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SKLBE学术论坛

SKLBE学术论坛

第498次SKLBE学术论坛(美国麻省大学(阿莫斯特)肖航 教授)

发布时间:2019-11-26 11:11:00

以下为第498SKLBE学术论坛信息,请阅。


题目: Interactions between food bioactives and gut microbiota: good or bad?

     (食品功能成分与肠道菌群相互作用的是与非)

报告人:美国麻省大学(阿莫斯特)肖航 教授

时间:2019-12-2  14:00 

地点:实验18315

主持人:赵黎明教授

简介:

肖航博士,美国麻省大学(阿莫斯特)教授、博士生导师。曾先后在威斯康辛大学(麦迪逊)做博士研究、在罗格斯大学做博士后研究。研究领域聚焦在疾病饮食预防、食品营养与健康。目前主要研究方向:膳食生物活性化合物的功效研究;不同生物活性成分之间的交互影响研究;采用纳米技术改善食品生物活性成分的生物利用度;探究食物成分与肠道微生物的交互作用及其对健康的促进作用。 在国际一流期刊发表研究论文200多篇。是全球高被引科学家,担任食品领域一流期刊comprehensive Reviews in Food Science and Food Safety, Food & Function副主编及多家著名国际学术期刊编委。获得多项荣誉和奖项,包括美国化学学会农业食品化学学部会士 (Fellow);美国食品技术协会(IFT) Babcock-Hart杰出科学家奖,以及Samuel Cote Prescott杰出青年科学家奖;美国营养学会Mary Swartz Rose杰出青年科学家奖;国际生命科学学会(ILSI)北美未来科学领袖奖;美国食品技术协会(IFT)食品化学杰出服务奖。

摘要:

Food components and microbiota in the colon interact in a reciprocal manner as bacteria can metabolize food components to produce various metabolites, and food components can modulate microbiota composition and function. This interaction, which remains to be elucidated, is anticipated to have a significant impact on the risk of many chronic diseases locally and/or systemically. Our results demonstrated that microbiota played an important role in the biotransformation of orally administered flavonoids in the colon. This process produces important bioactive metabolites that offer various beneficial effects such as anti-inflammation. Moreover, dietary flavonoids profoundly altered the composition of gut microbiota, and these changes of microbiota were associated with anti-inflammation. On the other hand, the interaction between food components and gut microbiota can lead to harmful effects. Our results demonstrated that titanium dioxide (TiO2) nanoparticles (NPs) found in a food additive (E171, a whitening agent) caused a significant dysbiosis of gut microbiota that in turn led to colonic inflammation in mice.

Overall, our results highlighted the importance of the interactions between food components and gut microbiota to human health.