玉米皮阿魏酰低聚糖调节小鼠肠道菌群及缓解结肠炎的研究  

Regulation of Colon Microbiota and Alleviation of Colon Colitis in Mice by Maize Feruloylated Oligosaccharides

作　　者：杨柳[1] 欧仕益[1] 黄俊卿 宋媛[1] YANG Liu;OU Shiyi;HUANG Junqing;SONG Yuan(Key Laboratory of Food Science,Ministry of Education,Jinan University,Guangzhou 510600,China)

机构地区：[1]暨南大学食品科学教育部重点实验室,广东广州510600

出　　处：《食品与生物技术学报》2024年第5期146-155,共10页Journal of Food Science and Biotechnology

基　　金：广州市科技计划项目(202102010073)。

摘　　要：采用葡聚糖硫酸钠(DSS)诱导小鼠产生结肠炎症,结合组织切片和16S rRNA基因测序技术,探讨了玉米皮阿魏酰低聚糖(FOs)对结肠炎的缓解及对肠道菌群失衡的调节作用。结果表明,与对照组相比,FOs可以改善小鼠结肠的组织学损伤,上调肠道紧密连接蛋白表达,下调相关促炎因子表达,表现出对肠道屏障的保护作用。此外,FOs改善了结肠炎引起的小鼠肠道菌群失衡,降低了厚壁菌门和拟杆菌门的相对丰度比值,增加了乳酸杆菌属和毛茛杆菌属等益生菌的相对丰度,并抑制葡萄球菌等致病菌在肠道的定植。与对照组相比,FOs显著增加了结肠短链脂肪酸的质量分数,对结肠微生态也有积极影响。该研究结果表明,FOs可以调节DSS诱导的肠道菌群紊乱、优化肠道菌群结构、提高肠道菌群的多样性,有效改善结肠炎症。Dextran sulfate sodium(DSS)was used to induce colitis in mice,and the effects of feruloylated oligosaccharides(FOs)on alleviating colitis and regulating intestinal flora imbalance were investigated by tissue sectioning combined with 16S rRNA gene sequencing.The results showed that compared to the DSS group,FOs ameliorated the histological damage,up-regulated the expression of intestinal tight junction proteins,and decreased the expression of pro-inflammatory factors,exerting protective effects on the intestinal barrier.In addition,FOs improved the colitis-induced imbalance in the intestinal microbiota of mice,decreased the abundance ratio of the Firmicutes to Bacteroidetes,increased the abundance of probiotic bacteria such as Lactobacillus and Muribaculaceae,and inhibited the colonization of pathogenic bacteria such as Staphylococcus.Compared to the normal group,FOs significantly increased the content of colonic short-chain fatty acids,positively affecting the intestinal micro-ecology.The results indicated that FOs could regulate DSS-induced intestinal flora disorders,optimize intestinal flora structure,improve intestinal flora diversity,and effectively ameliorate colonic inflammation.

关 键 词：阿魏酰低聚糖 结肠炎 肠道菌群 短链脂肪酸 葡聚糖硫酸钠 

分 类 号：TS201.4[轻工技术与工程—食品科学]