纯天然食用酵母的功能评估:对性结肠炎的保护功能
Yanjun Chen1, Shengzhi Ye1, Jiaolong Shi1
1Department of General Surgery & Guangdong Provincial Key Laboratory of Precision Medicine for Gastrointestinal Cancer, Nanfang Hospital, Southern Medical University, Guangzhou, China.
Frontiers in microbiology
|July 2, 2024
概括
一种新鲜的饮料Ferment通过改变肠道细菌,改善了小鼠的性结肠炎 (UC) 症状. 这种饮食干预显示出增强免疫力和保护UC的承诺.
科学领域:
- 微生物学 微生物学
- 胃肠病学 胃肠病学
- 免疫学 免疫学 免疫学
背景情况:
- 性结肠炎 (UC) 是一种慢性炎症性肠病.
- 肠道微生物群失生症与UC病原发生有关.
- 需要针对肠道微生物组的新型治疗策略.
研究的目的:
- 评估一种新型饮料Ferment在性结肠炎 (UC) 的小鼠模型中的治疗效果.
- 评估发酵对UC肠道微生物群组成的影响.
主要方法:
- 发酵剂是一种水果汁和乳酸细菌的混合物,给小鼠服用了35天.
- 性结肠炎是使用德克斯硫酸盐诱导的.
- 用16S rRNA测序分析了肠道微生物组的组成.
主要成果:
- 发酵治疗导致体重增加,UC症状减少,包括腹和血.
- 在Ferment治疗后观察到结肠炎症的显著减少.
- 发酵丰富了有益的细菌 (例如,Ileibacterium,Akkermansia,Prevotellacea) 和减少了有害的细菌 (例如,Erysipelatoclostridium,Dubosiella,Alistipes). 这种细菌可以在化过程中产生.
结论:
- 发酵证明了性结肠炎的治疗潜力.
- 这种饮料调节肠道微生物群的组成,有利于有益的细菌.
- 发酵可以作为一个有前途的饮食干预措施来增强免疫力和保护UC.
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