摘要
分析3株不同来源的植物乳杆菌对高糖高脂饮食导致的代谢综合征大鼠肠道菌群的影响。给高糖高脂饮食的大鼠连续灌胃12周,3株不同来源的植物乳杆菌,以市售鼠李糖GG株作为对照,收集大鼠粪便;采用Illumina Miseq高通量测序技术分析菌群的多样性及物种组成。α-多样性分析发现,植物乳杆菌CCFM591可显著提高大鼠肠道的物种丰度及多样性; PCo A分析表明,高糖高脂饮食显著改变了大鼠的菌群结构,灌胃植物乳杆菌可一定程度地改善菌群紊乱;进一步分析菌群的组成,发现灌胃CCFM591显著降低了由高脂饮食导致的Firmicutes/Bacteroidetes和Proteobacteria/Bacteroidetes的高比值;属水平分析显示,植物乳杆菌灌胃显著提高了大鼠肠道中Lactabacillus的相对丰度,同时降低了Blautia、Coprococcus、Roseburia和[Ruminococcus]的相对丰度。植物乳杆菌CCFM591在高糖高脂饮食导致的大鼠肠道菌群的失调方面表现出较强的调节能力。
The effects of three L.plantarum strains from different sources on intestinal microflora in rats with metabolic syndrome induced by high-fat-high-sucrose(HFHS)diet were evaluated.Three L.plantarum strains from different sources were individually administered to rats fed a HFHS diet for 12 weeks.Using commercial probiotic Lactobacillus rhamnose GG as a strain control,faecal samples were collected at the end of the experiment.The microbial diversity and composition were measured by Illumina Miseq Sequencing.L.plantarum CCFM591 significantly increased the abundance and microbial diversity of intestinal microbiota byαdiversity analysis.PCoA analysis showed that HFHS diet changed the overall structure of microbial community.L.plantarum supplementation displayed various effects on the recovery of gut microbiota dysbiosis.Metagenomic analysis showed that CCFM591 dramatically decreased the ratio of Firmicutes/Bacteroidetes and Proteobacteria/Bacteroidetes induced by HFHS diet.Supplementation with L.plantarum increased the relative abundance of Lactabacillus,and decreased the abundance of Blautia,Coprococcus,Roseburia and[Ruminococcus]at genus level.L.plantarum CCFM591 showed a strong capacity in regulating the gut microbiota dysbiosis induced by HFHS diet.
作者
朱广素
王刚
王园园
马方励
赵建新
张灏
陈卫
ZHU Guang-su;WANG Gang;WANG Yuan-yuan;MA Fang-li;ZHAO Jian-xin;ZHANG Hao;CHEN Wei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Infinitus(China)Company Ltd.,Guangzhou 510623,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第9期53-60,共8页
Food and Fermentation Industries
基金
国家食品科学与工程一流学科建设项目(JUFSTR20180102)
