Takaitaccen Bayani

Babban ci gaban da aka samu a binciken carbohydrate a fannin abinci da lafiya na alade shine rarrabuwar carbohydrate a fili, wanda ba wai kawai ya dogara ne akan tsarin sinadarai ba, har ma da halayensa na jiki. Baya ga kasancewa babban tushen kuzari, nau'ikan carbohydrates daban-daban suna da amfani ga abinci mai gina jiki da ayyukan lafiya na aladu. Suna da hannu wajen haɓaka aikin girma da aikin hanji na aladu, daidaita al'umman ƙwayoyin cuta na hanji, da kuma daidaita metabolism na lipids da glucose. Babban hanyar carbohydrate ita ce ta hanyar metabolites ɗinsa (short chain fatty acids [SCFAs]) kuma galibi ta hanyar scfas-gpr43 / 41-pyy / GLP1, SCFAs amp / atp-ampk da scfas-ampk-g6pase / hanyoyin PEPCK don daidaita metabolism na kitse da glucose. Sabbin bincike sun kimanta haɗuwa mafi kyau na nau'ikan da tsarin carbohydrates daban-daban, waɗanda zasu iya inganta aikin girma da narkewar abinci mai gina jiki, haɓaka aikin hanji, da ƙara yawan ƙwayoyin cuta masu samar da butyrate a cikin aladu. Gabaɗaya, shaidu masu ƙarfi suna goyan bayan ra'ayin cewa carbohydrates suna taka muhimmiyar rawa a cikin ayyukan abinci mai gina jiki da lafiya na aladu. Bugu da ƙari, ƙayyade tsarin carbohydrate zai sami fa'ida ta nazari da aiki don haɓaka fasahar daidaita carbohydrate a cikin aladu.

1. Gabatarwa

Sinadaran carbohydrates masu polymeric, sitaci da polysaccharides marasa sitaci (NSP) sune manyan abubuwan da ke cikin abinci da kuma manyan hanyoyin samar da makamashi na aladu, wanda ya kai kashi 60% - 70% na jimillar yawan kuzarin da ake ci (Bach Knudsen). Ya kamata a lura cewa nau'ikan carbohydrates da tsarinsu suna da matukar rikitarwa, wanda ke da tasiri daban-daban ga aladu. Nazarin da aka yi a baya sun nuna cewa ciyar da sitaci tare da bambancin amylose zuwa amylose (AM / AP) yana da martani a bayyane ga aikin girma na aladu (Doti et al., 2014; Vicente et al., 2008). Ana kyautata zaton zare na abinci, wanda galibi ya ƙunshi NSP, yana rage amfani da sinadarai masu gina jiki da ƙimar kuzari na dabbobi masu gauraya (NOBLET da le, 2001). Duk da haka, cin zare na abinci bai shafi aikin girma na aladu ba (Han & Lee, 2005). Shaidu da yawa sun nuna cewa zare na abinci yana inganta yanayin hanji da aikin shinge na aladu, kuma yana rage yawan gudawa (Chen et al., 2015; Lndberg, 2014; Wu et al., 2018). Saboda haka, yana da gaggawa a yi nazarin yadda ake amfani da hadaddun carbohydrates a cikin abinci yadda ya kamata, musamman abincin da ke da wadataccen zare. Dole ne a bayyana kuma a yi la'akari da halayen tsarin carbohydrates da ayyukan su na abinci mai gina jiki da lafiya ga aladu a cikin tsarin abinci. NSP da sitaci mai juriya (RS) sune manyan carbohydrates marasa narkewa (wey et al., 2011), yayin da ƙwayoyin cuta na hanji ke ferment carbohydrates marasa narkewa zuwa gajerun sarkar kitse (SCFAs); Turnbaugh et al., 2006). Bugu da ƙari, ana ɗaukar wasu oligosaccharides da polysaccharides a matsayin probiotics na dabbobi, waɗanda za a iya amfani da su don haɓaka yawan Lactobacillus da Bifidobacterium a cikin hanji (Mikkelsen et al., 2004; M ø LBAK et al., 2007; Welllock et al., 2008). An ruwaito cewa ƙarin Oligosaccharide yana inganta tsarin microbiota na hanji (de Lange et al., 2010). Domin rage amfani da masu haɓaka haɓakar ƙwayoyin cuta a cikin samar da alade, yana da mahimmanci a nemo wasu hanyoyin samun lafiyar dabbobi mai kyau. Akwai damar ƙara nau'ikan carbohydrates iri-iri a cikin abincin alade. Shaidu da yawa suna nuna cewa haɗin sitaci mafi kyau, NSP da MOS na iya haɓaka aikin girma da narkewar abinci mai gina jiki, ƙara yawan ƙwayoyin cuta masu samar da butyrate, da inganta metabolism na lipid na aladu da aka yaye zuwa wani mataki (Zhou, Chen, et al., 2020; Zhou, Yu, et al., 2020). Saboda haka, manufar wannan takarda ita ce yin bitar binciken da ake yi a yanzu kan muhimmiyar rawar da carbohydrate ke takawa wajen haɓaka aikin girma da aikin hanji, daidaita al'ummar ƙwayoyin cuta na hanji da lafiyar metabolism, da kuma bincika haɗin carbohydrate na aladu.

