慢性热应激会影响肉的胆酸概况和肠道微生物群
Yuting Zhang1, Huimin Chen1, Wei Cong1
1Key Laboratory of Animal Physiology & Biochemistry, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
International journal of molecular sciences
|June 28, 2023
概括
慢性热应激通过改变胆酸 (BA) 代谢和肠道微生物群,对 brojler 的生长产生负面影响. 这项研究揭示了特定的BA变化及其与热应激中的微生物转移的相关性.
科学领域:
- 动物科学动物科学
- 生理学 生理学 生理学
- 微生物学 微生物学
背景情况:
- 热应激 (HS) 显著影响肉生长和经济结果.
- 改变胆汁酸 (BA) 池与慢性HS有关,但涉及肠道微生物群的机制尚不清楚.
研究的目的:
- 为了研究慢性热应激对胆汁酸代谢和肉肠道微生物群的影响.
- 为了阐明胆酸变化和热应激条件下的肠道微生物变化之间的关系.
主要方法:
- 肉在长期的热压力 (36°C) 或对照条件 (24°C) 中经历了14天.
- 分析了血清BA水平,肝脏基因表达 (CYP8B1,BSEP),阴茎FGF19表达和肠道微生物组成.
主要成果:
- 热应激 brojlers 显示总BA减少,但增加了胆酸 (CA),氧化胆酸 (CDCA) 和陶洛利托霍利酸 (TLCA).
- 肝脏CYP8B1和BSEP的调节升高,而HS肉的叶FGF19则下降.
- 肠道微生物组成发生了显著的变化,而*Peptoniphilus*丰富与TLCA水平正相关.
结论:
- 慢性热应激会破坏胆汁酸代谢和牛肉的恒常性.
- 胆酸概况的变化与热应激下肠道微生物群组成的变化密切相关.
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