发酵桑葚饮料对高脂饮食小鼠血脂水平及肠道菌群的影响  

Effect of Fermented Mulberry Beverages on Serum Lipid Levels and Gut Microbiota in Mice with High-Fat Diet

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作  者:闫瑞宇 陈孟涵 高文惠[1] 郭烨 朱晴晴 韩俊华[1] 高林森[2] YAN Ruiyu;CHEN Menghan;GAO Wenhui;GUO Ye;ZHU Qingqing;HAN Junhua;GAO Linsen(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;Institute of Agricultural Information and Economic Research,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)

机构地区:[1]河北科技大学食品与生物学院,河北石家庄050018 [2]河北省农林科学院农业信息与经济研究所,河北石家庄050051

出  处:《食品科技》2023年第7期71-78,共8页Food Science and Technology

基  金:河北省科技厅重点研发计划项目(20327122D)。

摘  要:为探明发酵桑葚饮料对血脂水平及肠道菌群的影响,以高脂饮食小鼠为研究对象,选择植物乳杆菌单独发酵的灭菌型桑葚饮料(SD)、植物乳杆菌联合酵母菌共同发酵的活菌型(SLY)及灭菌型(SDY)桑葚饮料3种产品,探究它们在控制小鼠体质量、降低血脂水平和调整肠道菌群方面的效果。结果表明,摄入3种发酵产品的小鼠体质量增加均极显著低于阳性对照组(MC)(P<0.01),其中,SDY对高脂小鼠体质量增加的抑制效果最强。3种发酵产品对高脂饮食小鼠的总甘油三酯、总胆固醇、高密度脂蛋白胆固醇(HDL-C)和低密度脂蛋白胆固醇(LDL-C)也表现出积极的调节作用,SLY和SDY饮料降低小鼠LDL-C的效果显著优于SD,然而在提高HDL-C方面,SD饮料的效果更好。饲喂高脂饲料后,MC组小鼠肠道菌群中拟杆菌门显著减少,厚壁菌门显著增加,拟杆菌属、巴恩斯氏菌属、艾克曼菌属等有益菌的丰度显著下降;同时分别饲喂3种桑葚发酵饮料产品后,小鼠肠道内艾克曼菌属、脱硫弧菌属、双歧杆菌属等有益菌的水平显著增加,其中,艾克曼菌属、脱硫弧菌属、欧陆森氏菌属和unclassified_Porphyromonadaceae菌属与血脂水平呈显著相关性。该研究为开发多菌株联合发酵桑葚产品并提高其功能性奠定理论基础。In order to explore the effects of fermented mulberry beverage on serum lipid levels and gut flora,three kinds of fermented mulberry beverage were evaluated on controlling body weight,reducing serum lipid levels,and adjusting gut flora on mice with high-fat diet.They were sterilized mulberry beverage fermented by L.plantarum alone(SD)and co-fermented by L.plantarum and yeast(SDY),the live bacterial mulberry beverage(SLY)co-fermented by L.plantarum and yeast.The results showed that the weight gain of mice fed with three kinds of fermented products was significantly lower than that of the positive control group(MC)(P<0.01).Among them,SDY showed the strongest inhibitory effect on weight gain of high-fat mice.The three fermented products also showed positive effects on total triglycerides,total cholesterol,high-density lipoprotein cholesterol(HDL-C)and low-density lipoprotein cholesterol(LDL-C)in mice fed with high-fat diet.The effect of SLY and SDY products on reducing LDL-C was significantly better than that of SD.However,SD products were more effective in improving HDL-C in mice.After fed with high-fat diet,the intestinal flora of positive control(MC)mice showed a significant decrease in Bacteroidetes and significant increase in Firmicutes,and the abundance of beneficial bacteria such as Bacteroidetes spp.,Barnesiella spp.and Akkermansia spp.decreased significantly.While,in mice fed with three kinds of fermented mulberry beverage,the levels of some intestinal beneficial bacteria increased significantly,such as Akkermansia spp.,Desulfovibrio spp.and Bifidobacterium spp.Among them,Akkermansia,Desulfovibrio,Olsenella and unclassified_Porphyromonadaceae was significantly correlated with blood lipid levels.The study aims to establish a theoretical basis for developing mulberry products and improving the functionality through multi-strain combined fermentation.

关 键 词:桑葚 高脂饮食 血脂水平 肠道菌群 

分 类 号:TS275.4[轻工技术与工程—农产品加工及贮藏工程]

 

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