自然发酵酸马奶对人体肠道菌群的影响——基于PacBio SMRT测序技术  

Effect of natural fermented Koumiss on human gut microbiota——based on PacBio sequencing technology

作　　者：温永平[1] 侯强川 张和平[2] 

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特010018 [2]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2017年第2期4-7,共4页China Dairy Industry

基　　金：农业部现代农业产业技术体系建设项目(CARS-37)

摘　　要：采用PacBio SMRT测序技术研究了内蒙古锡林郭勒盟地区一名健康志愿者在连续饮用酸马奶60 d前后肠道菌群的变化。结果表明,连续饮用酸马奶可以增加志愿者肠道菌群的丰度和多样性,使志愿者肠道菌群更加趋于健康化。此外,志愿者肠道中存在大量的"肠道核心微生物群",饮用酸马奶会使志愿者肠道中硬壁菌门的相对含量升高。在种的水平上,饮用酸马奶可以促进部分有益生菌如柔嫩梭菌群、多形拟杆菌的生长,这可能是酸马奶具有众多益生作用的原因之一。The PacBio SMRT sequencing technology was used to detect the changes of intestinal microflora in a healthy volunteer from In- ner Mongolia Xilingol League before and after sixty consecutive days of drinking Koumiss. It was found that continuous drinking of Koumiss could increase the abundance and diversity of volunteer intestinal flora, so that the volunteer tend to have more healthy intestinal flora. There was a large number of ＂core gut microbiota＂ in the intestinal tract of the volunteer. Drinking Koumiss will increase the relative abundance of Firmicutes and promoting some probiotics such as Faecalibacterium prausnitzii and Bacteroides thetaiotaomicron, which may be one of the reasons for the beneficial effect of Koumiss.

关 键 词：酸马奶 肠道菌群 PacBioSMRT测序技术 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]