酸对肠道微生物群的影响 跨年龄组
Johanna M S Lemons1, Jenni Firrman1, Karley K Mahalak1
1United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Dairy and Functional Foods Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
Foods (Basel, Switzerland)
|September 13, 2025
概括
酸 (SB) 是一种常见的食品抗菌剂,即使在高剂量中,它对人类肠道微生物群的影响也很小. 虽然它改变了特定的细菌类和代谢物生产,但整体多样性保持不变.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 人类健康 人类健康 人类健康
背景情况:
- 酸 (SB) 是一种广泛使用的抗微生物食品添加剂.
- 以前的风险评估没有考虑肠道微生物组在人类健康中的作用.
- 了解SB对肠道微生物群落的影响至关重要.
研究的目的:
- 为了研究酸对各种年龄组的人类肠道微生物群的影响.
- 评估微生物多样性和功能对SB暴露的反应的变化.
主要方法:
- 使用了ex vivo系统性肠发酵研究 (SIFR®) 技术.
- 测试了来自不同年龄的24名人类捐赠者的微生物群落上的SB效应.
- 分析了微生物族群,α/β多样性和代谢产物 (丁酸盐,酸盐) 的产生.
主要成果:
- 剂量为3.5g/L的SB减少了多个年龄组中的Pseudomonadota类.
- 没有观察到α或β多样性的显著变化.
- SB增加了酸盐生产,减少了酸盐生产,与增加的酸盐生产商相关.
结论:
- 酸对整体肠道微生物群结构和多样性的影响很小.
- 尽管剂量很高,但SB并没有大大改变微生物群落或它们生产酸盐的遗传潜力.
- 肠道微生物对酸的抵抗力表明,在典型的消费水平下,风险很低.
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