肠道微生物和新陈代谢通过高水压加工的番茄汁进行调节
Xuehua Wang1,2, Daotong Li1, Chen Ma1
1College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, China.
Nutrients
|March 13, 2024
概括
高水静压 (HHP) 加工的番茄汁显著增加了肠道细菌的多样性和像Bacteroides这样的有益微生物. 这种HHP番茄汁还可以增加肠道中有益的短链脂肪酸 (SCFA).
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 代谢学 代谢学 代谢学
背景情况:
- 高水静压 (HHP) 是一种非热巴氏杀菌方法,用于食品安全和质量.
- 用HHP加工的番茄汁对肠道微生物群和宿主新陈代谢的影响在很大程度上仍未被探索.
研究的目的:
- 研究HHP加工的番茄汁对小鼠肠道微生物群结构和代谢概况的影响.
- 为了比较这些效应与热加工 (HTST) 番茄汁.
主要方法:
- 高通量测序用于肠道微生物群分析.
- 代谢学分析,以评估代谢变化.
- 用HHP加工和HTST加工的西红汁给小鼠.
主要成果:
- 用HHP加工的番茄汁显著增加了肠道细菌的α多样性.
- 在小鼠摄入HHP番茄汁时观察到的Bacteroidetes,Alistieps和Faecalibaculum属的丰富.
- 短链脂肪酸 (SCFA) 的水平增加与Alistieps的丰富度有积极的相关性.
结论:
- 番茄汁的HHP加工改变了肠道微生物群的组成和代谢产量.
- 用HHP加工的番茄汁可以通过调节微生物群落和SCFA生产来促进更健康的肠道环境.
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