2. Rarraba carbohydrates

Ana iya rarraba carbohydrates na abinci bisa ga girman kwayoyin halittarsu, matakin polymerization (DP), nau'in haɗi (a ko b) da kuma abun da ke cikin monomers ɗin mutum ɗaya (Cummings, Stephen, 2007). Ya kamata a lura cewa babban rarrabuwar carbohydrates ya dogara ne akan DP ɗinsu, kamar monosaccharides ko disaccharides (DP, 1-2), oligosaccharides (DP, 3-9) da polysaccharides (DP, ≥ 10), waɗanda suka ƙunshi sitaci, NSP da glycosidic bonds (Cummings, Stephen, 2007; Englyst et aL., 2007; Tebur 1). Ana buƙatar nazarin sinadarai don fahimtar tasirin ilimin halittar carbohydrates da lafiya. Tare da ƙarin cikakken ganewar sinadarai na carbohydrates, yana yiwuwa a haɗa su bisa ga tasirin lafiyarsu da na ilimin halittarsu kuma a haɗa su cikin tsarin rarrabuwa gabaɗaya (englist et al., 2007). Carbohydrates (monosaccharides, disaccharides, da yawancin sitaci) waɗanda enzymes masu masaukin baki za su iya narkewa kuma su sha a cikin ƙaramin hanji an bayyana su a matsayin carbohydrates masu narkewa ko waɗanda ake samu (Cummings, Stephen, 2007). Carbohydrates waɗanda ba su da juriya ga narkewar hanji, ko kuma waɗanda ba su da kyau a sha kuma aka samar da su ta hanyar metabolism, amma ana iya lalata su ta hanyar fermentation na ƙwayoyin cuta ana ɗaukar su carbohydrates masu juriya, kamar yawancin NSP, oligosaccharides marasa narkewa da RS. Ainihin, carbohydrates masu juriya ana bayyana su a matsayin waɗanda ba za a iya narkewa ko waɗanda ba za a iya amfani da su ba, amma suna ba da cikakken bayani game da rarrabuwar carbohydrates (englist et al., 2007).

