富含子蛋白质的益生菌饮料对肠道微生物群的影响:肠道组成和与营养参数的相关性
Chaima Dridi1,2, Mathieu Millette1,3, Stephane Salmieri1,2
1Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada.
Foods (Basel, Switzerland)
|January 23, 2024
概括
益生菌饮料中的板蛋白水解剂改变了大鼠的肠道微生物群组成. 发酵的蛋白水解剂可能会减少潜在的病原体,显示营养和肠道健康之间存在联系.
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:
- 肠道微生物群的健康受到饮食的影响,发酵食品和蛋白质提供了好处.
- 板球蛋白是一种新的食蛋白质来源,具有潜在的健康影响.
研究的目的:
- 研究一种益生菌饮料中的蛋白 (CP) 和蛋白水解剂 (CP.Hs) 对大鼠肠道微生物群的影响.
- 评估14天营养干预后肠道微生物群组成的变化.
主要方法:
- 鼠被食素 (对照物),富含CP的或发酵的富含CP.H的益生菌饮料.
- 便样本分析了肠道微生物群的分类组成.
- 评估了营养参数,如消化能力和蛋白质效率比 (PER).
主要成果:
- 两组之间没有观察到肠道微生物群多样性或丰富性的显著差异.
- 检测到细菌家族和属的相对丰度的显著变化.
- 发酵CP.H丰富的饮料与降低潜在的病原体有关,如Enterococcaceae.
结论:
- 饮食中的球蛋白,特别是益生菌饮料中的水解和发酵形式,会改变肠道微生物群的组成.
- 消化能力和PER等营养参数与特定的肠道微生物种群相关.
- 板蛋白质水解剂对调节肠道微生物群和潜在的减少病原体显示出希望.
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