Links between Dietary Protein Sources, the Gut Microbiota, and Obesity.
Links between Dietary Protein Sources, the Gut Microbiota, and Obesity.
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DOI：
10.3389/fphys.2017.01047
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发表时间：
2017
影响因子：
4
通讯作者：
Kristiansen K
中科院分区：
文献类型：
--
作者：
Madsen L;Myrmel LS;Fjære E;Liaset B;Kristiansen K
肠道微生物区系和肥胖之间的联系在人类和动物模型中都得到了很好的证明。研究还表明，饮食因素可以改变肠道微生物区系组成和肥胖的发生。然而，关于饮食、新陈代谢和肠道微生物区系如何相互作用和调节能量代谢和肥胖发展的知识仍然有限。流行病学研究表明，某些饮食蛋白质来源的摄入量与肥胖之间存在关联。动物研究证实，不同的蛋白质来源在预防或诱导肥胖方面的能力不同。不同来源的蛋白质，如豆类、蔬菜、乳制品、海鲜和肉类的氨基酸组成不同。此外，其他因素的类型和水平，如脂肪酸和持久性有机污染物(POPs)，因饮食蛋白质来源而异。所有这些因素都可以调节肠道微生物区系的组成，从而可能影响它们的肥胖特性。这篇综述总结了不同蛋白质来源如何影响能量效率、肥胖发展和肠道微生物区系的证据，将肠道微生物区系中蛋白质依赖的变化与肥胖联系起来。
The association between the gut microbiota and obesity is well documented in both humans and in animal models. It is also demonstrated that dietary factors can change the gut microbiota composition and obesity development. However, knowledge of how diet, metabolism and gut microbiota mutually interact and modulate energy metabolism and obesity development is still limited. Epidemiological studies indicate an association between intake of certain dietary protein sources and obesity. Animal studies confirm that different protein sources vary in their ability to either prevent or induce obesity. Different sources of protein such as beans, vegetables, dairy, seafood, and meat differ in amino acid composition. Further, the type and level of other factors, such as fatty acids and persistent organic pollutants (POPs) vary between dietary protein sources. All these factors can modulate the composition of the gut microbiota and may thereby influence their obesogenic properties. This review summarizes evidence of how different protein sources affect energy efficiency, obesity development, and the gut microbiota, linking protein-dependent changes in the gut microbiota with obesity.
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影响因子：
7.1
作者：
Bjermo, Helena;Iggman, David;Riserus, Ulf
通讯作者：
Riserus, Ulf
影响因子：
8.8
作者：
Dumas ME;Rothwell AR;Hoyles L;Aranias T;Chilloux J;Calderari S;Noll EM;Péan N;Boulangé CL;Blancher C;Barton RH;Gu Q;Fearnside JF;Deshayes C;Hue C;Scott J;Nicholson JK;Gauguier D
通讯作者：
Gauguier D
影响因子：
64.8
作者：
Arumugam, Manimozhiyan;Raes, Jeroen;Pelletier, Eric;Le Paslier, Denis;Yamada, Takuji;Mende, Daniel R.;Fernandes, Gabriel R.;Tap, Julien;Bruls, Thomas;Batto, Jean-Michel;Bertalan, Marcelo;Borruel, Natalia;Casellas, Francesc;Fernandez, Leyden;Gautier, Laurent;Hansen, Torben;Hattori, Masahira;Hayashi, Tetsuya;Kleerebezem, Michiel;Kurokawa, Ken;Leclerc, Marion;Levenez, Florence;Manichanh, Chaysavanh;Nielsen, H. Bjorn;Nielsen, Trine;Pons, Nicolas;Poulain, Julie;Qin, Junjie;Sicheritz-Ponten, Thomas;Tims, Sebastian;Torrents, David;Ugarte, Edgardo;Zoetendal, Erwin G.;Wang, Jun;Guarner, Francisco;Pedersen, Oluf;de Vos, Willem M.;Brunak, Soren;Dore, Joel;Weissenbach, Jean;Ehrlich, S. Dusko;Bork, Peer
通讯作者：
Bork, Peer
影响因子：
6.1
作者：
Chang, Yuan-Yen;Chou, Chung-Hsi;Chen, Yi-Chen
通讯作者：
Chen, Yi-Chen
影响因子：
5.2
作者：
Cho, Clara E.;Taesuwan, Siraphat;Caudill, Marie A.
通讯作者：
Caudill, Marie A.