凝固型苦荞酸奶对小鼠肠道菌群的调节作用

doi:10.7506/spkx1002-6630-20180511-172

食品科学 ›› 2019, Vol. 40 ›› Issue (13): 123-129.doi: 10.7506/spkx1002-6630-20180511-172

凝固型苦荞酸奶对小鼠肠道菌群的调节作用

周一鸣，赵燊，冯飞，刘倩，周小理，肖瀛

上海应用技术大学香料香精技术与工程学院，上海 201418

出版日期:2019-07-15 发布日期:2019-07-23
基金资助:
国家自然科学基金面上项目（31501437）；乳业生物技术国家重点实验室开放基金项目（SKLDB2018-02）；上海市“化学工程与技术（香料香精技术与工程）”高原学科资助项目

Modulatory Effect of Set Yogurt with Tartary Buckwheat Juice on Intestinal Flora in Mice

ZHOU Yiming, ZHAO Shen, FENG Fei, LIU Qian, ZHOU Xiaoli, XIAO Ying

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China

Online:2019-07-15 Published:2019-07-23

摘要/Abstract

摘要： 通过动物实验，利用实时荧光定量聚合酶链式反应方法、气相色谱-质谱、Illumina高通量测序技术，对小鼠肠道菌群数量和种类，以及主要代谢产物——短链脂肪酸（乙酸、丙酸、丁酸、乳酸）的含量进行分析，探究凝固型苦荞酸奶对小鼠肠道菌群的调节作用。结果表明：与对照组相比，凝固型苦荞酸奶使肠道中3 种有益菌（乳酸杆菌、双歧杆菌、柔嫩梭菌）的数量分别增加了523.81、911.01、12.18 倍，3 种有害菌（肠杆菌、肠球菌、拟杆菌）的数量分别减少了99.89%、97.31%、99.02%。同时，凝固型苦荞酸奶组小鼠粪便中的乙酸、丙酸、丁酸、乳酸的含量分别增加了36.87%、75.59%、56.26%、92.36%，且效果优于普通酸奶组。高通量测序结果表明，凝固型苦荞酸奶较普通酸奶可以显著增加小鼠肠道菌群多样性，在门水平上显著降低厚壁菌门和疣微菌门的丰度，显著提高拟杆菌门的丰度（P＜0.05）；且在属水平上显著提高norank_f__Bacteroidales_S24-7_group、Faecalibaculum菌属的相对丰度，显著降低Ruminococcaceae_UCG-014、unclassified_f__Lachnospiraceae、Lachnospiraceae_UCG-006菌属的相对丰度（P＜0.05），提高肠道菌群优势菌属的地位。综上所述，凝固型苦荞酸奶相较于普通酸奶，可以更好地促进小鼠肠道内有益菌的增殖并抑制有害菌的增殖，促进短链脂肪酸的生成，增加肠道菌群多样性，优化菌群结构。

关键词: 凝固型苦荞酸奶, 肠道菌群, 短链脂肪酸, 高通量测序

Abstract: In this paper, the modulatory effect of set yogurt with tartary buckwheat on the intestinal flora in mice was studied. The quantity and composition of the intestinal flora were detected by quantitative real-time polymerase chain reaction (qPCR) and Illumina high throughput sequencing and the contents of short chain fatty acids (acetic acid, propionic acid, butyric acid, and lactic acid) in mouse feces by gas chromatography-mass spectrometry. Results showed that the yogurt increased the number of Lactobacillus, Bifidobacterium and Clostridium leptum as beneficial bacteria in the gut by 523.81, 911.01 and 12.18 times, and decreased the number of harmful Enterobacter, Enterococcus and Bacteroides by 99.89%, 97.31% and 99.02%, respectively when compared with the control group. In addition, the fecal contents of acetic acid, propionic acid, butyric acid and lactic acid were increased by 36.87%, 75.59%, 56.26% and 92.36% when compared to the control group. This effect was better than that of pure yogurt. The results of high-throughput sequencing showed that the yogurt with tartary buckwheat could significantly increase the diversity of the intestinal flora in mice when compared with the pure yogurt and the control groups. At the level of phylum, the abundance of Firmicutes and Verrucomicrobia were significantly reduced, and the abundance of Bacteroidetes was significantly increased by the yogurt with tartary buckwheat (P < 0.05). At the level of genus, it could significantly increase the abundance of norank_f__Bacteroidales_S24-7_group and Faecalibaculum, and significantly reduce the abundance of Ruminococcaceae_UCG-014, unclassified_f__Lachnospiraceae, and Lachnospiraceae_UCG-006 (P < 0.05). The abundance of the dominant species in the gut was increased by the yogurt with tartary buckwheat. In conclusion, set yogurt with tartary buckwheat could promote the proliferation of beneficial bacteria and inhibit the proliferation of harmful bacteria. Besides, it could promote the production of short chain fatty acids in the gut, increase the diversity of the intestinal flora, and optimize the structure of the intestinal flora.

