6-姜酚与6-姜烯酚改善肠道紧密连接损伤作用研究进展  

Research Progress on Alleviatory Effects of 6-Gingerol and 6-Shogaol on Intestine Tight Junction Damage

作　　者：李宇 欧阳芳欣 张贺 王文宇 董婧潇 李大鹏[1] 李锋[1] LI Yu;OUYANG Fangxin;ZHANG He;WANG Wenyu;DONG Jingxiao;LI Dapeng;LI Feng(Key Laboratory of Food Nutrition and Health in Universities of Shandong,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品营养与人类健康重点实验室,山东泰安271018

出　　处：《食品科学》2024年第24期282-292,共11页Food Science

基　　金：国家自然科学基金面上项目(32372332);山东省自然科学基金项目(ZR2022MC004);山东省重点研究发展计划项目(2021TZXD007;2023TZXD070)。

摘　　要：肠道屏障在阻止有害外源物质侵入和维持肠道稳态过程中扮演关键角色,其中紧密连接蛋白在保持肠道屏障完整性方面至关重要。本文综述了肠道屏障的结构组成,探讨了紧密连接蛋白在维持肠道生理功能中的作用,特别关注了生姜中主要酚类物质6-姜酚和6-姜烯酚在改善紧密连接损伤方面的潜在应用价值。通过对近年来临床研究和实验结果的综合分析,发现6-姜酚和6-姜烯酚能够通过抑制炎症、氧化应激、凋亡以及调节肠道菌群组成等途径提高紧密连接相关蛋白的表达水平,维持肠道屏障的完整性和功能性。本文可为揭示生姜酚类化合物调节健康效应的机制和扩展其应用范围提供理论依据和思路。The intestinal barrier plays a key role in preventing harmful substance invasions and maintaining intestinal homeostasis,with tight junction proteins being essential for maintaining the integrity of the intestinal barrier.This review summarizes the structural composition of the intestinal barrier,the role of tight junction in maintaining intestinal physiological functions,with an emphasis on the potential application value of the major phenolic components in ginger,6-gingerol and 6-shogaol,for alleviating tight junction damage.Through comprehensive analysis of clinical research and experimental results in recent years,it is found that 6-gingerol and 6-shogaol can improve the expression levels of tight junction-related proteins and maintain the integrity and biofunction of the intestinal barrier by inhibiting inflammation,oxidative stress and apoptosis as well as regulating the composition of intestinal microbiota.This paper provides a theoretical basis and insights for understanding the mechanisms of action of ginger phenolic compounds in regulating health and for expanding their application scopes.

关 键 词：6-姜酚 6-姜烯酚 紧密连接 肠道屏障 肠道损伤 

分 类 号：TS201.4[轻工技术与工程—食品科学]