Food and Fermentation Industries >

2020 , Vol. 46 >Issue 2: 32 - 39

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022229

Effect of Yellow rice wine on intestinal microorganism in D-galactose induced aging mice based on high-throughput sequencing analysis

  • LIU Rong ,
  • LUAN Chunguang ,
  • WANG Deliang ,
  • QIN Si ,
  • HAO Feike
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  • 1 (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
    2 (China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China)
    3 (International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)

Received date: 2019-09-10

  Online published: 2020-03-13

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Abstract

The objective of the study is to investigate the effects of Yellow rice wine (YRW) on intestinal microbiota in D-galactose (D-gal) induced aging mice model. The aging model were established with D-gal injection. Fifty Kunming mice were randomly and equally divided into control group, aging model group (model), YRW group. After six weeks, the antioxidant enzyme activity and the content of malondialdehyde (MDA) in the liver and brain of mice were determined. Morris water maze (MWM) was used to test the learning and memory ability of mice in each group. High-throughput sequencing of the 16S rDNA gene of the intestinal flora was performed using an IonS5TMXL platform to explore the effects of YRW of intestinal flora in aging mice. The results showed that the antioxidant enzyme was significantly reduced in liver and brain of D-gal induced aging mice, and MDA contents were increased significantly compare to control group (P & lt;0.05). After the intervention with YRW, the activity of antioxidant enzymes and MDA contents were improved compare to model (P & lt;0.05). Meanwhile, MWM test showed that moderate administration of YRW could significantly improve the cognitive impairment in D-gal induced aging mice (P & lt;0.05). Compared with the control, the relative abundance of Firmicutes and Bacteroidetes were changed significantly in the model group. Compared with the model group, the relative abundance of Firmicutes and Bacteroidetes were improved in the YRW group (P & lt;0.05). At genus level, the proportion of Bacteroide in the aging group was decreased significantly, and the proportions of the Bacteroide, Lactobacillus, Lachnospiracea, Butyricicoccus in YRW group were increased significantly. Moderate intake of YRW could improve the intestinal environment disorder in D-gal induced aging mice, thereby delaying the aging process.

Key words： Yellow rice wine; D-galactose; intestinal microbiota; analysis of flora

Cite this article

LIU Rong , LUAN Chunguang , WANG Deliang , QIN Si , HAO Feike . Effect of Yellow rice wine on intestinal microorganism in D-galactose induced aging mice based on high-throughput sequencing analysis[J]. Food and Fermentation Industries, 2020 , 46(2) : 32 -39 . DOI: 10.13995/j.cnki.11-1802/ts.022229

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