蛋白质与某些食纤维相结合,增加了肠道微生物群发酵中的酸盐产量
Rachel Jackson1, Tianming Yao1, Nuseybe Bulut1
1Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA. yao132@purdue.edu.
Food & function
|March 5, 2024
概括
到达结肠的饮食蛋白质显著影响肠道微生物群. 令人惊的是,蛋白质发酵,即使是带有纤维,也可以维持或增加肠道微生物有益的丁酸盐生产.
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:
- 与历史饮食相比,现代饮食含有更多的蛋白质和更少的纤维.
- 越来越受欢迎的植物性蛋白质不太容易消化,导致更多的蛋白质到达结肠.
- 与碳水化合物发酵相比,肠道微生物群对蛋白质发酵的研究有限.
研究的目的:
- 调查不同蛋白质与纤维的比例如何影响肠道微生物代谢物和细菌组成.
- 探索纤维特性如何影响微生物蛋白质利用和短链脂肪酸生产.
主要方法:
- 采用不同比例的蛋白质和纤维基质的体外发酵模型.
- 微生物代谢物和细菌群体组成的分析.
- 评估短链脂肪酸的生产,特别是酸盐.
主要成果:
- 蛋白质发酵在塑造肠道微生物群及其代谢产出方面发挥着至关重要的作用.
- 当蛋白质与纤维结合时,丁酸盐的产量保持或增加.
- 即使使用纯蛋白质基质,也发生了显著的丁酸盐生产.
结论:
- 肠道蛋白质发酵是调节肠道微生物群的一个关键因素.
- 难以消化的蛋白质,特别是在富含纤维的基质中,可以促进有益的丁酸盐生产.
- 这表明蛋白质在支持肠道健康方面可能发挥作用,即使是在结肠发酵的后期阶段.
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