全麦粉对体外肠道菌群的影响
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摘要
研究了全麦粉(whole wheat,WW)和精制小麦粉(refined wheat,RW)在体外模拟发酵对肠道微生物的调节作用。实验采用模拟体外消化的方法分别对全麦粉和精制小麦粉进行胃肠道消化,然后利用人体粪便菌群将消化残渣进行发酵并运用新一代16S rRNA测序技术对微生物结构进行分析。结果表明,在成分组成上,全麦粉较精制小麦粉的膳食纤维和多酚等可被微生物发酵利用的成分含量显著增加(p <0.05),分别为精制小麦粉的1.49倍和1.45倍;在肠道微生物组成上,两种小麦粉的发酵均降低了肠道微生物多样性,但显著增加了发酵液中短链脂肪酸的含量(p <0.05),同时调节了肠道菌群的物种组成,拟杆菌门相对丰度下降,厚壁菌门相对丰度升高。与精制小麦粉相比,全麦粉增加了氨基酸球菌属、双歧杆菌属、噬胆菌属、巨单胞菌属、巨型球菌属等的相对丰度,且益生菌-双歧杆菌属相对丰度是精制小麦粉发酵的1.19倍,降低了脱硫弧菌属、小类杆菌属、埃希式菌属、普拉梭菌属、普斯菌属和萨特式菌属等的相对丰度,尤其是致病菌-埃希氏菌属,其相对丰度降低了52%。
The gut microbiota modulation abilities of whole wheat grain (WW) and refined wheat grain (RW) were studied in vitro.In the experiment,the WW and RW were firstly digested in vitro,and then the digesta was fermented by human fecal flora,and the new generation of 16 S rRNA sequencing technology was used to analyzed the microbial structure.Results: Compared with RW,the contents of dietary fiber and phenolic compounds in WW was significantly increased (p < 0.05),and was 1.49 times and 1.45 times of RW,respectively. On the composition of intestinal microbes,fermentation of WW and RW all reduced the diversity of intestinal microorganisms,but significantly increased the contents of short-chain fatty acids in the fermentation broth (p < 0.05),and at the same time regulated the species composition of the intestinal flora,the relative abundance of Bacteroidetes decreased,thick-walled bacteria relative abundance increased. Compared with RW,the WW increased the relative abundance of Aminoococcus,Bifidobacterium,Marchantia,Megaomonas and Megasococcus,and the relative abundance of probiotic-Bifidobacterium was 1.19 times of fermented RW,but decreased the relative abundance of Desulfovibrio,Bacteroides,Echinococcus,Faecalibacterium,Pasteurella and Sutterella,especially pathogenic-Faecalibacterium,and its relative abundance was reduced by52%.
The gut microbiota modulation abilities of whole wheat grain (WW) and refined wheat grain (RW) were studied in vitro.In the experiment,the WW and RW were firstly digested in vitro,and then the digesta was fermented by human fecal flora,and the new generation of 16 S rRNA sequencing technology was used to analyzed the microbial structure.Results: Compared with RW,the contents of dietary fiber and phenolic compounds in WW was significantly increased (p < 0.05),and was 1.49 times and 1.45 times of RW,respectively. On the composition of intestinal microbes,fermentation of WW and RW all reduced the diversity of intestinal microorganisms,but significantly increased the contents of short-chain fatty acids in the fermentation broth (p < 0.05),and at the same time regulated the species composition of the intestinal flora,the relative abundance of Bacteroidetes decreased,thick-walled bacteria relative abundance increased. Compared with RW,the WW increased the relative abundance of Aminoococcus,Bifidobacterium,Marchantia,Megaomonas and Megasococcus,and the relative abundance of probiotic-Bifidobacterium was 1.19 times of fermented RW,but decreased the relative abundance of Desulfovibrio,Bacteroides,Echinococcus,Faecalibacterium,Pasteurella and Sutterella,especially pathogenic-Faecalibacterium,and its relative abundance was reduced by52%.
引文
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[23]Hughes S A,Shewry P R,Gibson G R,et al.In vitro fermentation of oat and barley derivedβ-glucans by human faecal microbiota[J].Fems Microbiology Ecology,2008,64(3):482-493.
[24]陈燕,曹郁生,刘晓华.短链脂肪酸与肠道菌群[J].江西科学,2006,24(1):38-40.
[25]De P K,Kerckhof F M,Verspreet J,et al.Inter-individual differences determine the outcome of wheat bran colonization by the human gut microbiome[J].Environmental Microbiology,2017,19(8):3251-3267.
[26]Harry J,Duncan,Sylvia H,et al.Links between diet,gut microbiota composition and gut metabolism[J].Proceedings of the Nutrition Society,2015,74(1):13-22.