Key words: set yogurt with tartary buckwheat, intestinal flora, short chain fatty acids, high-throughput sequencing

中图分类号:

TS201.4

周一鸣，赵燊，冯飞，刘倩，周小理，肖瀛. 凝固型苦荞酸奶对小鼠肠道菌群的调节作用[J]. 食品科学, 2019, 40(13): 123-129.

ZHOU Yiming, ZHAO Shen, FENG Fei, LIU Qian, ZHOU Xiaoli, XIAO Ying. Modulatory Effect of Set Yogurt with Tartary Buckwheat Juice on Intestinal Flora in Mice[J]. FOOD SCIENCE, 2019, 40(13): 123-129.

[1]	王勇，宋歌，庞邵杰，綦文涛. 应用Illumina NovaSeq测序技术比较3 种杂粮对大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(9): 100-106.
[2]	陈蒙恩，赵聪，韩素娜，周丹凤，李建民，张劲，黄润娜，王晓毅，邓杰，胡晓龙. 基于高通量测序的陶融型大曲微生物群落结构分析[J]. 食品科学, 2021, 42(8): 106-113.
[3]	母雨，苏伟，母应春. 盘县火腿深度腐败的微生物及挥发性风味化合物表征[J]. 食品科学, 2021, 42(8): 221-228.
[4]	朱治宇，黄永光. 基于高通量测序对茅台镇酱香白酒主酿区霉菌菌群结构多样性的解析[J]. 食品科学, 2021, 42(8): 150-156.
[5]	吴聪，葛科立，路宗博，郑征，张金玉，薛美兰，葛银林. n-3多不饱和脂肪酸对小鼠血液外泌体中miRNA的调节和抑制肥胖作用[J]. 食品科学, 2021, 42(7): 176-184.
[6]	肖瀛，许豪杰，杨昌铭，宋晓秋，周小理. 肉桂精油对小鼠肝肠组织抗氧化能力以及肠道菌群结构的调节作用[J]. 食品科学, 2021, 42(7): 198-206.
[7]	娄海伟，赵玉，赵逸，林俊芳，赵仁勇，叶志伟，郭丽琼. 蛹虫草转录组分析及类胡萝卜素生物合成相关基因的挖掘[J]. 食品科学, 2021, 42(6): 150-156.
[8]	陈卓，吴学凤，穆冬冬，何莹，张明珠，蔡静，侯志刚，郑志，梁进，张钰萌，李兴江. 红腐乳后酵期风味物质与细菌菌群分析[J]. 食品科学, 2021, 42(6): 118-125.
[9]	彭潇，邹文静，邵清清，孙中贯，张立华，李贺贺，王雪山. 石榴酒发酵过程中真菌种群演替及风味物质代谢规律解析[J]. 食品科学, 2021, 42(6): 157-163.
[10]	鲍伟，韩姣姣，张旨轩，芦晨阳，周君，明庭红，李晔，苏秀榕. 基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析[J]. 食品科学, 2021, 42(6): 178-185.
[11]	郭壮，王玉荣，葛东颖，尚雪娇，张振东，赵慧君. 腊肠发酵过程中细菌多样性评价及其对风味的影响[J]. 食品科学, 2021, 42(6): 186-192.
[12]	种俸亭，黄子珍，滕建文，韦保耀，黄丽，夏宁. 百香果皮体外抑制葡萄糖吸收、抗氧化及调节高血糖大鼠肠道菌群结构的作用[J]. 食品科学, 2021, 42(5): 193-200.
[13]	赵文鹏，李浩，杨慧林，王筱兰. 曲霉型豆豉发酵阶段细菌群落的演替及其与环境因子的关系[J]. 食品科学, 2021, 42(4): 138-144.
[14]	任爱容，黄永光. 茅台镇不同主酿区域酱香型白酒酿造大曲中细菌菌群结构分析[J]. 食品科学, 2021, 42(4): 167-174.
[15]	黎瑶依，胡小霞，黄永光. 茅台镇酱香型白酒酿造环境中真菌菌群多样性分析[J]. 食品科学, 2021, 42(18): 164-170.

凝固型苦荞酸奶对小鼠肠道菌群的调节作用

Modulatory Effect of Set Yogurt with Tartary Buckwheat Juice on Intestinal Flora in Mice

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价