豆的品种差异调节肠道微生物群和炎症在高脂肪饮食引起的男性小鼠肥胖期间
Alexane F Rodrigue1, Bruna B Pereira2,3, Giorgio Freije2
1Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada.
Nutrients
|February 13, 2026
概括
豆补充剂通过改变肠道细菌和短链脂肪酸 (SCFA) 来降低高脂肪饮食的小鼠的炎症. 暗红豆显示出比白豆更强的抗炎作用.
科学领域:
- 营养科学 营养科学
- 微生物学 微生物学
- 免疫学 免疫学 免疫学
背景情况:
- 肥胖相关的炎症源于脂肪功能障碍和肠道障碍,包括改变的微生物群和短链脂肪酸 (SCFA) 代谢.
- 富含碳水化合物和多的豆可能会影响与肥胖有关的炎症,但不同种子外颜色的影响仍然未被探索.
研究的目的:
- 调查白色或深红色豆补充剂是否对高脂肪饮食中的小鼠的肠道微生物群,SCFA和炎症标志物产生不同影响.
主要方法:
- 雄性小鼠被食基本饮食,高脂肪 (HF) 饮食或HF饮食,并补充15%煮熟的白色或深红色豆9周.
- 分析包括肠道微生物群组成,预测的微生物通路 (KEGG),SCFA度,肠道屏障完整性标记物,血清细胞因子和海马炎症基因.
主要成果:
- 豆类补充剂增加了微生物多样性和SCFA产生细菌,同时减少了与肥胖相关的一般性疾病.
- 在豆群体中,乙酸盐和丁酸盐水平升高,与特定的微生物酶活性相关.
- 豆减弱了高脂肪饮食引起的肠道屏障功能障碍和全身炎症 (例如,增加IL-10). 暗红豆显著降低了结肠TNF-α和海马IL-6的水平.
结论:
- 豆补充剂通过微生物群和SCFA调节在小鼠中减轻高脂肪饮食引起的肠道,全身和神经炎症.
- 与白色豆相比,深红色豆表现出优越的抗炎作用,这表明种子外颜色会影响肥胖中豆媒介健康结果.
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