[27]Pan X,Chen F,Wu T,et al.The acid,bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT[J].Food Control,2009,20(6):598-602.
[2]胡燃.小麦麸皮中蛋白与纤维的综合利用研究[D].无锡:江南大学,2015.
[3]赵兰涛.全谷物对肠道菌群益生作用的研究[D].无锡:江南大学,2013.
[4]楚楚.不要小看糙米[J].保健医苑,2006(2):49.
[5]龚凌霄,曹文燕,王静,等.全谷物调节代谢性疾病机制研究的新视角---肠道微生物[J].食品工业科技,2017,38(2):364-369.
[6]Meyer K A,Kushl H,JR J D,et al.Carbohydrates,dietary fiber,and incident type 2 diabetes in older women[J].American Journal of Clinical Nutrition,2000,71(4):921-930.
[7]Schroeder N,Gallaher D D,Arndte A,et al.Influence of whole grain barley,whole grain wheat,and refined rice-based foods on short-term satiety and energy intake[J].Appetite,2009,53(3):363-369.
[8]Gong L,Cao W,Gao J,et al.Whole tibetan hull-less barley exhibit stronger effect on promoting growth of genus Bifidobacterium than refined barley in vitro[J].Journal of Food Science,2018,13(2):e0193313.
[9]龚凌霄.青稞全谷物及其防治代谢综合征的作用研究[D].杭州:浙江大学,2013.
[10]曹文燕,黄莲燕,朱红广,等.三种粗粮粉体外调节肠道菌群的作用研究[J].食品工业科技,2018,39(6):54-58,70.
[11]Stefan R,Johan D,Valentina T,et al.454 pyrosequencing analysis on faecal samples from a randomized DBPC trial o colicky infants treated with Lactobacillus reuteri DSM 17938[J].Plos One,2013,8(2):e56710.
[12]贾益群,叶福媛,王双,等.生物样品中短链脂肪酸的快速提取与分析方法[J].实验室研究与探索,2012,31(7):274-276.
[13]Zhao G,Nyman M,ke J Nsson J.Rapid determination o short-chain fatty acids in colonic contents and faeces of humans and rats by acidified water-extraction and direct-injection gas chromatography[J].Biomedical Chromatography,2006,20(8):674-682.
[14]赵吉凯,王凤成,付文军,等.轻碾脱皮对全麦粉及其馒头品质的影响[J].食品科学,2017(21):158-164.
[15]向莉.黑粒小麦多酚的提取纯化及抗氧化活性的研究[D].武汉:武汉工业学院,2012.
[16]Zhang X,Zhao Y,Xu J,et al.Modulation of gut microbiota by berberine and metformin during the treatment of high-fat dietinduced obesity in rats[J].Scientific Reports,2015,5(6):14405.
[17]杜亚军.水溶性膳食纤维促进肠道益生菌生长的研究[J].中国乳品工业,201543(7):26-29.
[18]刘志恒.现代微生物学(第二版)[J].北京:科学出版社,2008.
[19]A K,C C,C O,et al.The effect of a fructo-oligosaccharide supplemented formula on gut flora of preterm infants[J].Early Human Development,2007,83(5):335-339.
[20]刘晓梅,彭芝榕,倪学勤,等.低聚果糖、乳酸杆菌对便秘模型大鼠的通便功能影响[J].食品科学,2013,34(11):296-299.
[21]Jensen S R,Thysen A H,Brynskov J,et al.Distinct inflammatory and cytopathic characteristics of Escherichia coli isolates from inflammatory bowel disease patients[J].International Journal of Medical Microbiology Ijmm,2015,305(8):925-936.
[22]Liu Y J,Bailey T B,White P J.Individual and interactional effects ofβ-glucan,starch,and protein on pasting properties of oat flours[J].Journal of Agricultural and Food Chemistry,2010,58(16):9198-9203.
[23]Hughes S A,Shewry P R,Gibson G R,et al.In vitro fermentation of oat and barley derivedβ-glucans by human faecal microbiota[J].Fems Microbiology Ecology,2008,64(3):482-493.
[24]陈燕,曹郁生,刘晓华.短链脂肪酸与肠道菌群[J].江西科学,2006,24(1):38-40.
[25]De P K,Kerckhof F M,Verspreet J,et al.Inter-individual differences determine the outcome of wheat bran colonization by the human gut microbiome[J].Environmental Microbiology,2017,19(8):3251-3267.
[26]Harry J,Duncan,Sylvia H,et al.Links between diet,gut microbiota composition and gut metabolism[J].Proceedings of the Nutrition Society,2015,74(1):13-22.
[27]Pan X,Chen F,Wu T,et al.The acid,bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT[J].Food Control,2009,20(6):598-602.