食品功能成分对氧化三甲胺介导的动脉粥样硬化的影响研究进展
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摘要
心血管疾病(cardiovascular disease,CVD)是导致人类死亡最主要的疾病之一,而动脉粥样硬化(atherosclerosis,AS)是造成CVD形成的主要病理基础。近年发现,胆碱、L-肉碱等在肠道菌群及酶作用下产生的氧化三甲胺(trimethylamine-N-oxide,TMAO)可促进AS发展,进而导致CVD。然而,胆碱作为人体必需营养素,无法完全避免其摄入。因此,通过抑制TMAO的生成代谢来减小AS风险很有必要。近几年有不少关于食品功能成分抑制TMAO生成的研究,本文从重塑肠道菌群构成比例、抑制肝脏中黄素单加氧酶3活性、促进胆汁酸合成和转运以及减少泡沫细胞形成4个方面综述食品功能成分对TMAO的干预,从而为食品功能成分调节AS的进一步研究和应用提供理论依据。
Cardiovascular disease is one of the major causes of death worldwide, and atherosclerosis(AS) is the major pathological basis for its development. In recent years, studies have shown that trimethylamine-N-oxide(TMAO) as a metabolite of choline and L-carnitine produced by the gut microbiota through enzymatic hydrolysis can promote atherosclerosis, thereby leading to cardiovascular disease. However, choline intake should not be completely avoided because it is a human essential nutrient. Preventing the synthesis and metabolism of TMAO is necessary to reduce the risk of AS. Studies have demonstrated that bioactive compounds in foods could regulate the formation of TMAO. In this review,we summarize the mechanisms by which food bioactive compounds interfere with TMAO-induced atherosclerosis from the perspectives of remodeling the gut microbiota, inhibiting liver flavin-containing monooxygenase 3 activity, promoting bile acid synthesis and transport, and reducing foam cell formation. We hope that this review will provide a theoretical basis for further study and application of food bioactive compounds in regulating atherosclerosis.
Cardiovascular disease is one of the major causes of death worldwide, and atherosclerosis(AS) is the major pathological basis for its development. In recent years, studies have shown that trimethylamine-N-oxide(TMAO) as a metabolite of choline and L-carnitine produced by the gut microbiota through enzymatic hydrolysis can promote atherosclerosis, thereby leading to cardiovascular disease. However, choline intake should not be completely avoided because it is a human essential nutrient. Preventing the synthesis and metabolism of TMAO is necessary to reduce the risk of AS. Studies have demonstrated that bioactive compounds in foods could regulate the formation of TMAO. In this review,we summarize the mechanisms by which food bioactive compounds interfere with TMAO-induced atherosclerosis from the perspectives of remodeling the gut microbiota, inhibiting liver flavin-containing monooxygenase 3 activity, promoting bile acid synthesis and transport, and reducing foam cell formation. We hope that this review will provide a theoretical basis for further study and application of food bioactive compounds in regulating atherosclerosis.
引文
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