸酶库的生化特征
影响因子：
3.1
作者：
Huang, Kun;Wang, Mao M.;Voglmeir, Josef
通讯作者：
Voglmeir, Josef
影响因子：
3.2
作者：
Brigham, Christopher;Caughlan, Ruth;Malamy, Michael H.
通讯作者：
Malamy, Michael H.
影响因子：
3.7
作者：
Crost EH;Tailford LE;Le Gall G;Fons M;Henrissat B;Juge N
通讯作者：
Juge N
影响因子：
16.6
作者：
Huang YL;Chassard C;Hausmann M;von Itzstein M;Hennet T
通讯作者：
Hennet T