马克吉奥利·里斯作为一种新型益生菌候选者:对人类肠道微生物群和代谢物的影响
Jun Hoi Kim1, Hwa Rin Kim1,2, Hyunbin Seong1
1Brain Korea 21 Center for Smart GreenBio Convergence and Sustainable Regional Development, Division of Animal, Horticultural, Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
Journal of microbiology and biotechnology
|June 29, 2025
概括
酒副产品Makgeolli lees是一种大米葡萄酒的副产品,作为一种益生菌. 它丰富了有益的肠道细菌,并增强了短链脂肪酸,类似于果醇糖 (FOS).
科学领域:
- 微生物学 微生物学
- 胃肠病学 胃肠病学
- 食品科学 食品科学 食品科学
背景情况:
- 麦吉奥利 (Makgeolli) (ML) 是一种未充分利用的副产品,富含难以消化的碳水化合物和微生物残留物.
- 肠道微生物群在宿主健康中起着至关重要的作用,而益生菌可以调节其组成.
- 果氧糖 (FOS) 是已久的益生菌,但需要寻找新的来源.
研究的目的:
- 为了评估Makgeolli lees (ML) 的益生菌潜力.
- 评估ML对肠道微生物群组成和短链脂肪酸 (SCFA) 生产的影响.
- 将ML的益生菌效应与FOS的益生菌效应进行比较.
主要方法:
- 使用模拟的人体消化和体外便发酵模型.
- 用高通量测序分析了肠道微生物组成.
- 使用气体染色学测量SCFA度.
主要成果:
- ML含有丰富的未消化的碳水化合物和蛋白质,表明它适合作为可发酵基质.
- ML发酵增加了诸如Bifidobacterium bifidum,Prevotella copri和Bacteroides uniformis之类的有益细菌.
- ML显著增加了SCFA的产量,包括酸盐,酸盐和丁酸盐,与FOS效应相似.
结论:
- 麦吉奥利通过选择性地促进有益的肠道细菌,显示出显著的益生菌潜力.
- ML增强了促进健康的SCFA的产生,有助于肠道健康.
- ML代表了饮食益生菌应用的可持续和成本效益的候选者.
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