3.1 Aikin ci gaba

Sitaci ya ƙunshi nau'ikan polysaccharides guda biyu. Amylose (AM) wani nau'in sitaci ne mai layi α(1-4) mai haɗin dextran, amylopectin (AP) wani nau'in α(1-4) mai haɗin dextran ne, wanda ke ɗauke da kusan kashi 5% na dextran α(1-6) don samar da ƙwayar halitta mai reshe (gwaji et al., 2004). Saboda tsarin kwayoyin halitta daban-daban da tsari, sitaci mai arzikin AP yana da sauƙin narkewa, yayin da sitaci mai arzikin am ba shi da sauƙin narkewa (Singh et al., 2010). Nazarin da aka yi a baya ya nuna cewa ciyar da sitaci tare da rabon AM / AP daban-daban yana da martani mai mahimmanci ga aikin girma na aladu (Doti et al., 2014; Vicente et al., 2008). Yawan cin abinci da ingancin ciyar da aladu da aka yaye ya ragu tare da ƙaruwar AM (regmi et al., 2011). Duk da haka, shaidun da ke fitowa sun nuna cewa abinci mai yawan am yana ƙara yawan karuwar yau da kullun da ingancin abinci na aladu masu girma (Li et al., 2017; Wang et al., 2019). Bugu da ƙari, wasu masana kimiyya sun ba da rahoton cewa ciyar da bambancin rabon AM / AP na sitaci bai shafi aikin girma na aladu da aka yaye ba (Gao et al., 2020A; Yang et al., 2015), yayin da yawan abincin AP ya ƙara yawan narkewar abinci na aladu da aka yaye (Gao et al., 2020A). Zaren abinci ƙaramin ɓangare ne na abincin da ke fitowa daga tsirrai. Babbar matsala ita ce yawan zaren abinci yana da alaƙa da ƙarancin amfani da sinadarai masu gina jiki da ƙarancin ƙimar kuzari (noble & Le, 2001). Akasin haka, matsakaicin cin zaren fiber bai shafi aikin girma na aladu da aka yaye ba (Han & Lee, 2005; Zhang et al., 2013). Tasirin zare a abinci kan amfani da sinadarai masu gina jiki da kuma ƙimar kuzarin da aka samu yana shafar halayen zare, kuma hanyoyin zare daban-daban na iya bambanta sosai (lndber, 2014). A cikin aladu da aka yaye, ƙarin zare a cikin wake yana da ƙimar canza abinci mafi girma fiye da ciyar da zaren masara, zaren waken soya da zaren alkama (Chen et al., 2014). Hakazalika, aladu da aka yaye da aka yi wa magani da zaren masara da zaren alkama sun nuna ingantaccen abinci da ƙaruwar nauyi fiye da waɗanda aka yi wa magani da zaren waken soya (Zhao et al., 2018). Abin sha'awa, babu wani bambanci a cikin aikin girma tsakanin ƙungiyar zaren alkama da ƙungiyar inulin (Hu et al., 2020). Bugu da ƙari, idan aka kwatanta da aladu a cikin ƙungiyar cellulose da ƙungiyar xylan, ƙarin ya fi tasiri β- Glucan yana lalata aikin girma na aladu (Wu et al., 2018). Oligosaccharides ƙananan carbohydrates ne masu nauyin kwayoyin halitta, tsaka-tsaki tsakanin sukari da polysaccharides (voragen, 1998). Suna da muhimman halaye na jiki da na sinadarai, gami da ƙarancin kalori da kuma ƙarfafa haɓakar ƙwayoyin cuta masu amfani, don haka ana iya amfani da su azaman probiotics na abinci (Bauer et al., 2006; Mussatto da mancilha, 2007). Ƙarin chitosan oligosaccharide (COS) na iya inganta narkewar abinci mai gina jiki, rage yawan gudawa da inganta yanayin hanji, don haka inganta aikin girma na aladu da aka yaye (Zhou et al., 2012). Bugu da ƙari, abincin da aka ƙara da cos na iya inganta aikin haihuwa na shuka (adadin aladu masu rai) (Cheng et al., 2015; Wan et al., 2017) da kuma aikin girma na aladu masu girma (wontae et al., 2008). Ƙarin MOS da fructooligosaccharide na iya inganta aikin girma na aladu (Che et al., 2013; Duan et al., 2016; Wang et al., 2010; Wenner et al., 2013). Waɗannan rahotannin sun nuna cewa carbohydrates daban-daban suna da tasiri daban-daban akan aikin girma na aladu (tebur 2a).

