在肥胖个体上 Lacticaseibacillus paracasei K56 与银河系氧糖糖合生物的作用:体外发酵模型
Qi Zhang1, Wen Zhao1,2, Jingjing He1
1Department of Nutrition and Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing, China.
Journal of the science of food and agriculture
|February 6, 2024
概括
结合Lacticaseibacillus paracasei K56和银酸 (GOS) 的综合生物药物显示出对治疗肥胖的潜力. 这种组合有效调节了肠道微生物群,增加了有益的短链脂肪酸,并在肥胖个体中减少了气体.
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:
- 协生菌为肠道微生物群调节和肥胖管理提供了一个有希望的策略.
- 在临床前的研究中,乳酸酶菌paracasei K56 (L. paracasei K56) 已经显示出减轻肥胖的潜力.
- 在肥胖个体中,L. paracasei K56与益生菌结合的疗效需要进一步研究.
研究的目的:
- 评估各种基质对L. paracasei K56增殖的前生物潜力.
- 评估L. paracasei K56和银河酸糖 (GOS) 的协生组合对肥胖个体肠道微生物群的影响.
- 探索协生菌在肥胖治疗中的治疗潜力.
主要方法:
- 通过光谱测量,确定了L. paracasei K56.6的聚德 (PG),氧化氧化糖 (XOS) 和银氧化糖 (GOS) 的益生菌潜力.
- 通过使用来自肥胖女性志愿者的便样本建立了体外发酵模型.
- 分析了微生物生物标志物,短链脂肪酸 (SCFA) 生产和气体水平.
主要成果:
- 与其他益生菌相比,Galactooligosaccharide (GOS) 对L. paracasei K56具有更好的基质潜力.
- L. paracasei K56和GOS (K56_GOS) 的协生组合显著增加了GOS降解和SCFA产生,同时降低了气体水平.
- K56_GOS调节了肠道微生物群的组成,增加了诸如 Bacteroidota 和 Bifidobacterium 这样的有益细菌,并降低了 Firmicutes/Bacteroidota 的比率.
结论:
- L. paracasei K56和GOS的共生组合有效调节肥胖个体的肠道微生物群.
- 这种共生配方显示出作为治疗肥胖管理的治疗剂的潜力.
- 需要进一步的临床研究来证实L. paracasei K56和GOS在治疗肥胖症中的治疗作用.
相关概念视频
Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...


