Bacterial biofilms associated with food particles in the human large bowel
Abstract
Bacteria within the gastro‐intestinal tract affect host function via production of short‐chain fatty acids and synthesis of vitamins. Additionally, the commensal enteric bacteria modulate the immune system and provide protection from potentially pathogenic bacteria. Only recently heterogeneous bacterial biofilms were found to be associated with food particles within the intestinal tract. There are a number of studies investigating the formation and function of pathogenic and single‐species biofilms, though few studies have investigated the dynamics of multispecies biofilms, especially with regard to food/microbial/host interactions. The scope of this review is to discuss the current knowledge of bacterial biofilms associated with food particles in the human large bowel, examine the established mathematical models depicting bacterial attachment, and elucidate key areas for further research.
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Colonic bacteria have been found in biofilms formed around food particles, organizing gut microbes into distinct communities that behave differently from planktonic counterparts; bacteria in food-associated biofilms produce unique signaling molecules and may represent a new dimension in the relationship between food, microbes, and human health.
“Colonic bacteria have been found in biofilms formed around food particles. These organize gut microbes into distinct communities that behave differently from their planktonic counterparts. Bacteria living in food-associated biofilms produce unique signaling molecules and may represent a new dimension in the relationship between food, microbes, and human health.160”
From The Gut Microbiome and the Brain (2014) · cites this paper as [160]
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종설 : 장내미생물무리의 조성과 대사가 건강과 질병에 미치는 영향
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- Authors
- Van Wey, A. S., Cookson, A. L., Roy, N. C., McNabb, W. C., Soboleva, T. K., & Shorten, P. R.
- Affiliations
- AgResearch (NZ)
- Riddet Institute (NZ)
- Corresponding author
- Cookson, Adrian L.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2011-06-03
- Volume
- 55
- Issue
- 7
- Pages
- 969-978
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W2005306606
- Cited by
- 31
- References
- 109
- Citations by year
- 2025: 1 · 2024: 1 · 2023: 1 · 2022: 1 · 2021: 2 · 2020: 1 · 2019: 3 · 2018: 2 · 2017: 4 · 2016: 4 · 2015: 2 · 2014: 4 · 2013: 3 · 2012: 1
- FWCI
- 0.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Molecular Nutrition & Food Research (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Riddet Institute
- Earle Food Fellowship
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Bacterial biofilms and quorum sensing
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- bacterial biofilms, food particles, large bowel, polymicrobial biofilms, bacterial adhesion, mathematical model, gut microbiota, short-chain fatty acids, vitamin synthesis, immunomodulation
- MeSH terms
- Bacteria, Bacterial Adhesion, Diet, Food, Humans, Intestinal Mucosa, Intestine, Large, Models, Theoretical, Biofilms, Quorum Sensing
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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