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肠道微生物群的干预通过对下丘脑5-HT通路的调节来减弱暴露在高温下的 brojlers 中的热生成

Sheng Li¹, Xiaoqing Li¹, Kai Wang¹

¹Research Centre for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.

Journal of animal science and biotechnology

|December 22, 2023

概括

在 brojlers 中的肠道微生物群干预有助于调节体温和发热,特别是在高温条件下. 这种调制发生在肠-大脑轴上,可能涉及下丘脑5-基三胺通路.

科学领域:

动物科学动物科学
微生物学微生物学
身体生理学身体生理学

背景情况:

肉由于其强大的新陈代谢和高体温,容易受到高温 (HT) 环境的影响.
肠道微生物在调节宿主生理功能和适应能力方面发挥着至关重要的作用.
了解肠-大脑轴是管理肉对环境压力的反应的关键.

研究的目的:

研究肠道微生物干预对肉热生成和体温在不同环境温度下的影响.
阐明涉及肠-大脑轴在肉温度调节中的潜在机制.

主要方法:

肉从第一天开始接受了带有或没有抗生素的肠道微生物群干预 (ABX).
在21天后,鸟类被暴露在室温 (RT) 或高温 (HT) 中7天.
分析了Cecal微生物群组成,基因表达和荷尔蒙轴激活.

主要成果:

抗生素诱导的微生物群干预改善了体重和料转化.
在HT下,干预降低了直肠温度,并抑制了与热生成相关的基因表达.
肠道微生物群干预削弱了应力轴的激活,改变了肠道微生物群,显著减少了Alistipes的丰富性.

结论:

肠道微生物群通过肠-大脑轴关键调节肉的发热.
垂体5-二胺 (5-HT) 途径是肉肠道微生物群中介的热调节的潜在机制.

关键词:

5-HT的使用方法是:肉肉肉是什么意思肉肉我们的肠道微生物群.热生成是一种热生成.热调节热调节热调节

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