Fine-tuning dietary fibre to target gut microbiota accessibility

微调膳食纤维以改善肠道微生物群的可及性

• 批准号: 2890552
• 金额: --
• 依托单位: University of East Anglia
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2890552
• 关键词: Fine; tuning; dietary; fibre; target

The project will explore the bioaccessibility of prebiotic fibres from natural matrices and their accessibility to the human gut microbiota. Most of the evidence on the efficacy of prebiotics (fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), arabinoxylan-oligosaccharides (AXOS)) has been collated using the extracted and highly refined oligomers. There is an increasing emphasis on minimally processed foods and moves away from highly refined materials would meet this need. Such minimal processing of natural plant-based starting materials which control the accessibility of the constituent oligomers might include fermentation, the use of enzymes, technologies such as pulse electric fields and thermo/physico mechanical pre-processing and the degree of ripening of the starting material. These processes will create changes in both the degree of polymerization of the 'parent' polysaccharide and the diffusivity of the oligosaccharides from the natural matrices - which fine-tunes accessibility of the fibre by the gut microbiota. This project will use models of the human gut microbiota combined with cutting-edge metabolomics and metagenomics to study the impact of processing of fibre on gut microbiota composition and microbial accessibility.The project therefore sits at the interface between physical sciences and microbiome science and will an innovative comparison of fibre sources and the extent to which they can be controlled through pre-processing, to measure the effect on in gut fermentation, and subsequent effects on the gut microbiota and metabolic markers.

该项目将探索天然基质中益生元纤维的生物可及性及其对人类肠道微生物群的可及性。大多数益生元（低聚果糖（FOS）、低聚半乳糖（GOS）、阿拉伯木聚糖（AXOS））功效的证据都是使用提取和高度精炼的低聚物进行整理的。人们越来越重视最低限度加工的食品，而放弃高度精制的材料可以满足这一需求。这种控制组成低聚物的可及性的基于天然植物的起始材料的最小加工可能包括发酵、酶的使用、脉冲电场和热/物理机械预处理等技术以及起始材料的成熟程度。这些过程将改变“母体”多糖的聚合度和天然基质中寡糖的扩散性，从而微调肠道微生物群对纤维的可及性。该项目将利用人类肠道微生物群模型与尖端代谢组学和宏基因组学相结合，研究纤维加工对肠道微生物群组成和微生物可及性的影响。因此，该项目处于物理科学和微生物组科学之间的交叉点，并将对纤维来源及其通过预处理进行控制的程度进行创新比较，以测量对肠道发酵的影响，以及对肠道微生物群和代谢标记物的后续影响。