不同发酵基质对菌微生物和微生物衍生的细胞外囊泡 (EVs) 的作用
Rongxia Zhu1, Lijun Ou1, Tonghao Li1
1School of Animal Science and Technology, Foshan University, Foshan, 528000, China.
概括
不同的料成分显著改变了肠微生物群落及其功能. 富含纤维的饮食促进微生物多样性,而蛋白质增强丰富性,粉减少两者,而不会影响微生物细胞外囊泡 (EVs).
科学领域:
- 动物科学动物科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 饮食成分对于动物健康和生产力至关重要.
- 体微生物群及其细胞外囊泡 (EVs) 在宿主新陈代谢中起着至关重要的作用.
- 了解基质对肠微生物的影响对于优化动物营养至关重要.
研究的目的:
- 调查不同发酵基质 (纤维,粉,蛋白质) 对肠微生物群体结构和功能的影响.
- 在不同的发酵条件下分析微生物衍生的细胞外囊泡 (EVs) 的特性.
- 为了将饮食成分与特定的微生物种群及其代谢途径相关联.
主要方法:
- 在体外发酵使用草 (纤维),玉米粉 (粉) 和素 (蛋白质) 作为基质.
- 16S rRNA基因测序用于小牛肠微生物群分析.
- 微生物细胞外囊泡 (EV) 的提取和表征,包括形态和颗粒大小分析.
- 通过重建未观察到的状态 (PICRUSt2) 来进行社区的族群遗传学研究,用于功能预测.
主要成果:
- 纤维增加了微生物多样性;蛋白质增加了丰富性;粉减少了多样性和丰富性.
- 在基质组中观察到不同的微生物社区结构 (PCoA分析).
- 像Prevotella (粉),Acidaminococcus (蛋白质) 和F082 (纤维) 这样的特定属在各自的组中得到了丰富.
- 富含纤维的发酵增强了与细胞过程和遗传信息处理相关的微生物功能.
- 在所有组中,微生物EV表现出一致的形态和粒子大小分布 (20-400nm,PDI ~0.3).
结论:
- 食发酵基质显著塑造了肠的微生物多样性和社区组成.
- 基质的类型会影响 rumen 微生物组的功能潜力.
- 微生物细胞外囊泡的特征保持稳定,尽管由于不同的基质,体微生物种群的显著变化.
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