摘要
目的:探究乳清蛋白和豌豆蛋白对肠道菌群紊乱小鼠的调节作用。方法:向小鼠灌胃盐酸林可霉素建立肠道菌群紊乱模型,对模型小鼠进行蛋白或蛋白与益生菌联合干预,干预结束后检测小鼠盲肠内容物中肠球菌、大肠杆菌、乳酸杆菌、双歧杆菌含量,评价小鼠肠道微生物的定植抗力。收集各组小鼠新鲜粪便提取细菌基因组DNA进行16S rDNA测序,评价不同样品对肠道菌群的影响。结果:相比于模型组,各处理组不同程度地提高了小鼠肠道菌群定植抗力以及物种丰富度和多样性,改变了菌群组成结构,减少了致病菌数量,促进了有益菌或中性菌增殖,调节了菌群功能基因组成,各处理组小鼠的肠道菌群物种组成和功能基因组成都趋向于空白组水平。结论:乳清蛋白、豌豆蛋白以及豌豆适度水解蛋白肽均可调节肠道菌群结构,改善由抗生素导致的肠道菌群紊乱状况。
Objective:To explore the regulatory effect of whey protein and pea protein on mice with intestinal flora disorder,and to reveal the application potential of whey protein and pea protein in regulating intestinal flora disorder.Methods:By infusing lincomycin hydrochloride into mice to establish a model of intestinal flora disorder,intervene in gavage protein samples from model mice,after the intervention,the content of Enterococci,Escherichia coli,Lactobacillus,and Bifidobacterium in the contents of the cecum of the mice was detected,and the colonization resistance of the intestinal microorganisms of the mice was evaluated.Bacterial genomic DNA were collected from fresh feces of each group of mice for 16 S rDNA sequencing analysis to evaluate the effect of different samples on the intestinal flora.Results:Compared with the model group,the colonization resistance and species richness of intestinal flora of mice were improved in each treatment group,changed the composition structure of the bacterial community,reduced the number of pathogenic bacteria,promoted the proliferation of beneficial or neutral bacteria,and improved the functional gene composition of the bacterial community.The species composition and functional gene composition of the intestinal flora of mice in each treatment group tended to be at the level of the blank group.Conclusion:Whey protein,pea protein,and pea hydrolyzed protein-peptide can regulate the structure of intestinal flora and improve the disorder of intestinal flora caused by antibiotics.
作者
李明亮
严建刚
朱艳
魏颖
蔡木易
谷瑞增
Li Mingliang;Yan Jiangang;Zhu Yan;Wei Ying;Cai Muyi;Gu Ruizeng(China National Research Institute of Food and Fermentation Industries,Beijing Engineering Research Center of Protein&Functional Peptides,Beijing 100015;PERFECT(CHINA)Co.Ltd.,Zhongshan 528451,Guangdong)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第11期86-95,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
“十三五”国家重点研发计划项目(2016YFD0400604)。
