Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (13): 23-29    DOI: 10.13995/j.cnki.11-1802/ts.026771
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
低谷蛋白大米在仿生大肠反应器中对肠道菌群结构及代谢的影响
胡国奥1, 詹晓北1*, 李志涛1, 朱莉2, 赵志超3, 张洪涛1
1(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214125)
2(无锡格莱克斯生物科技有限公司,江苏 无锡,214125)
3(中国农业科学院作物科学研究所,北京,100081)
Effects of flow glutelin rice on composition and metabolism of intestinal flora in bionic large intestinal reactor
HU Guoao1, ZHAN Xiaobei1*, LI Zhitao1, ZHU Li2, ZHAO Zhichao3, ZHANG Hongtao1
1(Key Laboratory of Industrial Biotechnology,Jiangnan University,Wuxi 214122,China)
2(Wuxi Glycose Biotechnology Co.Ltd.,Wuxi 214125,China)
3(Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China)
下载:  HTML  PDF (3588KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以淀粉、低谷蛋白大米和普通大米为碳源,通过在仿生大肠反应器中对健康人群的粪便微生物进行发酵,探究低谷蛋白大米对人体肠道菌群结构和代谢的影响。结果表明,低谷蛋白大米的有益代谢产物中,短链脂肪酸(short chain fatty acids,SCFAs)的浓度达到104.85 mmol/L,比淀粉组和普通大米组提高44.94%和25.33%,乳酸的浓度达到18.19 mmol/L,比淀粉组和普通大米组提高60.55%和25.28%;低谷蛋白大米的有害代谢产物中,支链脂肪酸(branched chain fatty acids,BCFAs)的浓度为0.29 mmol/L,比普通大米组降低79.31%,氨的浓度为2.60 mmol/L,比普通大米组降低16.15%。平板计数显示,肠道有益菌拟杆菌和双歧杆菌均有显著增长(P<0.05)。16S rDNA测序显示,肠道有益菌拟杆菌门和厚壁菌门的丰度提高,肠道有害菌变形菌门和梭杆菌门的丰度降低。研究结果表明,低谷蛋白大米对健康人群肠道菌群的结构和代谢均具有正向影响。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
胡国奥
詹晓北
李志涛
朱莉
赵志超
张洪涛
关键词:  低谷蛋白大米  仿生大肠反应器  肠道菌群  短链脂肪酸  支链脂肪酸    
Abstract: As a new kind of functional food, the effects of low glutelin rice on intestinal flora after gastrointestinal digestion remained to be studied. Starch, low glutelin rice and ordinary rice were used as carbon sources. The fecal microorganisms of healthy people were fermented in a bionic large intestinal reactor, to explore the effects of low glutelin rice on the structure and metabolism of human intestinal flora. The results showed that in the beneficial metabolites of low glutelin rice, the concentration of short chain fatty acids(SCFAs)reached 104.85 mmol/L, which was 44.94% and 25.33% higher than starch and ordinary rice. The concentration of lactic acid reached 18.19 mmol/L, which was 60.55% and 25.28% higher than starch and ordinary rice. In the harmful metabolites of low glutelin rice, the concentration of branched chain fatty acids (BCFAs)was 0.29 mmol/L, which was 79.31% lower than ordinary rice. The concentration of ammonia was 2.60 mmol/L, which was 16.15% lower than ordinary rice. Plate counting showed that the beneficial intestinal bacteria Bacteroides and Bifidobacterium increased significantly (P<0.05). 16S rDNA sequencing showed that the abundance of Bacteroidetes and Firmicutes increased while that of Proteobacteria and Fusobacteria decreased. Based on the results, low glutelin rice has a positive effect on the structure and metabolism of intestinal flora in healthy people.
Key words:  low glutelin rice    bionic large intestinal reactor    intestinal flora    short chain fatty acid    branched chain acid
收稿日期:  2021-01-15      修回日期:  2021-03-02           出版日期:  2021-07-15      发布日期:  2021-08-02      期的出版日期:  2021-07-15
基金资助: 十三五国家重点研发技术项目(2017YFD0400302)
作者简介:  硕士研究生(詹晓北教授为通讯作者,E-mail: xbzhan@yahoo. com)
引用本文:    
胡国奥,詹晓北,李志涛,等. 低谷蛋白大米在仿生大肠反应器中对肠道菌群结构及代谢的影响[J]. 食品与发酵工业, 2021, 47(13): 23-29.
HU Guoao,ZHAN Xiaobei,LI Zhitao,et al. Effects of flow glutelin rice on composition and metabolism of intestinal flora in bionic large intestinal reactor[J]. Food and Fermentation Industries, 2021, 47(13): 23-29.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026771  或          http://sf1970.cnif.cn/CN/Y2021/V47/I13/23
[1] 陈旭,陈选,杨炯,等.低谷蛋白大米对Beagle犬血糖生成指数的影响[J].食品科学,2020,41(17):126-132.CHEN X,CHEN X,YANG J,et al.Glycemic index of low gluten rice in beagle dogs[J].Food Science,2020,41(17):126-132.
