灭活型副干酪乳杆菌L9常温酸奶调节肠道菌群缓解便秘作用研究  

Effect of Non-Viable Lactobacillus paracasei L9 in Normal Temperature Yogurt on Modulating Gut Microbiota and Relieving Constipation

作　　者：王然[1] 李桂花 王鹏杰[1] 刘力 刘治麟 张炎 WANG Ran;LI Guihua;WANG Pengjie;LIU Li;LIU Zhilin;ZHANG Yan(Department of Nutrition and Health, China Agricultural University, Beijing 100083,China;College of Food Science and Nutritional Engineering,China Agricultural University, Beijing 100083,China;Heibei Technology Advanced Innovation Center for Livestock Food, Langfang 065201,China;Beijing Heyiyuan Biotechnology Company Limited, Beijing 100089,China)

机构地区：[1]中国农业大学营养与健康系,北京100083 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]河北省畜产食品技术创新中心,河北廊坊065201 [4]北京和益源生物技术有限公司,北京100089

出　　处：《食品科学技术学报》2020年第3期95-101,共7页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31901625)。

摘　　要：为评价灭活型副干酪乳杆菌L9常温酸奶润肠通便和调节肠道菌群的作用,招募便秘受试者61人,随机分为两组,分别饮用普通常温酸奶和含L9的常温酸奶28 d,饮用结束后分析受试者便秘相关症状、粪便短链脂肪酸含量和肠道菌群的变化情况。结果显示:与常温酸奶组相比,灭活型副干酪乳杆菌L9常温酸奶组受试者排便次数显著增加(P<0.05),排便状况和粪便性状评分极显著降低(P<0.01);粪便中丁酸含量极显著增加(P<0.01),丙酸和总酸含量显著增加(P<0.05);并显著增加产短链脂肪酸的菌属,如Blautia、Ruminococcus_2和[Eubacterium]_hallii_group。研究结果表明,与普通常温酸奶相比,灭活副干酪乳杆菌L9常温酸奶具有更好的调节肠道菌群缓解便秘的作用。本研究旨在为开发含有灭活副干酪乳杆菌L9的相关功能食品提供理论依据。In order to evaluate the effect of non-viable Lactobacillus paracasei L9(L9)in normal temperature yogurt on relaxing constipation and modulating gut microbiota,sixty-one subjects with constipation were recruited and divided into two groups,drinking normal temperature yogurt or yogurt containing non-viable L9 for 28 days,respectively.Constipation-related symptoms,the content of short chain fat acids(SCFAs)and variation of gut microbiota were analyzed.Compared to the group drinking normal temperature yogurt,the results in group drinking yogurt with non-viable L9 were as follows:the defecation frequency was significantly increased(P<0.05),the defecation condition and consistency scores were remarkably reduced(P<0.01),the content of butyric acid was dramatically increased(P<0.01),propionic acid and total acid were significantly increased(P<0.05),and bacterial species producing SCFAs such as Blautia,Ruminococcus_2 and[Eubacterium]_hallii_group were significantly increased.The results indicated that normal temperature yogurt with non-viable L9 could help to relieve constipation and modulate gut microbiota,which might provide a theoretical basis for developing functional foods containing non-viable L9.

关 键 词：灭活型 副干酪乳杆菌L9 常温酸奶 润肠通便 肠道菌群 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]