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Repositorio de la Universidad de Oviedo > Producción Bibliográfica de UniOvi: RECOPILA > Artículos >

Use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10651/43479

Título : Healthy effects of prebiotics and their metabolites against intestinal diseases and colorectal cancer
Autor(es) y otros: Fernández Fernández, Javier
Redondo Blanco, Saúl
Miguélez González, Elisa María
Villar Granja, Claudio Jesús
Clemente, Alfonso
Lombo Brugos, Felipe
Palabras clave: Prebiotics
Short chain fatty acids
Gut microbiota
Acetate
Fecha de publicación : 2015
Versión del editor: http://dx.doi.org/10.3934/microbiol.2015.1.48
Citación : AIMS Microbiology, 1(1), p. 48-71 (2015); doi:10.3934/microbiol.2015.1.48
Descripción física: p. 48-71
Resumen : A specific group of plant and animal oligosaccharides does not suffer enzymatic digestion in the human upper intestinal tract, achieving the colon microbial ecosystem in intact form. The reason for that is their diverse glycosidic bond structure, in comparison with common energetic polysaccharides as starch or glycogen. In this complex ecosystem, these molecules serve as energy sources, via fermentation, of distinctive beneficial bacterial groups, mainly belonging to the Anaerostipes, Bifidobacterium, Coprococcus, Faecalibacterium, Lactobacillus, Roseburia and other genera. The main catabolic products of these fermentations are short-chain fatty acids (SCFA) as acetate, propionate and butyrate, which appear in high concentrations in the lumen around the colon mucosa. Acetate and propionate are associated to energetic purposes for enterocytes, hepatocytes and other cells. Butyrate is the preferred energy source for colonocytes where it controls their cell cycle; butyrate is able to induce cell cycle arrest and apoptosis in tumor colonocytes. These oligosaccharides that increase beneficial colon bacterial populations and induce SCFA production in this ecosystem are called prebiotics. Here, different sources and chemical structures for prebiotics are described, as well as their modulatory effect on the growth of specific probiotic bacterial groups in the colon, and how their fermentation renders diverse SCFA, with beneficial effects in gut health
URI : http://hdl.handle.net/10651/43479
ISSN : 2471-1888
Aparece en las colecciones: Biología Funcional
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