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植物精油和提取物对大鼠肠道微生物群的协同作用
Manasweeta Angane1, Gunaranjan Paturi2, Christine A Butts3
1Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand.
Foods (Basel, Switzerland)
|January 28, 2026
概括
天然食品防腐剂薄荷精油 (EO) 和西红 (EO),加上皮提取物,没有对大鼠的肠道微生物群或结肠健康产生不良影响. 这些发现支持它们在食品中安全使用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 毒理学 毒理学 毒理学
背景情况:
- 精油 (EO) 和植物提取物被探索为天然食品防腐剂.
- 它们对肠道健康和宿主生理学的影响需要彻底调查.
研究的目的:
- 为了评估胡 EO + 提木 EO 和胡 EO + 皮提取物的协同组合对大鼠肠道微生物群和结肠形态的影响.
主要方法:
- 斯普拉格 - 达利大鼠每天接受口服EO组合剂,持续28天.
- 用16S rRNA基因测序分析了肠道微生物组成.
- 结肠形态通过组织学分析来评估.
主要成果:
- 在治疗组和对照组之间没有观察到肠道微生物群的α和β多样性的显著差异.
- 分类学分析显示,微生物群落中没有失生症或显著的变化.
- 组织学检查显示,结肠上皮质没有出现不良的形态变化.
结论:
- 胡 EO,西红 EO和皮提取物的协同组合不会对大鼠的肠道微生物群组成或结肠形态产生负面影响.
- 这些发现支持这些天然组合作为食品防腐剂的潜在应用.
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