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耐性粉添加肉类类别对人类肠道微生物群的便耐药性的影响

Tingting Gu¹, Yvette Zerry¹, Boce Zhang¹

¹Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA.

Journal of food science

|September 3, 2025

概括

将耐药粉添加到肉类类似物中可能会减少肠道微生物群中的抗菌素耐药基因 (ARG). 这种饮食方法有望通过改变肠道细菌组成来对抗全球抗菌素耐药性 (AMR) 危机.

科学领域:

食品科学
微生物学
公共卫生

背景情况:

抗菌药物耐药性 (AMR) 是全球严重的健康威胁.
饮食习惯影响肠道微生物组合和抗菌素耐药性基因 (ARG) 的携带.
较高的纤维摄入量与较低的ARG携带有关,这表明富含纤维的食物有作用.

研究的目的:

调查肉类类型的耐药粉是否可以减少人类肠道微生物群落的ARG.
测试肉类类型中耐性粉对ARG丰度的影响的假设.
探索新的饮食策略来缓解AMR.

主要方法:

在体外便发酵使用来自三个人类供体的样本.
发酵基质包括带有或没有耐性粉的豆类和豆类肉类类.
从发酵样本中分析整个基因组序列,以量化ARG.

主要成果:

根据碳水化合物来源观察到正常化ARG丰度的显著差异 (p = 0. 021).
含有耐药粉的肉类类别显示了较低的药物耐药ARG的中位数.
样本规模有限,因此无法进行最终的特例后组比较.

结论:

将耐药粉纳入肉类类似物与肠道微生物群落的ARG降低有关.
需要进一步的研究来证实这些发现并探索实际应用.
食品制造商可以开发更健康的肉类替代品来帮助控制AMR.

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