健康成人肠道菌群对烧酸奶的反应
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北京市科技计划项目(Z171100004517013,KT201801060);北京市百千万人才工程项目(2017-35)


Response of Intestinal Microbiota to Burned Yogurt in Healthy Adults
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    摘要:

    饮食是重塑肠道菌群结构和功能最为重要,也是最为迅速的环境因素。烧酸奶具有与传统酸奶、益生菌酸奶不同的加工工艺和发酵剂,推测可能对人体肠道菌群产生不同的影响。本研究通过随机、开放试验,初步分析烧酸奶摄入后健康成人肠道菌群的变化特征。40名年龄在20~55岁,1个月内未使用过抗生素的健康志愿者,按性别、年龄随机纳入无洗脱干预组(NS)、交替洗脱干预组(TS),给予烧酸奶干预4~10周,早晚各200 mL。干预期间定期收集粪便样本进行细菌16S rRNA测序,结果显示:烧酸奶的摄入显著增加了肠道菌群菌种多样性(Chao 1,P=0.031)和链球菌属丰度(校正P=0.009)。其中,TS组样本较NS组具有更复杂的粪便微生物菌群组成(Chao 1,P=0.0045),放线菌门(双歧杆菌属为主)显著高于NS组(P<0.001),拟杆菌门(普氏菌属为主)显著低于NS组(Pa<0.001),说明饮用烧酸奶影响健康成人肠道微生物结构,且食用时间越长越利于维持双歧杆菌属、Akk菌属、链球菌属等有益菌含量。然而,健康成人肠道微生物组,特别是产丁酸细菌对烧酸奶反应不同于以往报道的酸奶干预结果,这可能与烧酸奶特殊生产工艺所致营养与活性组分的不同有关。

    Abstract:

    Diet is the most important and the most rapid environmental factor to reshape the structure and function of intestinal microflora. As a new yogurt that fermentated by Streptococcus thermophiles(S. thermophiles) with the cow maillard milk, burned yogurt, containing maillard reactive material without in conventional yogurt, may show a different changes on the intestinal microflora. A randomized open-label study was conducted to characterize the change of fecal microbiota in healthy adults (n=40), who consumed burned yogurt twice (400 mL) daily for 4 weeks with no running-out (NS group) or 10 weeks with alternating elution and intervention (TS group). Fecal samples were collected at different point, and samples were assessed for bacterial composition with 16S rRNA sequencing. It showed that burned yogurt consumption led to greater species richness(Chao 1, P=0.031) as compared to baseline, and a higher abundance of Streptococcus (adjustive P=0.009) between different time points. The intervention method of TS resulted in a higher difference in fecal microbiota composition compared to the NS (Chao 1, P=0.0045), with greater abundance of Actinobacteria (predominantly Bifidobacterium, Pa<0.001), and lower abundance of Bacteroidetes (predominantly Prevotella, Pa<0.001). The above results suggested that browning yoghurt consumption could impact gut microbiota in healthy adults, and the longer consumption could help to maintain the abundance of beneficial genus, such as Bifidobacterium, Akkermansia, Streptococcus. However, our result was no agreement with the previous reports related to the butyrogenic microbiota of Veillonella, Roseburia, Faecalibacterium, Lachnospira, Coprococcus, Lactobacillus and the opportunistic pathogen, Bacteroides. The Nutrition and active components in burned yogurt is need to determined, and relationship and its mechanism to the change of intestinal microflora in health adults is also need to be further studied.

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姜铁民;刘斌;刘彦品;黄训文;李贞;李建涛;陈历俊.健康成人肠道菌群对烧酸奶的反应[J].中国食品学报,2020,20(12):122-130

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  • 在线发布日期: 2021-01-12
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