人的肠道微生物群发酵煮熟的茄子,大和洋支持不同的微生物群落
Sumudu Rajakaruna1, Sergio Pérez-Burillo1,2, José Ángel Rufián-Henares2,3
1Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, 3640 Colonel Glenn Hwy, 45435, Dayton, Ohio, USA. oleg.paliy@wright.edu.
Food & function
|February 21, 2024
概括
煮熟茄子,大和洋等蔬菜会改变它们的肠道微生物发酵. 与油炸或烤相比,烤通常会产生更有益的肠道微生物特征.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 改变了蔬菜的化学结构,影响了肠道微生物发酵.
- 梅拉德反应 (化学色) 发生在过程中,影响食物的特性.
- 肠道微生物群在健康和消化中起着至关重要的作用.
研究的目的:
- 研究如何方法 (炸,烤,烤) 和蔬菜类型 (茄子,大,洋) 影响肠道微生物群发酵.
- 分析梅拉德反应对微生物群落的影响.
- 评估煮熟蔬菜的抗氧化能力.
主要方法:
- 在体外消化发酵模拟人类的胃肠道.
- 用于微生物社区结构分析的高通量16S rRNA基因扩增序列.
- 高性能液体染色学 (HPLC) 用于测量氨酸 (Maillard标记物).
- 用ABTS和FRAP测试来确定抗氧化能力.
主要成果:
- 蔬菜类型显著影响了微生物群结构,其次是方法.
- 洋发酵促进了有益的细菌 (例如Bifidobacterium) 并抑制了有害的细菌 (Enterobacteriaceae).
- 大发酵增强了Faecalibacterium的生长.
- 烤导致了比烧烤或炸更有利的有益和有害微生物比率,可能是由于排除了油.
结论:
- 方法和蔬菜类型是肠道微生物发酵的关键决定因素.
- 似乎是促进有益的肠道微生物群的首选方法.
- 需要进一步研究特定的化学变化及其对微生物的影响.
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