益生菌结构多样性塑造肠道微生物多样性,社区组成和体外代谢活动
Yousi Fu1, Yali Wang1, Junnan Zhang1
1Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China.
Foods (Basel, Switzerland)
|November 13, 2025
概括
不同的益生菌结构显著改变肠道微生物群的组成和功能. pectin 和 isomaltooligosaccharides (IMO) 显示出增强有益细菌和短链脂肪酸 (如丁酸盐) 的潜力.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 胃肠病学 胃肠病学
背景情况:
- 益生菌是肠道微生物群和宿主健康的关键调节剂.
- 不同的前生物结构可以导致不同的微生物和代谢结果.
- 了解这些结构-活动关系对于有针对性的肠道健康干预至关重要.
研究的目的:
- 研究五种结构上不同的益生菌对人类肠道微生物群的影响.
- 分析微生物群落组成和短链脂肪酸 (SCFA) 生产的变化.
- 确定促进有益微生物转移和代谢物概况的特定益生菌.
主要方法:
- 在体外无氧培养健康的供体肠道微生物群,使用异多氧糖 (IMO),阿拉比诺糖 (AG),pectin,inulin和葡萄糖.
- 16S rRNA基因测序用于微生物社区概况.
- 对短链脂肪酸 (SCFA) 生产的分析.
主要成果:
- 所有的益生菌降低了α-多样性; pectin最好保存丰富性和均性.
- 观察到基质特异性微生物组成的变化:AG偏好了Bacteroidaceae,IMO刺激了Lachnospiraceae和Faecalibacterium.
- pectin,IMO和胰岛素增加了丁酸盐;AG和pectin促进了酸盐的产生.
结论:
- 益生菌结构是肠道微生物生态和宿主新陈代谢的关键决定因素.
- 素和IMO证明了促进有益的肠道细菌和SCFA生产的潜力.
- 这些发现为合理选择益生菌提供了基础,以优化肠道微生物群调节.
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