发酵食品的消费调节了口腔微生物群
M Ibarlucea-Jerez1,2, M Monnoye3, C Chambon4,5
1Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon, France.
NPJ science of food
|August 22, 2024
概括
每天的发酵奶酪消费暂时改变了老鼠的口腔微生物群,并引入了乳酸细菌 (LAB). 唾液蛋白质变异影响了LAB的持久性,影响了口腔微生物多样性.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 口腔健康研究研究 口腔健康研究
背景情况:
- 发酵食品对健康和环境都有好处.
- 已知影响肠道微生物群,它们对口腔微生物群的影响需要进一步研究.
- 了解口腔微生物群的转变对于整体健康至关重要.
研究的目的:
- 为了研究每天消费发酵奶酪对大鼠口腔微生物群的影响.
- 为了确定乳酸细菌 (LAB) 在消费后在口腔中持续存在.
- 探索影响LAB持久性变化的因素.
主要方法:
- 给老鼠吃了一种含有3种乳酸细菌 (LAB) 的模型奶酪,持续了3周.
- 在饮食干预之前和之后分析了口腔微生物群组成.
- 进行了唾液蛋白质组分析,以确定与LAB持久性相关的因素.
主要成果:
- 消费奶酪导致口腔微生物群的短暂变化.
- 乳酸细菌 (LAB) 在三分之一的老鼠的口腔中暂时存在.
- 没有LAB持久性的动物显示出与氧化应激反应相关的唾液蛋白的过度代表.
结论:
- 发酵食品显著影响口腔微生物群的多样性.
- 唾液蛋白质组的个体变异可能会影响口腔微生物群对外源微生物的敏感性,如LAB.
- 这项研究强调了饮食,唾液因子和口腔微生物生态之间的相互作用.
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