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Review | Publishing Language: Chinese | Open Access

Research Progress in Single-Cell Omics Technology in Intestinal Health

Tongxiao XU1 , Yanan CHEN2, Jiantang WANG1, Bingxin HUANGFU1, Qiushi BAN1, Kunlun HUANG1,3, Xiaoyun HE1,3 ( )
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
College of Veterinary Medicine, China Agricultural University, Beijing 100094, China
Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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Abstract

The intestine serves as an important digestive and immune organ in the animal body, which is responsible for the digestion and absorption of nutrients in foods. The body can affect all physiological processes except digestion by activating the gut-organ axis. A healthy diet provides the body with the nutrients it needs, helping to maintain intestinal microbial balance and thereby promoting intestinal health; conversely, an unhealthy diet may lead to intestinal problems, and intestinal health directly correlates with overall bodily health. Traditional omics techniques are performed on a multicellular basis and often overlook information on cellular heterogeneity. Single-cell omics technology allows for simultaneously detecting and comparing the expression of single-cell genomes, which provides a new perspective on the study of intestinal microbial community and intestinal health. This article reviews the application of single-cell omics in intestinal health, which is expected to provide new insights into understanding the physiological function and mechanism of the gut, and provide a scientific basis for improving human health.

CLC number: TS201 Document code: A Article ID: 1002-6630(2025)11-0343-10

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Food Science
Pages 343-352

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Cite this article:
XU T, CHEN Y, WANG J, et al. Research Progress in Single-Cell Omics Technology in Intestinal Health. Food Science, 2025, 46(11): 343-352. https://doi.org/10.7506/spkx1002-6630-20241205-041

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Received: 05 December 2024
Published: 15 June 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).