血微生物群与宿主之间的相互作用通过α-烯酸-脂肪酸β-氧化/L-氨酸-MPO轴调节牛体内肌肉脂肪沉积
Wen-Tao Zhang1, Miao-Li Wang1, Chen-Yang Liu1
1College of Animal Science and Technology, Northwest Agriculture and Forestry University, Shaanxi, 712100, China.
Microbiome
|December 10, 2025
概括
微生物群落,包括像Moheibacter这样的特定属,调节肉牛肌内脂肪沉积. 这通过α-烯酸-脂肪酸β-氧化/L-卡尼丁-MPO途径发生,影响牛肉质量.
科学领域:
- 动物科学动物科学
- 代谢学 代谢学 代谢学
- 微生物组研究 微生物组研究
背景情况:
- 牛肉质量越来越重要,与肌肉内脂肪 (IMF) 含量有关.
- 嘉祥红牛以高质量的肉质而闻名,但潜在的机制尚不清楚.
- 了解国际货币基金组织存款是改善牛肉生产的关键.
研究的目的:
- 探索肉牛肌内脂肪沉积的分子机制.
- 为了研究和肌肉代谢在IMF中的作用.
- 为了确定微生物对贾红牛脂肪沉积的贡献.
主要方法:
- 多种omics方法,包括非向的 rumen 液体和肌肉组织的代谢.
- 微生物属,代谢物和IMF之间的相关性分析.
- 在体外实验验验证基因和代谢物相互作用.
主要成果:
- 鉴定出α-烯酸是促进脂肪积累的关键代谢物,与特定的细菌属相关.
- 在高IMF组中,脂肪酸β-氧化被抑制,N,N,N-trimethyllysine,L-carnitine和betaine的水平较低.
- 过度表达MPO增强了脂肪积累,而L-卡尼丁和贝他因抑制了MPO的表达.
结论:
- 特定的肠道细菌 (Moheibacter,Cnuella,Gaetbulibacter,Lacibacte) 通过α-烯酸-脂肪酸β-氧化/L-氨酸-MPO轴调节IMF沉积.
- 主体微生物相互作用对于调节脂肪沉积和牛肉质量至关重要.
- 研究结果为通过微生物调制来提高牛肉质量提供了洞察力.
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