肠道微生物蛋白质的发酵与肠道健康的关系  

Relationship between Gut Microbial Fermentation of Proteins and Gut Health

作　　者：周中凯[1] 杨艳[1] 郑排云[1] 张岩[1] 陈晓姗[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科学》2014年第1期303-309,共7页Food Science

摘　　要：人体内蛋白质发酵主要发生于结肠末端,会产生一些不利于健康的代谢产物如氨类、胺类、酚类化合物和硫化物等。一些重要的肠道疾病如大肠癌、溃疡性结肠炎的发生都集中于结肠末端,这与在该部位的蛋白质的高度发酵有关。流行病学研究表明,高肉类食物通常与大肠癌的发生呈正相关性,这是因为高肉食的摄入不仅增加了蛋白质在大肠中的含量,而且还增加了脂肪、荷尔蒙和杂环胺的摄入,这些物质对大肠癌的发生也起到促进的作用。然而,肠道健康和蛋白质的发酵之间的潜在关系还没有得到充分的研究,本文就蛋白质在肠道发酵所产生的一些潜在危害化合物及其在体内代谢循环的研究进行综述。Protein fermentation mainly occurs in the distal colon, resulting in the production of potentially toxic metabolites such as ammonia, amines, phenols and sulfides. In addition, some important bowel diseases such as colorectal cancer （CRC） and ulcerative colitis （UC） appear most often in the distal colon, which are related to the high protein fermentation at these areas. Epidemiological studies revealed that diets rich in meat are associated with the prevalence of CRC, because the intake of meat not only increases thve fermentation of proteins, but also enhances the intake of fat, hormone and heterocyclic amines, which may also play an important role in the development of CRC. However, the relationship between gut health and protein fermentation has not been thoroughly investigated. In this review, the existing evidence regarding the potential toxicity of protein fermentation from in vitro animal and human studies is summarized.

关 键 词：大肠癌 遗传毒性 益生元 益生菌 蛋白质发酵 

分 类 号：TS201.2[轻工技术与工程—食品科学]