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来自汁风味蒸厂的谷物中的多:改善便微生物结构和肠道屏障功能

Lijuan Lu¹, Yuxin Cheng²

¹College of Liquor and Food Engineering, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, China.

Food research international (Ottawa, Ont.)

|February 28, 2026

概括

味蒸机的谷物聚醇通过调节便微生物群和改善肠道屏障功能来增强肠道健康. 关键化合物促进短链脂肪酸的产生,并激活用于修复屏障的特定信号通路.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

白发酵在蒸厂的谷物中产生了丰富的多.
这些多的高价值利用受到功能调节研究不足的限制.

研究的目的:

调查味蒸厂的谷物 (SFDGs) 聚醇对便微生物群结构和生物转化的影响.
阐明SFDG聚醇对IEC-6细胞屏障功能的调控机制.

主要方法:

超声波辅助提取,以最大限度地提高SFDGs的多产量.
分析便微生物群结构,短链脂肪酸 (SCFA) 生产和多生物转化.
研究聚醇对脂聚糖 (LPS) 诱导的IEC-6细胞损伤和相关信号通路的影响.

主要成果:

优化的提取产生了6.13毫克的GAE/g的SFDGs聚.
SFDG聚醇显著增加了SCFA总产量 (85.81至296.79毫米).
关键化合物 (大素,甘油素,基因素,生物素A,表素) 显示出抗氧化活性和调节的微生物群. 聚醇被转化为3-基酸等代谢物,改变了微生物基因通路. 糖激活了IL-6-SC-Occludin通路,改善了LPS诱导的IEC-6细胞屏障损伤.

结论:

SFDGs聚具有显著的生物活性,促进SCFA的产生和肠道屏障的完整性.
特定的多及其代谢物在调节肠道微生物群和宿主微生物相互作用方面发挥着至关重要的作用.
这项研究为蒸厂谷物的高价值利用提供了科学基础.

关键词:

便中的微生物群.肠道细胞屏障肠道细胞屏障聚醇生物转化聚醇生物转化汁风味蒸厂的谷物多醇是一种多.短链脂肪酸短链脂肪酸短链脂肪酸

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