摘要
目的:探究大豆皂甙通过影响肠道菌群对高盐引起的小鼠高血压的调控,并筛选起到稳定血压作用的目标肠道菌群,为新的功能食品和益生菌的开发提供科学依据。方法:15只健康成年雄性小鼠被随机分成3组:(1)喂食含0. 5%NaCl的饲料(正常饮食,NSD组);(2)喂食含8%NaCl的饲料(高盐饮食,HSD组);(3)喂食含8%NaCl的饲料,高盐饮食9w后,饮食中添加大豆皂甙Bb,持续3w (高盐饮食+大豆皂甙,HSD_SI组)。实验结束前,分别收集3组小鼠新鲜粪便,提取粪便总DNA,并对16s rDNA的V3-V4区进行高通量测序,微生物多样性分析和差异OTU比对。结果:大豆皂甙可以显著降低由高盐饮食诱导的小鼠血压升高。同时减少部分在高盐饮食过程中显著增加的OTU的丰度,这部分OTU中可能包含使机体血压升高的有害菌;另外使部分在高盐饮食过程中减少的OTU的丰度得到恢复和增加,这部分OTU中可能存在潜在的可以降低机体血压的益生菌。推论:大豆皂甙可能通过影响肠道菌群而调控血压。
【Objective】To investigate the effect of soyasaponin on blood pressure and intestinal bacteria in high-salt-diet mice,and to screen the target intestinal bacteria that stabilizes blood pressure,providing scientific basis for the development of new functional foods and probiotics.【Method】Healthy adult male mice(n=15)were randomly assigned into 3 groups including fed with diet containing 0.5%NaCl(NSD),fed with diet containing 8%NaCl(HSD group),fed with high-salt diet for 9 weeks,gavaged with soyasaponin Bb for another 3 weeks and remain in high-salt diet(HSD_SI group).Fresh feces from 3 groups of mice were collected aseptically,and intestinal microbiota was detected by Illumina high-throughput sequencing.Microbial diversity analysis and differential OTUs comparison were performed.【Result】Soyasaponin could significantly reduce the increase in blood pressure in high-salt-diet mice.At the same time,it reduced the abundance of several OTUs that were significantly increased during the high-salt diet.These OTUs might contain harmful bacteria that raise the body's blood pressure.In addition,it also increased the abundance of several other OTUs that reduced during the high-salt diet,these OTUs might contain potential probiotics that could lower the body's blood pressure.【Conclusion】Soyasaponin may regulate blood pressure via interact with intestinal bacteria.
作者
张光远
吴晓利
张志明
何冬旭
ZHANG Guang-yuan;WU Xiao-li;ZHANG Zhi-ming;HE Dong-xu(School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China)
出处
《中国食物与营养》
2019年第4期17-21,30,共6页
Food and Nutrition in China
基金
教育部高校自主科研计划(项目编号:JUSRP51615B)
关键词
大豆皂甙
高血压
肠道菌群
soyasaponin
hypertension
intestinal bacteria