[2] ALRUFAYE Z T A U,ALSHEIKH W M S,GHALEB I K.Detection of Lgc1 gene low glutelin content in rice cultivars iraq using Iindel markers[J].Journal of Global Pharma Technology,2018,10(8):193-196.
[3] JI Y L,JONG H L,JUN H C.Analysis of eating quality in recombinant inbred lines and selection of elite line with low glutelin content in rice[J].Korean Journal of Breeding Science,2012,44(2):136-141.
[4] GUO D S,LING X T,ZHOU X G,et al.Evaluation of the quality of a high-resistant starch and low-glutelin rice (Oryza sativa L.) generated through CRISPR/Cas9-mediated targeted mutagenesis[J].Journal of Agricultural and Food Chemistry,2020,68(36):9 733-9 742.
[5] LI G H,CHEN Y L,DING Y F.et al.Charactering protein fraction concentrations as infl uenced by nitrogen application in low-glutelin rice cultivars[J].Journal of Integrative Agriculture,2016,15(3):537-544.
[6] WANG L H,LIU S J,JI S L,et al.Fine mapping and marker-assisted selection (MAS) of a low glutelin content gene in rice[J].Cell Research,2005,15(8):622-630
[7] WANG H,WEI C X,MIN L,et al.Good or bad:Gut bacteria in human health and diseases[J].Biotechnology and Biotechnological Equipment,2018,32(5):1 075-1 080.
[8] ANN M O,FERGUS S,The gut microbiota in transplant patients[J].EMBO Reports,2006,7(7):688-693.
[9] FUKUI H,XU X,MIWA H,Role of gut microbiota-gut hormone axis in the pathophysiology of functional gastrointestinal disorders[J].Journal of Neurogastroenterology and Motility,2018,24(3):367-386.
[10] MAKKI K,DEEHAN E C,WALTER J,et al.The impact of dietary fiber on gut microbiota in host health and disease[J].Cell Host Microbe,2018,23(6):705-715.
[11] BARCZYNSKA R,LITWIN M,SLIZEWSKA K,et al.Bacterial microbiota and fatty acids in the faeces of overweight and obese children[J].Polish Journal of Microbiology,2018,67(3):339-345.
[12] EAMONN M M Q,Gut bacteria in health and disease[J].Gastroenterology and Hepatology,2013,9(9):560-569
[13] QIN J,LI Y,CAI Z,et al.A metagenome-wide association study of gut microbiota in type 2 diabetes[J].Nature,2012,490(7 418):55-60.
[14] URIOT O,GALIA W,AWUSSI A A,et al.Use of the dynamic gastro-intestinal model TIM to explore the survival of the yogurt bacterium Streptococcus thermophilus and the metabolic activities induced in the simulated human gut[J].Food Microbiol,2016,53:18-29.
[15] 支梓鉴, 俞邱豪,程焕,等.肠道微生物体外发酵模型研究进展及其在食品中的应用[J].食品工业科技,2016,37(14):353-358.ZHI X J,YU Q H,CHEN H,et al.Advances in in vitro fermentation model of gut microbiota and its applications in food[J].Food and Beverage Industry,2016,37(14):353-358.
[16] 张文龙, 詹晓北,陈荦,等.模拟胃肠道反应器的参数建立与冷模实验研究[J].化工学报,2019,70(5):1 879-1 886.ZHANG W L,ZHAN X B,CHEN L,et al.Parameter estimation and cold model experiments of gastrointestinal simulation reactor[J].CIESC Journal,2019,70(5):1 879-1 886.
[17] SHANAHAN F,The host-microbe interface within the gut[J].Best Pract Res Clin Gastroenterol,2002,16(6):915-931.
[18] LI M,YUE H,WANG Y,et al.Intestinal microbes derived butyrate is related to the immunomodulatory activities of dendrobium officinale polysaccharide[J].International Journal of Biological Macromolecules,2020,149:717-723.
[19] MINEKUS M,SMEETS-PEETERS M,BERNALIER A,et al.A computer-controlled system to simulate conditions of the large intestine with peristaltic mixing,water absorption and absorption of fermentation products[J].Applied Microbiology and Biotechnology,1999,53(1):108-114.
[20] 王如月, 余讯,徐静静,等.燕麦β-葡聚糖及其寡糖对肠道菌群结构和代谢的影响[J].食品与发酵工业,2020,46(11):85-91;97.WANG R Y,YU X,XU J J,et al.Effects of oat β-glucan and oligosaccharides on composition and metabolism of intestinal microorganisms[J].Food and Fermentation Industries,2020,46(11):85-91;97.
[21] 梁剑光,朱玲,徐正军.靛酚蓝-分光光度法测定发酵液中氨态氦含量研究[J].食品与发酵工业,2006,32(9):134-137.LIANG J G,ZHU L,XU Z J.Study on the determination of NH+4-N content in microbial fermentation liquor by indophenol blue spectrophotometric method[J].Food and Fermentation Industries,2006,32(9):134-137.
[22] CHAIKHAM P,RATTANASENA P,et al.Combined effects of low-fat ice cream supplemented with probiotics on colon microfloral communities and their metabolites during fermentation in a human gut reactor[J].Food Bioscience,2017,17:35-41.
