改变的唾液微生物群与高糖饮料消费相关
Xiaozhou Fan1, Kelsey R Monson1,2, Brandilyn A Peters1,3
1Division of Epidemiology, Department of Population Health, NYU Grossman School of Medicine, 180 Madison, New York, NY, 10016, USA.
Scientific reports
|June 11, 2024
概括
高糖饮料的消费与口腔微生物群多样性的减少和细菌组成的变化有关. 这可能会增加口腔和全身疾病的风险,原因是酸性和共生细菌水平的变化.
科学领域:
- 微生物学 微生物学
- 人类健康 人类健康 人类健康
- 饮食科学 饮食科学
背景情况:
- 人口微生物组在口腔和全身疾病中发挥着作用.
- 众所周知,含糖量高的饮料 (HSB) 通过改变牙斑块来引起牙损伤.
- 关于HSB对口腔微生物组成的特定影响的数据有限.
研究的目的:
- 研究HSB摄入量与口腔微生物群多样性和组成之间的关联.
- 分析口腔微生物群落中HSB特异性的变化.
主要方法:
- 一项以人口为基础的研究,涉及来自美国两个群体的989人.
- 从口水样本中分析细菌16S rRNA基因.
- 通过食物频率问卷 (低,中,高) 来量化HSB摄入量.
- 使用元分析评估细菌多样性和特定种群.
主要成果:
- 在高HSB消费者中观察到较低的物种丰富度 (p=0.027).
- 与非消费者相比,高HSB消费者的细菌群体概况不同 (PERMANOVA p=0.040).
- 在高消费者中减少了共生细菌的存在 (例如,Lachnospiraceae,Peptostreptococcaceae) 和增加了酸性细菌的存在 (例如,Bifidobacteriaceae,Lactobacillus rhamnosus).
- 减少了Fusobacteriales,Leptotrichia,Lachnoanaerobaculum和Campylobacter的丰度,同时增加了HSB的消费.
结论:
- 消费HSB显著改变了唾液微生物群的组成,减少了多样性.
- 干扰包括过多的酸性细菌和不足的共生细菌.
- 这些微生物转移可能会对口腔和全身健康风险产生影响.
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