全谷物和精制谷物的对肠道微生物群影响的比较研究
Dan Yu1, Li Zhu1,2, Minjie Gao1
1Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Foods (Basel, Switzerland)
|August 12, 2023
概括
全麦面粉 (WF) 通过促进有益细菌和抑制有害细菌,对肠道健康产生积极影响. 这表明,全谷物对于健康的肠道微生物群和功能性食物发育至关重要.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 胃肠病学 胃肠病学
背景情况:
- 谷物对人类的维持和健康至关重要.
- 蒸面包的成分可以影响肠道微生物群.
- 了解这些影响对于饮食建议至关重要.
研究的目的:
- 为了研究不同蒸面粉对肠道微生物群的影响.
- 为了比较精制面粉 (RF),混合面粉 (MF) 和全麦面粉 (WF) 的效果.
- 分析短链脂肪酸 (SCFA) 生产和微生物转移.
主要方法:
- 在体外消化模拟使用生物胃肠反应器 (BGR).
- 使用RF,MF和WF准备蒸面包.
- 对SCFA水平和微生物种群的分析.
主要成果:
- 与RF和MF相比,全麦面粉 (WF) 显著改变了黄油酸和SCFA水平.
- 世界粮食基金会促进了诸如Megamonas和Subdoligranulum之类的有益细菌.
- 增加WF度 (0.5%至1.5%) 导致乙酸和SCFA显著增加,促进Bifidobacterium,Lactobacillus和Bacteroides,同时抑制Streptococcus,Enterococcus和Klebsiella等病原体.
结论:
- 全麦面粉的消费积极调节肠道微生物群.
- WF支持有益细菌的生长,并抑制病原性细菌.
- 研究结果支持将全谷物纳入饮食和开发小麦衍生的功能性食品.
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