The Development of the Davis Food Glycopedia-A Glycan Encyclopedia of Food.
The Development of the Davis Food Glycopedia-A Glycan Encyclopedia of Food.
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由于缺乏提供定量结构信息所需的吞吐量、灵敏度和分辨率的分析方法，人类消费的碳水化合物的分子复杂性被欺骗性地过于简单化。然而，这些信息正在成为了解特定的多糖结构如何通过它们与肠道微生物组和宿主生理学的相互作用而影响健康的不可或缺的部分。这项工作提供了一份详细的目录，列出了幼儿在断奶期间经常食用的辅食中存在的糖聚糖，以及美国成年人经常食用的食物中的糖类。来自不同食品类别的800多种食品的单糖组成被获取，包括水果、蔬菜、谷物产品、豆类、豌豆、其他豆类、坚果、种子、糖、甜食和饮料、动物产品和更多，并被用于构建“Davis Food Glycopedia”(DFG)，这是一个开放访问的数据库，提供关于食品中碳水化合物的定量结构信息。虽然同一组中的许多食物具有相似的成分，但等级聚类分析也显示了不同组之间的相似之处。这种糖基可用于配制富含特定单糖残留物的饮食，以提供对肠道微生物群更有针对性的调节，从而为一类新的预防性或治疗性饮食打开大门。
The molecular complexity of the carbohydrates consumed by humans has been deceptively oversimplified due to a lack of analytical methods that possess the throughput, sensitivity, and resolution required to provide quantitative structural information. However, such information is becoming an integral part of understanding how specific glycan structures impact health through their interaction with the gut microbiome and host physiology. This work presents a detailed catalogue of the glycans present in complementary foods commonly consumed by toddlers during weaning and foods commonly consumed by American adults. The monosaccharide compositions of over 800 foods from diverse food groups including Fruits, Vegetables, Grain Products, Beans, Peas, Other Legumes, Nuts, Seeds; Sugars, Sweets and Beverages; Animal Products, and more were obtained and used to construct the “Davis Food Glycopedia” (DFG), an open-access database that provides quantitative structural information on the carbohydrates in food. While many foods within the same group possessed similar compositions, hierarchical clustering analysis revealed similarities between different groups as well. Such a Glycopedia can be used to formulate diets rich in specific monosaccharide residues to provide a more targeted modulation of the gut microbiome, thereby opening the door for a new class of prophylactic or therapeutic diets.
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影响因子：
30.8
作者：
Perry, George H.;Dominy, Nathaniel J.;Stone, Anne C.
通讯作者：
Stone, Anne C.
影响因子：
3.6
作者：
SCHUTTE, JB;DEJONG, J;TAMMINGA, S
通讯作者：
TAMMINGA, S
影响因子：
6.7
作者：
Le Couteur, David G.;Solon-Biet, Samantha;Simpson, Stephen J.
通讯作者：
Simpson, Stephen J.
影响因子：
4.2
作者：
Osaki, S;Kimura, T;Iritani, N
通讯作者：
Iritani, N
影响因子：
2
作者：
Baldiviez, Lacey M;Keim, Nancy L;Stephensen, Charles B
通讯作者：
Stephensen, Charles B