肠道微生物群对消费瓜尔的代谢反应
Claudia Barber1,2,3, Carlos Sabater4,5, Francisco Guarner1
1Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.
Frontiers in nutrition
|July 17, 2023
概括
瓜尔由肠道微生物发酵,改变了它们的功能和组成. 不断的消费导致微生物的适应,表明作为一种前生物成分的潜力.
科学领域:
- 微生物学 微生物学
- 胃肠病学 胃肠病学
- 营养科学 营养科学
背景情况:
- 瓜尔是一种常见的食品添加剂,但其发酵和对肠道微生物群的影响尚未完全理解.
- 调查瓜尔在调节结肠微生物群中的作用对于了解其对健康的影响至关重要.
研究的目的:
- 评估肠道微生物群对瓜尔的代谢反应.
- 为了确定瓜尔发酵的程度和随后的肠道微生物适应.
主要方法:
- 一项概念验证研究涉及12名健康的男性,他们每天消费8克瓜尔,持续18天.
- 测量包括气体疏散,消化系统的感觉和便微生物群通过猎枪测序进行分析.
- 微生物群的组成和功能在瓜尔的初始和后期阶段进行了分析.
主要成果:
- 最初的瓜尔摄入量暂时增加了气体和消化不适,随着持续的消费,这些不适部分降低了.
- 瓜尔诱导了肠道微生物群组成和功能的中度变化.
- 特定的细菌,包括*Agathobaculum butyriciproducens*和*Lachnospira pectinoschiza*,繁殖,与快乐感相关联.
结论:
- 瓜尔被肠道微生物群代谢,导致微生物分类学和功能的选择性适应.
- 持续的瓜尔消费显示了开发新型益生菌成分的潜力.
- 这些发现支持瓜尔口香糖在调节肠道微生物群的功效,对健康有好处.
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