Cereals are the main source of energy in the human diet. Compared to refined grains, whole grains retain more beneficial components, including dietary fiber, polyphenols, proteins, vitamins, and minerals. Dietary fiber and bound polyphenols (biounavailable) in cereals are important active substances that can be metabolized by the gut microorganisms and affect the intestinal environment. There is a close relationship between the gut microbiota structures and various disease phenotypes, although the consistency of this link is affected by many factors, and the specific mechanisms are still unclear. Remodeling unfavorable microbiota is widely recognized as an important way to target the gut and improve diseases. This paper mainly reviews the interaction between the gut microbiota and cereal-derived dietary fiber and polyphenols, and also summarizes the changes to the gut microbiota and possible molecular mechanisms of related glycolipid metabolism. The exploration of single active ingredients in cereals and their synergistic health mechanisms will contribute to a better understanding of the health benefits of whole grains. It will further help promote healthier whole grain foods by cultivating new varieties with more potential and optimizing processing methods.

中文翻译：

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全谷物中的膳食纤维和多酚：对肠道和改善健康的影响

谷物是人类饮食中的主要能量来源。与精制谷物相比，全谷物保留了更多有益成分，包括膳食纤维、多酚、蛋白质、维生素和矿物质。谷物中的膳食纤维和结合多酚（生物不可用）是重要的活性物质，可以被肠道微生物代谢并影响肠道环境。肠道菌群结构与各种疾病表型之间存在着密切的关系，尽管这种联系的一致性受到多种因素的影响，具体机制尚不清楚。重塑不利的微生物群被广泛认为是针对肠道和改善疾病的重要途径。本文主要综述了肠道菌群与谷类膳食纤维和多酚之间的相互作用，并总结了肠道菌群的变化以及相关糖脂代谢的可能分子机制。探索谷物中的单一活性成分及其协同健康机制将有助于更好地了解全谷物的健康益处。通过培育更具潜力的新品种和优化加工方法，进一步帮助推广更健康的全谷物食品。