酵母曼南促进和特别调节老年人微生物群组成:一个开放标签试点研究
Melissa L Moreno1, Pieter Van den Abbeele2, Aurélien Baudot2
1Department of Food Science and Human Nutrition, University of Florida, Institute of Food and Agricultural Sciences (IFAS), Gainesville, FL, USA.
Nutrition research (New York, N.Y.)
|March 21, 2025
概括
酵母曼南 (YM) 显示了益生菌潜力,调节肠道微生物群,增加便频率,胃肠道症状最小. 这项研究突出了YM.
科学领域:
- 微生物学 微生物学
- 胃肠病学 胃肠病学
- 营养科学 营养科学
背景情况:
- 酵母曼南 (YM) 被研究为改善排泄的潜在益生菌.
- 假设对YM的高耐受性,其次要目标是评估便频率.
研究的目的:
- 为了评估酵母曼南 (YM) 对胃肠道症状的影响.
- 评估YM对便频率的影响.
- 探索便微生物群组成和尿液代谢物的变化.
主要方法:
- 消化和发酵的ex vivo模拟,将YM与胰岛素进行比较.
- 一个开放标签的试点研究,基线为1周,干预期为2周,每天YM为15g.
- 使用16S rRNA基因安普利康序列分析的便微生物群;通过LC-MS/MS.分析尿液代谢物.
主要成果:
- 活体:YM增加了特定的细菌物种,包括Bacteroides和Bifidobacterium spp.
- 在体内:报告了最小的胃肠道症状;/疼痛和膨胀略有增加.
- 便频率与YM有较高的趋势,在基线便秘的参与者中显著增加.
结论:
- 酵母曼南 (YM) 显示出特定的微生物群调节,胃肠道副作用最小.
- 黄显示出作为一种益生菌的潜力,能够增加便频率.
- 进一步的研究可以探索YM在肠道健康和排泄中的作用.
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