经常食用酸菜对人类肠道微生物群的影响:一个交叉干预试验
Nelly Schropp1, Alexander Bauer1, Virginie Stanislas1
1Institute for Prevention and Cancer Epidemiology, Faculty of Medicine and Medical Center, University of Freiburg, Freiburg, 79110, Germany.
Microbiome
|February 12, 2025
概括
菜的消费改变了肠道细菌,巴氏化版本显示出更大的影响. 短链脂肪酸仅在巴氏化酸菜中增加,尽管肠道微生物组仍然具有弹性.
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:
- 酸菜是一种发酵食品,有传说与肠道健康益处有关.
- 支持酸菜对肠道微生物群的影响的科学证据有限.
- 这项研究解决了关于酸菜和肠道健康的经验数据的需求.
研究的目的:
- 为了研究新鲜和巴氏化酸菜对肠道微生物组成的影响.
- 分析对代谢的影响,特别是血清短链脂肪酸 (SCFA).
- 评估肠道微生物群对短期饮食变化的弹性.
主要方法:
- 一个交叉干预试验,涉及87名健康参与者.
- 每天摄入新鲜或巴氏化酸菜4周.
- 用于微生物分析和新陈代谢分析的枪支元基因组测序.
主要成果:
- 在新鲜和消毒的酸菜中观察到特定细菌物种的变化.
- 消毒的酸菜诱导了微生物组成的更明显的变化.
- 血清SCFA仅在食用巴氏化酸菜后显著增加.
结论:
- 健康个体的肠道微生物群表现出对短期菜干预措施的弹性.
- 虽然单个细菌物种可能会受到影响,但整体微生物结构保持稳定.
- 与新鲜酸菜相比,巴氏化酸菜可能会提供明显的代谢益处.
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