大豆富含多种营养物质,传统豆浆在制浆过程中会产生大量的豆渣,而除渣后导致大豆中营养成分的流失。目前,全豆豆浆工艺可以最大限度地保留大豆的全部营养成分。为了进一步探究全豆豆浆中未被胃肠消化吸收的大分子物质及其与人体肠道菌群的关系,该文以全豆豆浆为研究对象,通过体外胃、小肠消化以及升结肠、横结肠和降结肠发酵后,对不同肠段发酵液进行16S rDNA测序分析,并测定其中短链脂肪酸含量,探究全豆豆浆对肠道菌群的调控作用。结果表明,全豆豆浆经过胃肠消化,并在体外结肠模拟系统中发酵7 d后,α多样性分析得出,微生物群落丰度和物种多样性显著增高;β多样性分析得出,全豆豆浆也能够改变人体肠道菌群的结构;在门水平上,相比于发酵前,Proteobacteria和Synergistetes的相对丰度升高,而Bacteroidetes、Firmicutes、Fusobacteria和Actinobacteria的相对丰度降低;在属水平上,相比于发酵前,Enterobacter、Megasphaera、Pyramidobacter、Acinetobacter和Phascolarctobacterium的相对丰度升高,而 Prevotella、Megamonas、Sutterella和Bacteroides的相对丰度降低。同时,全豆豆浆大分子物质还可以增强代谢酶的活性,提高机体营养物质的合成与代谢能力。此外,短链脂肪酸中乙酸、丙酸和丁酸的含量较发酵前显著升高。综上,全豆豆浆可以调节人体肠道菌群的结构与组成,促进Enterobacter、Megasphaera和Pyramidobacter等有益菌的生长,促进短链脂肪酸,如乙酸、丙酸和丁酸的产生,有益于肠道健康。
Soybean is rich in nutrients, but the traditional soybean milk produces a lot of soybean dregs in the process of pulping, which will lead to the loss of nutrients in soybean after the dregs are removed. At present, the whole soybean milk process can retain all the nutrients of soybean to the maximum extent. In order to further explore the relationship between macromolecular substances not digested and absorbed by the gastrointestinal tract in whole soybean milk and human gut microbiota, whole soybean milk was taken as the research object, and 16S rDNA sequencing was carried out on different intestinal fermentation liquid after in vitro digestion in stomach and small intestine, and fermentation in the ascending colon, transverse colon ,and descending colon, also the content of short chain fatty acids was determined to explore the regulatory effect of whole soybean milk on gut microbiota. After gastrointestinal digestion, whole soybean milk was fermented in an in vitro colon simulation system for 7 d, α diversity analysis showed that the abundance of microbial community and the diversity of species increased significantly; β diversity analysis showed that whole soybean milk changed the structure of human gut microbiota. At the phylum level, the relative abundance of Proteobateria and Synergistetes increased compared with that before fermentation, while the relative abundance of Bacteroidetes, Firmicutes, Fusobacteria, and Actinobacteria decreased. At the genus level, the relative abundance of Enterobacter, Megasphaera, Pyramidobacter, Acinetobacter, and Phascolarctobacterium increased compared with that before fermentation, while that of Prevotella, Megamonas, Sutterella, and Bacteroides decreased. The macromolecular substances of whole soybean milk also enhanced the activity of metabolic enzymes, and improved the synthesis and metabolism of nutrients. The contents of acetic acid, propionic acid and butyric acid increased significantly after fermentation. In conclusion, whole soybean milk can regulate the structure and composition of human gut microbiota, promote the growth of beneficial bacteria such as Enterobacter, Megasphaera, and Pyramidobacter, while promote the production of short chain fatty acids, such as acetic acid, propionic acid and butyric acid, which is beneficial to intestinal health.
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