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中国精品科技期刊2020
刘晓丹,肖瀛,周建金,等. 基于体外消化与发酵模型的多花黄精多糖对肠道菌群的影响[J]. 食品工业科技,2024,45(9):1−9. doi: 10.13386/j.issn1002-0306.2023050261.
引用本文: 刘晓丹,肖瀛,周建金,等. 基于体外消化与发酵模型的多花黄精多糖对肠道菌群的影响[J]. 食品工业科技,2024,45(9):1−9. doi: 10.13386/j.issn1002-0306.2023050261.
LIU Xiaodan, XIAO Ying, ZHOU Jianjin, et al. Effects of Polyonatum cyrtonema Hua. Polysaccharide on Intestinal Microorganisms Based on in Vitro-Simulated Digestion and Fermentation Model[J]. Science and Technology of Food Industry, 2024, 45(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050261.
Citation: LIU Xiaodan, XIAO Ying, ZHOU Jianjin, et al. Effects of Polyonatum cyrtonema Hua. Polysaccharide on Intestinal Microorganisms Based on in Vitro-Simulated Digestion and Fermentation Model[J]. Science and Technology of Food Industry, 2024, 45(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050261.

基于体外消化与发酵模型的多花黄精多糖对肠道菌群的影响

Effects of Polyonatum cyrtonema Hua. Polysaccharide on Intestinal Microorganisms Based on in Vitro-Simulated Digestion and Fermentation Model

  • 摘要: 本研究采用模拟消化模型结合体外粪便菌群厌氧发酵模型,通过16S rDNA基因高通量测序分析肠道菌群结构,并通过GC-MS法测定短链脂肪酸含量的变化,从而探究多花黄精多糖(Polyonatum cyrtonema Hua. Polysaccharide,PCP)的益生元活性。结果显示:PCP经体外口腔、胃、小肠模拟消化,其未发生明显的变化。PCP经体外发酵能够迅速降低发酵液的pH。肠道菌群PCoA分析表明,PCP具有改变肠道菌群结构作用,且与菊粉具有一定类似性。在门水平上,相对于空白对照组PCP能显著(P<0.05)增加厚壁菌门(Firmicutes)和放线菌门(Actinomycetes)的相对丰度,显著(P<0.05)降低变形菌门(Proteobacteria)的相对丰度;在属水平上,PCP能显著(P<0.05)增加有益菌双歧杆菌(Bifidobacterium)和巨单胞菌(Megamonas)等菌群相对丰度,显著(P<0.05)降低条件致病菌肠球菌属(Enterobacter)和志贺氏菌(Escherichia-Shigella)的相对丰度。同时,PCP促进短链脂肪酸的产生,其中,乙酸和丙酸含量显著(P<0.05)增加。本研究表明多花黄精多糖可能通过调节肠道菌群,促进短链脂肪酸产生。

     

    Abstract: An in vitro simulation of digestion and fermentation model with feces bacteria was used to explore the probiotic capacity of Polyonatum cyrtonema Hua. polysaccharide (PCP) by 16S rDNA gene sequencing and determining changes in short-chain fatty acids via GC-MS. The results showed that the digestibility of PCP was not obviously found by in vitro simulating saliva-gastrointestinal digestion model. The addition of PCP could rapidly reduce the pH of fermentation broth. PCoA analysis showed that PCP had the effect of altering gut microbiota, which was similar with inulin. At the phylum level, compared to the blank control group, the relative abundance of Firmicutes and Actinomycetes was significantly increased (P<0.05) in the PCP group, while that of Proteobacteria was significantly decreased (P<0.05). At the genus level, the growth of beneficial bacteria Bifidobacterium and Megamonas was significantly promoted (P<0.05), while the growth of opportunistic bacteria Enterobacter and Escherichia-Shigella was significantly inhibited (P<0.05). Moreover, PCP greatly increased the contents of short-chain fatty acids, among which the contents of acetic acid and propionic acid were significantly increased (P<0.05). The present results suggest that PCP may enhance the production of short-chain fatty acids via gut microbiome regulation.

     

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