食品与发酵工业 >

2022 , Vol. 48 >Issue 5: 47 - 52

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027747

研究报告

基于高通量测序分析红枣枸杞浸泡酒对小鼠肠道菌群的影响

  • 胡博 ,
  • 陈雪梅 ,
  • 唐晓姝 ,
  • 张白曦 ,
  • 郭自涛
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  • 1(国家功能食品工程技术研究中心(江南大学),江苏 无锡,214000)
    2(江南大学 食品学院,江苏 无锡,214000)
    3(粮食发酵与食品生物制造国家工程研究中心(江南大学),江苏 无锡,214000)
硕士,实验师(张白曦副研究员和郭自涛助理研究员为共同通信作者,E-mail:zbx@jiangnan.edu.cn;guozt@jiangnan.edu.cn

网络出版日期: 2022-04-06

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Effect of red jujube wolfberry soaked wine on gut microbiota in mice based on high-throughput sequencing

  • HU Bo ,
  • CHEN Xuemei ,
  • TANG Xiaoshu ,
  • ZHANG Baixi ,
  • GUO Zitao
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  • 1(National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214000,China)
    2(School of Food Science and Technology,Jiangnan University,Wuxi 214000,China)
    3(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214000,China)

Online published: 2022-04-06

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摘要

该研究基于高通量测序手段探究了红枣枸杞浸泡酒对小鼠肠道菌群的影响。实验中,40只c57/6 J雄性小鼠随机分为4组,即蒸馏酒对照组(10.0 mL/kg BW)、低聚果糖对照组(低聚糖 1.0 g/kg BW)、红枣枸杞浸泡酒低(10.0 mL/kg BW)、高(20.0 mL/kg BW)2个剂量组。连续灌胃14 d后,利用二代高通量测序手段解析小鼠粪便菌群的构成。结果表明,各组与对照组相比,小鼠肠道菌群均发生显著变化。在门水平上,厚壁菌门与拟杆菌门丰度比值显著下降(P＜0.05),低、高剂量组分别下降了50.87%和53.16%;在属水平上,乳酸菌属、拟杆菌属、梭状菌属等益生菌属相对丰度显著增加(P＜0.05)。粪便菌群预测功能显示,红枣枸杞浸泡酒组小鼠粪便菌群的碳水化合物及氨基酸代谢等功能有一定的提高。因此,可推测适当饮用红枣枸杞浸泡酒可调节宿主肠道菌群结构从而发挥益生功能的潜力。该研究为综合利用低值农产品,增加红枣、枸杞附加值,进一步开发具有调节肠道菌群功能的保健酒提供依据。

关键词： 红枣枸杞浸泡酒; 肠道菌群; 代谢功能; 高通量测序

本文引用格式

胡博 , 陈雪梅 , 唐晓姝 , 张白曦 , 郭自涛 . 基于高通量测序分析红枣枸杞浸泡酒对小鼠肠道菌群的影响[J]. 食品与发酵工业, 2022 , 48(5) : 47 -52 . DOI: 10.13995/j.cnki.11-1802/ts.027747

Abstract

Effect of the red jujube wolfberry soaked wine on intestinal microflora in mice was studied based on high-throughput sequencing. Forty c57/6J male mice were randomly divided into four groups. The experiment was divided into wine control group (10.0 mL/kg BW), xylooligosaccharide group (xylooligosaccharide 1.0 g/kg BW), red jujube wolfberry soaked wine low (10.0 mL/kg BW) and high (20.0 mL/kg BW) groups. After 14 days of continuous gavage, the composition of microflora in mice feces was analyzed by second generation high-throughput sequencing. The results showed that compared with the blank control group, the intestinal microflora of mice in each group had significant changes. The abundance ratio of Firmicutes to Bacteroides decreased significantly (P<0.05) at phylum level, low groups and high groups decreased by 50.87% and 53.16% respectively. The abundance of Lactobacillus, Bacteroides, Clostridium increased significantly (P<0.05) at genus level. The predicted functions of the fecal microbiota indicated that the carbohydrate and amino acid metabolism of fecal microbiota in mice has a certain improvement. Therefore, these results indicated that appropriate drinking of red jujube wolfberry soaked wine may have the potential to exert probiotic function by regulating the host intestinal flora. This study might provide some new ideas for the comprehensive utilization of low value agricultural products, increasing the added value of jujube and wolfberry, and providing a basis for further developing healthy wine with the function of regulating intestinal flora.

Key words： red jujube wolfberry soaked wine; gut microbiota; metabolism function; high-throughput sequencing

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