食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 88 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042565

研究报告

基于体外发酵探究奎宁酸对肥胖人群肠道菌群的影响

  • 张泽 ,
  • 陆瑶 ,
  • 郑魏 ,
  • 徐琳 ,
  • 张悦 ,
  • 李森
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  • 1(上海理工大学 健康科学与工程学院,上海,200093)
    2(国家粮食产业(城市粮油保障)技术创新中心,上海,200093)
第一作者:硕士研究生(李森副教授为通信作者,E-mail:lisen_1027@126.com)

收稿日期: 2025-02-28

  修回日期: 2025-04-07

  网络出版日期: 2025-12-25

基金资助

国家重点研发计划子课题项目(2022YFF1100104);中国营养学会科研研究专项基金项目(CNS-NCL2024-299)

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Exploring the effect of quinic acid on the intestinal flora of obese people based on in vitro fermentation

  • ZHANG Ze ,
  • LU Yao ,
  • ZHENG Wei ,
  • XU Lin ,
  • ZHANG Yue ,
  • LI Sen
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China)

Received date: 2025-02-28

  Revised date: 2025-04-07

  Online published: 2025-12-25

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摘要

肥胖作为全球性公共卫生问题,与肠道菌群失衡密切相关。该研究旨在探究小米多酚奎宁酸(quinic acid,QA)对肥胖人群肠道菌群的调控作用,将QA与肥胖人群的粪便进行体外厌氧发酵,进行发酵动力学参数监测(pH、OD600),利用16S rRNA测序及HPLC代谢物分析,评估QA对菌群结构、代谢活性和功能的影响。结果表明,QA干预显著加速发酵初期pH值下降,促进后期菌群生长;菌群结构分析显示,QA降低了厚壁菌门(Firmicutes)与拟杆菌门(Bacteroidetes)比值,并显著提升经黏液真杆菌属(Blautia)和魏斯氏菌属(Weissella)的丰度。此外,QA通过激活奎宁酸脱氢酶和莽草酸脱氢酶,促进莽草酸生成,改善了肠道菌群代谢。该研究揭示了QA通过调节肠道菌群结构及代谢活性改善肥胖相关代谢紊乱的潜在机制,为开发靶向肠道微生态的功能食品提供了理论依据。

关键词： 小米多酚; 奎宁酸; 体外发酵; 肠道菌群; 肥胖

本文引用格式

张泽 , 陆瑶 , 郑魏 , 徐琳 , 张悦 , 李森 . 基于体外发酵探究奎宁酸对肥胖人群肠道菌群的影响[J]. 食品与发酵工业, 2025 , 51(23) : 88 -96 . DOI: 10.13995/j.cnki.11-1802/ts.042565

Abstract

Obesity, as a global public health issue, is closely associated with gut microbiota dysbiosis.This study aimed to investigate the regulatory effects of millet polyphenol quinic acid (QA) on the gut microbiota of obese individuals.An in vitro fermentation model was established using fecal microbiota from obese donors with QA.The structural and functional changes of microbiota were analyzed by real-time monitoring of fermentation dynamics (pH and OD600), 16S rRNA sequencing, and HPLC-based metabolite quantification.Results showed that QA intervention significantly accelerated pH decline in the initial fermentation phase and promoted microbial growth in the later phase.Gut microbiota analysis revealed that QA reduced the Firmicutes/Bacteroidetes (F/B) ratio and significantly enriched Blautia and Weissella.Furthermore, QA enhanced the activity of quinate dehydrogenase and shikimate dehydrogenase, promoting shikimic acid production and modulating microbial metabolic pathways.These findings demonstrate that millet-derived QA ameliorates obesity-related metabolic disorders by reshaping gut microbiota composition and metabolic activity, providing a theoretical basis for developing gut-microbiota-targeted functional foods.

Key words： millet polyphenols; quinic acid; in vitro fermentation; gut microbiota; obesity

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