TY - JOUR
T1 - Dietary plants, gut microbiota, and obesity
T2 - Effects and mechanisms
AU - Cao, Shi Yu
AU - Zhao, Cai Ning
AU - Xu, Xiao Yu
AU - Tang, Guo Yi
AU - Corke, Harold
AU - Gan, Ren You
AU - Li, Hua Bin
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/10
Y1 - 2019/10
N2 - Background: Obesity is a leading contributor to numerous diseases, such as diabetes mellitus, cardiovascular diseases, and cancers. Therefore, seeking effective and safe approaches to control obesity is essential. Gut microbiota has been demonstrated to play a critical role in the occurrence of obesity via the regulation of energy metabolism. The composition and abundance of gut microbiota can be altered by the diet. Recently, many dietary plants have been demonstrated to exert anti-obesity effects through bioactive components that modulate gut microbiota, which has drawn increasing research attention. Scope and approach: In this review, the obesity-associated gut microbiota has been summarized and classified into obesogenic and anti-obesity categories. Subsequently, some anti-obesity dietary plants with gut microbiota-modulating activities and the mechanisms of action of their bioactive components are discussed. Key findings and conclusions: The effects of gut microbiota on obesity have been found in most animal and some human studies. Certain strains of Firmicutes, Lactobacillus, and Bacteroidetes are positively associated with obesity development, while Bifidobacterium, most Lactobacillus, and some Bacteroidetes show anti-obesity activities. Some dietary plants, such as grapes, berries, apple, turmeric, chili, soy, sorghum, and barley, show anti-obesity efficacy through increasing the diversity of gut microbiota, up-regulating anti-obesity gut microbiota and down-regulating obesogenic gut microbiota. This review may stimulate further development of functional foods to treat obesity through modulating gut microbiota. Future work will rely on the exploration of more dietary plants and their components with anti-obesity and gut microbiota-modulating effects, and further investigation of related mechanisms as well as clinical trials.
AB - Background: Obesity is a leading contributor to numerous diseases, such as diabetes mellitus, cardiovascular diseases, and cancers. Therefore, seeking effective and safe approaches to control obesity is essential. Gut microbiota has been demonstrated to play a critical role in the occurrence of obesity via the regulation of energy metabolism. The composition and abundance of gut microbiota can be altered by the diet. Recently, many dietary plants have been demonstrated to exert anti-obesity effects through bioactive components that modulate gut microbiota, which has drawn increasing research attention. Scope and approach: In this review, the obesity-associated gut microbiota has been summarized and classified into obesogenic and anti-obesity categories. Subsequently, some anti-obesity dietary plants with gut microbiota-modulating activities and the mechanisms of action of their bioactive components are discussed. Key findings and conclusions: The effects of gut microbiota on obesity have been found in most animal and some human studies. Certain strains of Firmicutes, Lactobacillus, and Bacteroidetes are positively associated with obesity development, while Bifidobacterium, most Lactobacillus, and some Bacteroidetes show anti-obesity activities. Some dietary plants, such as grapes, berries, apple, turmeric, chili, soy, sorghum, and barley, show anti-obesity efficacy through increasing the diversity of gut microbiota, up-regulating anti-obesity gut microbiota and down-regulating obesogenic gut microbiota. This review may stimulate further development of functional foods to treat obesity through modulating gut microbiota. Future work will rely on the exploration of more dietary plants and their components with anti-obesity and gut microbiota-modulating effects, and further investigation of related mechanisms as well as clinical trials.
KW - Anti-Obesity
KW - Fruit
KW - Gut microbiota
KW - Obesity
KW - Spice
KW - Vegetable
UR - http://www.scopus.com/inward/record.url?scp=85071520362&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2019.08.004
DO - 10.1016/j.tifs.2019.08.004
M3 - 文献综述
AN - SCOPUS:85071520362
SN - 0924-2244
VL - 92
SP - 194
EP - 204
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
ER -
