红菜调节了动物饮食诱导的肥胖模型中的肠道微生物群的组成和共发生网络
Yanbei Wu1, Mengmeng Xin1, Quynhchi Pham2
1China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100084, China.
Foods (Basel, Switzerland)
|January 11, 2024
概括
红菜 (RC) 调节肠道微生物群的组成和相互作用,可能减轻高脂肪饮食引起的肥胖和小鼠的改变胆固醇代谢. 这项研究探讨了RC RC.
科学领域:
- 营养科学 营养科学
- 微生物学 微生物学
- 代谢健康 代谢健康
背景情况:
- 红菜 (RC) 含有与降低非传染性疾病风险相关的生物活性化合物.
- 对于RC的健康益处的确切机制,特别是通过肠道微生物群的调节,尚未完全理解.
研究的目的:
- 为了研究红菜对肠道微生物组成和相互作用的影响.
- 为了阐明红菜在饮食诱导的小鼠肥胖模型中的作用.
主要方法:
- 使用一种饮食诱导的小鼠肥胖模型.
- 小鼠接受了饮食干预,包括高脂肪 (HF) 和低脂肪 (LF) 饮食,有或没有RC.
- 在短期 (24小时) 和长期 (8周) 干预后,分析了肠道微生物组成和相互作用.
主要成果:
- 红菜的摄入改变了LF饮食中的小鼠的Firmicutes/Bacteroidetes比率,并减少了特定的有益细菌 (Bifidobacteria,Lactobacillus,Akkermansia muciniphila).
- 在8周的时间里,RC显著重组了肠道微生物社区和生态网络.
- RC抑制了AF12系中由HF饮食诱导的增加,这与体重增加和LDL水平相关.
- RC消费增加了未分类的Clostridiales,与肝脏自由胆固醇负相关.
结论:
- 红菜调节肠道微生物组成和细菌间网络.
- 这些微生物变化与小鼠高脂肪饮食诱导的体重增加和改变胆固醇代谢的减弱有关.
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