使用消费者和非消费者的便进行传统发酵食品的体外结肠发酵
Murambiwa Nyati1,2,3, Oscar van Mastrigt4, Sibbe Bakker1
1Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands.
Food & function
|September 2, 2025
概括
这项研究表明,Mabisi是一种发酵食品,可以对肠道细菌和短链脂肪酸 (SCFA) 产生积极影响. 非消费者体验到更大的好处,这表明Mabisi
科学领域:
- 微生物学
- 营养科学
- 胃肠病学
背景情况:
- 传统发酵食品 (TFF) 正在受到潜在健康益处的关注,但它们对肠道微生物群的影响尚不清楚.
- 赞比亚发酵乳制品马比西是其中一种需要研究的TFF产品.
研究的目的:
- 评估马比西对消费者和非消费者的肠道微生物组成和短链脂肪酸 (SCFA) 生产的影响.
- 调查消费者与非消费者接触到Mabisi时的肠道微生物群的弹性.
主要方法:
- 用一个静态消化模型 (INFOGEST 2. 0) 来模拟Mabisi的消化.
- 消化后的Mabisi与消费者和非消费者的便样本进行化,以果糖 (FOS) 作为阳性对照和无菌水作为负面对照.
- 使用16S rRNA基因测序分析了微生物群体的组成,并测量了SCFA的产生.
主要成果:
- 在消费者和非消费者群体中,Mabisi补充剂增加了Pediococcus的数量.
- 与非消费者相比,使用Mabisi的肠道微生物群表现出更强的抗药性.
- 与消费者相比,非消费者在接受Mabisi治疗后产生的SCFA (乙酸盐,黄酸盐,酸盐,酸盐) 显著增加.
结论:
- 通过促进有益细菌和SCFA的产生,Mabisi有可能调节肠道微生物群.
- 马比西对肠道微生物群和SCFA产生的影响在不经常服用的人群中显得更加明显.
- 进一步研究像Mabisi这样的TFF可以揭示肠道健康的新功能性食物干预措施.
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