Bode believes these sugars, because they are indigestible, journey intact to the colon, where their structure mimics molecules on the surface
of gut epithelial cells.
It didn't take her long to decide that she missed lab work; in 1985 she joined IFR with an in - house fellowship, investigating
how gut epithelial cells interact with microbes.
Sauerkraut is a good source of fermentable fiber aka prebiotics that is fuel for the commensal gut bacteria so that they can produce compounds (such as short chain fatty acids) that feed more commensal bacteria and
feed gut epithelial cells which are required to make the gut barrier.
It is well established that byproducts associated with the fermentation of the prebiotics by Bifidobacterium, such as short - chain fatty acids (butyrate, propionate and lactate) positively effect gut barrier (reduce leaking) and improve tight junctions
between gut epithelial cells.
Because it means they have the ability to penetrate cells lining the digestive tract and cause a loss
of gut epithelial cells.
It also causes cytoskeleton degradation in intestinal cells, contributing to cell death and increased turnover, and decreases levels of heat shock proteins
in gut epithelial cells, leaving them more vulnerable to damage.
An aberrant consequence of contact between microbes and
gut epithelial cells is the development of mucosal inflammation, which, if allowed to become persistent, can initiate carcinogenic pathways.
Possibly, most effects of lectins are due to gastrointestinal distress through interaction of the lectins with
the gut epithelial cells.
The body's own immune system attacks the cells that line the small intestine, resulting in the characteristic shortening or pruning of the intestinal villi (microscopic, finger - like projections of small intestine wall tissue made of columns of
gut epithelial cells).