在4周内从甜菜汁中增加酸盐的摄入量会改变口腔的组成,但不会改变肠道微生物群
Rebeka Fejes1,2,3, Joana Séneca4,5, Petra Pjevac4,5
1Department of Nutritional Sciences, University of Vienna, Vienna, Austria.
Molecular nutrition & food research
|June 16, 2025
概括
甜菜汁中的食酸盐改变了高血压的老年人口腔微生物组,增加了有益的降酸盐细菌. 肠道微生物组的组成保持不变.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 心血管健康 心血管健康
背景情况:
- 无机酸盐饮食摄入量与改善心血管健康有关.
- 酸盐代谢途径涉及口腔和肠道细菌.
- 酸盐对患有高血压的老年人口腔和肠道微生物群的影响尚不清楚.
研究的目的:
- 调查甜菜汁衍生的酸盐对口腔和肠道微生物群的影响.
- 为了评估治疗高血压的老年人微生物组成的变化.
主要方法:
- 一个随机,双盲,安慰剂控制的交叉试验.
- 15名参与者 (56-71岁) 饮用了富含酸盐或酸盐贫乏的甜菜汁4周.
- 分析了口腔和肠道微生物组的组成.
主要成果:
- 口服微生物组分析显示,尼塞利亚的数量显著增加,维龙氏菌的相对数量减少 (PERMANOVA p < 0.001).
- 没有观察到肠道微生物组合的显著变化.
- 饮食中的酸盐选择性地调节了口腔微生物群.
结论:
- 从甜菜汁中增加酸盐的饮食摄入量可以选择性地调节患有高血压的老年人口腔微生物群.
- 这种调制促进了减少酸盐物种的丰富性增加.
- 这些发现表明,一种潜在的机制将酸盐与改善心血管健康结果联系在一起.
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