胃肠道发酵多糖是有利于缓解洛佩拉胺诱导的小鼠便秘
Buyu Liu1,2, Zhiguo Zhang1, Xingquan Liu2
1Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Nutrients
|October 28, 2023
概括
中性多糖通过增强肠道发酵和促进有益细菌来改善便秘. 酸性分数作为便填充剂,提供不同的机制来缓解便秘.
科学领域:
- 胃肠病学 胃肠病学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 便秘是一种常见的胃肠道疾病.
- 肠道中的多糖发酵对消化健康起着重要作用.
- 了解不同纤维类型的机制对于控制便秘至关重要.
研究的目的:
- 研究一种可溶性纤维提取物中两种不同的多糖分的抗便秘作用.
- 为了比较中性 (SSP-1) 和酸性 (SSP-2) 多糖的发酵特性和对肠道微生物群的影响.
- 阐明这些多糖类减轻便秘的机制.
主要方法:
- 两种不同分子量和组成的多糖分 (SSP-1和SSP-2) 的分离和表征.
- 使用洛佩拉米德在小鼠中诱导便秘.
- 向便秘的小鼠注射多糖分和评估胃肠道过渡速率和便重量.
- 对血清胃肠道激素水平和便短链脂肪酸 (SCFA) 概况的分析.
- 对肠道微生物群的组成和功能进行生物信息分析.
主要成果:
- 中性多糖 (SSP-1) 显著增加了胃肠道过渡率和便SCFA水平,特别是酸.
- 酸性多糖化物 (SSP-2) 显著增加了便的重量,但对通过率的影响较小.
- 这两种分离物都增加了血清中的胃素和素水平,但SSP-1显示出优越的发酵特性.
- 在SSP-1上调节了有益的肠道细菌,如Oscillibacter,增强SCFA代谢和荷尔蒙分泌.
结论:
- 具有优越发酵性质的中性多糖有效地缓解便秘,通过调节肠道微生物群和促进SCFA生产.
- 酸性多糖类可能充当便填充剂,为便秘缓解提供另一种机制.
- 不同的多糖结构对肠道生理和微生物群产生不同的影响,为便秘提供了不同的治疗策略.
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