摘要
选取某高中和职高青少年群体为研究对象,以班级为整体随机分为马铃薯馒头(马铃薯全粉占比30%)组、小麦馒头(小麦面粉占比100%)组和普通膳食组3组,开展为期8w的干预研究。随机抽取小麦馒头组、马铃薯馒头组及普通膳食组女性研究对象各5名,分析马铃薯馒头摄入对人体肠道菌群结构的影响。结果表明:与干预前相比,干预后小麦馒头组、马铃薯馒头组和普通膳食组肠道菌群OTU数量变化幅度分别为-12. 9%、+3. 3%、-5. 1%。在门水平上的4种主要菌群(拟杆菌门、硬壁菌门、蛋白菌门、放线菌门)和属水平上的8种共有主要菌群(普氏菌属、梭状芽孢杆菌属、柔嫩梭菌属、罗氏菌属、双歧杆菌属、萨特氏菌属和瘤胃球菌属)丰度均呈现马铃薯馒头组变化幅度最小; Alpha多样性指数和Beta多样性指数同样呈现干预前后变化幅度马铃薯馒头组要小于小麦馒头组和普通膳食组。基于以上分析认为,长期连续摄入30%的马铃薯馒头,并不会引起人体肠道菌群结构的显著变化。
A randomized controlled trial including steamed potato bread group(30%potato flour),steamed wheat flour bread group(100%wheat flour)and free diet group was carried out for 8 weeks.15 female adolescents were selected for evaluation the effect on gut microbiota.The results showed that the changes of OTUs of the gut microbiota in steamed wheat flour bread group,steamed potato bread group and free diet group were-12.9%,+3.3%and-5.1%,respectively.Both the abundance of 4 major microbiota at phylum level(Bacteroides,Firmicutes,Proteobacteria and Actinomycetes)and the abundance of 8 major common microbiota at genus level(Prevotella,Bacteroides,Faecalibacterium,Roseburia,Bifidobacterium,Sutterella and Ruminococcus)all showed the smallest change in the steamed potato bread group.The Alpha diversity indexes and the Beta diversity indexes also showed the smallest changes in the steamed potato bread group after the intervention.It indicated that no significant changes in the structure of the human gut microbiota being found because of 30%potato steamed bread intake for long-term continuously.
作者
徐海泉
郭燕枝
马云倩
卢士军
孙君茂
XU Hai-quan;GUO Yan-zhi;MA Yun-qian;LU Shi-jun;SUN Jun-mao(Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing 100081,China)
出处
《中国食物与营养》
2019年第4期5-12,共8页
Food and Nutrition in China
基金
国家公益性行业(农业)科研专项经费项目(项目编号:201503001-1)
中国农业科学院科技创新工程专项(项目编号:CAAS-ASTIP-2019-IFND)
关键词
肠道菌群
马铃薯
主食
青少年
gut microbiota
potato
staple food
adolescent
