这篇研究量化了人类肠道微生物群产生的发酵产物的量及其对宿主能量需求的影响。文章提出了一个系统级的框架，用于整合细菌代谢、宿主生理学和宏基因组数据，以估算这些代谢物的通量。研究发现，发酵产物是肠道微生物吸收的最丰富代谢物，对健康有重要的剂量依赖性影响，并且主要由饮食中的碳水化合物决定，而不是微生物群的组成。对于西方饮食，细菌提供了人类能量需求的2%-5%，而对于非西方饮食，这一比例可能高达10%，显著低于小鼠模型中观察到的21%或更高。研究还强调了饮食在塑造发酵产物总量方面的主导作用，低碳水化合物饮食会导致较低的产物产量，并指出了量化微生物与宿主之间代谢交换的重要性，以更好地理解肠道微生物在健康和疾病中的作用。References: Arnoldini M, Sharma R, Moresi C, et al. Quantifying the varying harvest of fermentation products from the human gut microbiota[J]. Cell, 2025.
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