结构上独特的酵母衍生的β-葡萄糖调节肉的肠道形态和微生物代谢,以不同的方式
Yunfeng Gu1, An Bautil1, Steven Simmonds1
1Laboratory of Food Chemistry and Biochemistry, Food Science and Nutrition Research Centre, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
Poultry science
|February 26, 2026
概括
酵母中的β-葡萄糖 (β-葡萄糖) 影响肉的表现,肠道健康和微生物群落. 这些酵母β-葡萄糖的特定结构和剂量会影响生长,肠道形态和代谢物概况.
科学领域:
- 动物科学动物科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 酵母β-葡萄糖 (β-葡萄糖) 已因其在牲畜中的免疫调节和肠道健康益处而闻名.
- 了解β-葡萄糖结构和剂量的影响对于优化其在动物料中的应用至关重要.
研究的目的:
- 调查酵母β-葡萄糖的不同结构性质 (溶解度,分子量) 和含量水平如何影响肉生长,肠道形态,白内障代谢物和肠道微生物群.
- 阐明酵母β-葡萄糖对综合宿主-微生物群-代谢物相互作用的结构和剂量依赖的影响.
主要方法:
- 一项38天的试验涉及952只罗斯308肉,它们被养以玉米为基础的饮食,并补充了三种不同的酵母β-葡萄糖 (SLG,IMG,IHG) 在两个含量级别 (低和高) 上.
- 评估的体重均性,肠道形态 (维卢斯高度,密室深度),白内障短链脂肪酸 (SCFA) 和微生物群体组成 (香农指数,伯格-帕克指数).
主要成果:
- 特定的酵母β-葡萄糖 (IHG_L,SLG_L) 改善了肠道形态 (ileal和 jejunal小的高度).
- 酵母β-葡萄糖的更高含量 (高剂量) 显著增加了诸如酸盐和总SCFA等有益代谢物.
- 酵母β-葡萄糖的结构和剂量显著改变了微生物的多样性和组成,与代谢物概况和肠道健康相关.
结论:
- 酵母β-葡萄糖的结构和剂量是调节肉肠道健康,性能和宿主-微生物群-代谢物轴的关键因素.
- 不溶于水的,高分子量酵母β-葡萄糖 (IHG) 对肠道形态和微生物多样性表现出优异的影响.
- 优化的酵母β-葡萄糖补充策略需要考虑结构特征和含量水平,以提高肉生产.
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