3.2 Aikin hanji

Yawan sitaci na am/ap zai iya inganta lafiyar hanji (tribyrinza a iya kare shi ga alade) ta hanyar haɓaka yanayin hanji da kuma daidaita aikin hanji da ke da alaƙa da bayyanar kwayoyin halitta a cikin aladu masu yaye (Han et al., 2012; Xiang et al., 2011). Rabon tsayin villi zuwa tsayin villi da zurfin ramin ileum da jejunum ya fi girma lokacin da aka ciyar da shi da abinci mai yawan am, kuma jimlar apoptosis na ƙaramin hanji ya yi ƙasa. A lokaci guda, ya kuma ƙara bayyanar kwayoyin halitta masu toshewa a cikin duodenum da jejunum, yayin da a cikin babban rukunin AP, ayyukan sucrose da maltase a cikin jejunum na aladu da aka yaye sun ƙaru (Gao et al., 2020b). Hakazalika, aikin da aka yi a baya ya gano cewa rage pH na abinci mai wadataccen abinci da rage yawan abincin AP ya ƙara yawan ƙwayoyin cuta a cikin caecum na aladu da aka yaye (Gao et al., 2020A). Zaren abinci shine babban abin da ke shafar ci gaban hanji da aikin aladu. Shaidun da aka tattara sun nuna cewa zare na abinci yana inganta yanayin hanji da aikin shinge na aladu da aka yaye, kuma yana rage yawan gudawa (Chen et al., 2015; Lndber, 2014; Wu et al., 2018). Rashin zare na abinci yana ƙara saurin kamuwa da cututtuka kuma yana lalata aikin shinge na mucosa na hanji (Desai et al., 2016), yayin da ciyar da abinci mai zare wanda ba ya narkewa sosai zai iya hana cututtuka ta hanyar ƙara tsawon villi a cikin aladu (hedemann et al., 2006). Nau'ikan zare daban-daban suna da tasiri daban-daban akan aikin shingen hanji da ileum. Zaren alkama da wake suna haɓaka aikin shingen hanji ta hanyar daidaita bayyanar kwayoyin halitta na TLR2 da inganta al'ummomin ƙwayoyin cuta na hanji idan aka kwatanta da zaren masara da waken soya (Chen et al., 2015). Cin zaren wake na dogon lokaci na iya daidaita bayyanar kwayoyin halitta ko furotin da suka shafi metabolism, ta haka inganta shingen hanji da aikin garkuwar jiki (Che et al., 2014). Inulin a cikin abinci zai iya guje wa matsalar hanji a cikin aladu da aka yaye ta hanyar ƙara yawan shiga hanji (Awad et al., 2013). Ya kamata a lura cewa haɗuwar zare mai narkewa (inulin) da zare mara narkewa (cellulose) ya fi tasiri fiye da shi kaɗai, wanda zai iya inganta shaƙar abinci mai gina jiki da aikin shingen hanji a cikin aladu da aka yaye (Chen et al., 2019). Tasirin zaren abinci akan mucosa na hanji ya dogara da abubuwan da ke cikinsu. Wani bincike da ya gabata ya gano cewa xylan yana haɓaka aikin shingen hanji, da kuma canje-canje a cikin bakan ƙwayoyin cuta da metabolites, kuma glucan yana haɓaka aikin shingen hanji da lafiyar mucosa, amma ƙarin cellulose bai nuna irin wannan tasirin a cikin aladu da aka yaye ba (Wu et al., 2018). Ana iya amfani da Oligosaccharides a matsayin tushen carbon ga ƙwayoyin cuta a cikin babban hanji maimakon a narke su da amfani da su. Ƙarin fructose na iya ƙara kauri na mucosa na hanji, samar da butyric acid, adadin ƙwayoyin recessive da yaduwar ƙwayoyin epithelial na hanji a cikin aladu da aka yaye (Tsukahara et al., 2003). Pectin oligosaccharides na iya inganta aikin shingen hanji da kuma rage lalacewar hanji da rotavirus ke haifarwa a cikin aladu (Mao et al., 2017). Bugu da ƙari, an gano cewa cos na iya haɓaka haɓakar mucosa na hanji sosai kuma yana ƙara yawan bayyanar kwayoyin halittar toshewa a cikin aladu (WAN, Jiang, et al. ta hanya mai zurfi, waɗannan suna nuna cewa nau'ikan carbohydrates daban-daban na iya inganta aikin hanji na aladu (tebur 2b).

Takaitawa da Hasashe

Carbohydrate shine babban tushen kuzarin aladu, wanda ya ƙunshi nau'ikan monosaccharides, disaccharides, oligosaccharides da polysaccharides daban-daban. Kalmomi da suka dogara da halayen jiki suna taimakawa wajen mai da hankali kan yuwuwar ayyukan lafiya na carbohydrates da inganta daidaiton rarrabuwar carbohydrate. Tsarin da nau'ikan carbohydrates daban-daban suna da tasiri daban-daban akan kiyaye aikin girma, haɓaka aikin hanji da daidaiton ƙwayoyin cuta, da kuma daidaita metabolism na lipid da glucose. Tsarin da zai yiwu na daidaita carbohydrate na metabolism na lipid da glucose ya dogara ne akan metabolites ɗin su (SCFAs), waɗanda microbiota na hanji ke fermented. Musamman, carbohydrate a cikin abinci na iya daidaita metabolism na glucose ta hanyar hanyoyin scfas-gpr43 / 41-glp1 / PYY da ampk-g6pase / PEPCK, da kuma daidaita metabolism na lipid ta hanyar hanyoyin scfas-gpr43 / 41 da amp / atp-ampk. Bugu da ƙari, lokacin da nau'ikan carbohydrates daban-daban suka kasance cikin mafi kyawun haɗuwa, ana iya inganta aikin girma da aikin lafiya na aladu.

Ya kamata a lura cewa za a gano yuwuwar ayyukan carbohydrate a cikin furotin da bayyanar kwayoyin halitta da kuma daidaita metabolism ta hanyar amfani da hanyoyin proteomics masu aiki, genomics da metabonomics masu inganci. A ƙarshe, kimantawa ga nau'ikan haɗin carbohydrate daban-daban wani sharaɗi ne na nazarin nau'ikan abincin carbohydrate daban-daban a cikin samar da alade.

Tushe: Mujallar Kimiyyar Dabbobi