[23] 霍冬雪,张家超,白娜,等.适用于分离人肠道中双歧杆菌的选择性培养基[J].微生物学报,2014,(4):433-441.HUO D X,ZHANG J C,BAI N,et al.Selective medium to isolate human Bifidobacterium[J].Acta Microbiologica Sinica,2014,(4):433-441.
[24] CHEN C,HUANG Q,FU X,et al.In vitro fermentation of mulberry fruit polysaccharides by human fecal inocula and impact on microbiota[J].Food Function,2016,7(4):637-643.
[25] MAATHUIS A,HOFFMAN A,EVANS A,et al.The effect of the undigested fraction of maize products on the activity and composition of the microbiota determined in a dynamic in vitro model of the human proximal large intestine[J].Journal of the American College of Nutrition,2009.28(6):657-666.
[26] WALSH C J,GUINANE C M,O’TOOLE P W,et al.Beneficial modulation of the gut microbiota[J].FEBS Letters,2014.588(22):4 120-4 130.
[27] BONDER M J,TIGCHELAAR E F,CAI X,et al.The influence of a short-term gluten-free diet on the human gut microbiome[J].Genome Medicine,2016,8(1):1 756-1 766.
[1] 史瑛, 冯欣静, 周志磊, 姬中伟, 徐岳正, 毛健. 黄酒多糖对炎症性肠病及便秘作用机制的研究进展[J]. 食品与发酵工业, 2021, 47(9): 275-283.
[2] 贾叶, 包斌, 马明, 魏婷. 蚕蛹蛋白源肠内营养混悬剂对二型糖尿病小鼠肠道菌的影响[J]. 食品与发酵工业, 2021, 47(8): 62-66.
[3] 王路, 张蕾, 郑皎碧, 王琼熠, 范辉. 发酵制品调控糖脂代谢性疾病作用机制的研究进展[J]. 食品与发酵工业, 2021, 47(7): 292-300.
[4] 朱慧越, 邹仁英, 许梦舒, 王琳琳, 田培郡, 陈卫, 王刚. 短链脂肪酸-酰化淀粉对小鼠抑郁样行为的缓解及机制[J]. 食品与发酵工业, 2021, 47(6): 26-33.
[5] 邹仁英, 朱慧越, 许梦舒, 田培郡, 张灏, 赵建新, 陈卫, 王刚. “精神益生菌”对慢性应激诱导的抑郁和便秘症状的缓解及机制研究[J]. 食品与发酵工业, 2021, 47(3): 1-9.
[6] 祝莉娜, 胡锦宏, 张婷, 岳田利, 宋微. 黑木耳改善高脂饮食引起的小鼠肥胖及肠道菌群紊乱[J]. 食品与发酵工业, 2021, 47(21): 94-101.
[7] 许凌凌, 程旺开, 周小楠. 普洱茶多糖对健康小鼠短链脂肪酸代谢与肠道菌群组成的调节作用[J]. 食品与发酵工业, 2021, 47(21): 115-122.
[8] 魏建敏, 杨华连, 陈莉, 卢红梅, 石庆叠, 张祥瑞, 涂青. 基于高通量测序分析果桑茶对2型糖尿病模型小鼠肠道菌群的影响[J]. 食品与发酵工业, 2021, 47(20): 75-82.
[9] 徐珒昭, 汤梦琪, 徐境含, 滕国新, 许晓曦. 焦谷氨酸对高盐饮食小鼠肠道健康及肠道菌群的作用[J]. 食品与发酵工业, 2021, 47(2): 102-108.
[10] 刘俊, 王阳, 熊子豪, 陈文美, 邵艳红, 涂宗财. 糖基化、磷酸化及乙酰化修饰对α-乳白蛋白致敏性和人肠道菌群的影响[J]. 食品与发酵工业, 2021, 47(17): 91-97.
[11] 刘春雨, 衣大龙, 杨玉亮, 辛瑜, 顾正华, 刘怀高, 郭自涛, 张梁. 牦牛骨胶原蛋白肽体外调节肠道菌群的研究[J]. 食品与发酵工业, 2021, 47(16): 59-65.
[12] 孔庆敏, 朱慧越, 田培郡, 赵建新, 张灏, 陈卫, 王刚. 嗜酸乳杆菌La28对丙戊酸暴露引起的子代大鼠外周炎症和肝损伤的缓解作用[J]. 食品与发酵工业, 2021, 47(1): 125-131.
[13] 杨开, 张雅杰, 张酥, 蔡铭, 皮雄娥, 胡君荣, 关荣发, 孙培龙. 灵芝孢子粉低聚糖的制备及调节肠道菌群功能研究[J]. 食品与发酵工业, 2020, 46(9): 37-42.
[14] 刘卫宝, 余讯, 徐静静, 詹晓北, 张洪涛, 朱莉. 黄芪多糖的分离、结构表征及益生活性研究[J]. 食品与发酵工业, 2020, 46(7): 50-56.
[15] 赵孟良, 任延靖. 菊粉及其调节宿主肠道菌群机制的研究进展[J]. 食品与发酵工业, 2020, 46(7): 271-276.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn