苹果发酵物对溃疡性结肠炎小鼠肠道菌群的调节作用  

Regulatory effect of apple fermentation on gut microbiota of mice with ulcerative colitis

作　　者：任璐婷 夏满盈 罗瑞琳 何羽舒 张迎晗 张婳 白徐成 彭晓丽[1] REN Luting;XIA Manying;LUO Ruilin;HE Yushu;ZHANG Yinghan;ZHANG Hua;BAI Xucheng;PENG Xiaoli(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Shaanxi Tianjiao Group Co.Ltd.,Weinan 714000,China;Xi’an Nutrition Society,Xi’an 710003,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]陕西天酵集团股份有限公司,陕西渭南714000 [3]西安市营养学会,陕西西安710003

出　　处：《食品与发酵工业》2024年第15期33-40,共8页Food and Fermentation Industries

基　　金：陕西天酵集团横向课题项目(K4030219058);宁夏回族自治区重点研发计划项目(2023BEG0303)。

摘　　要：溃疡性结肠炎(ulcerative colitis,UC)是一种常见的慢性炎症性肠病,其发病率在全球范围内呈上升趋势。该研究探究了苹果发酵物的体外抗氧化活性及其对葡聚糖硫酸钠(dextran sulfate sodium,DSS)诱导的UC小鼠的体内干预作用。结果表明,相较于苹果果浆,苹果发酵物的超氧化物歧化酶活性提高了36.59%,0.1 g/mL苹果发酵物的DPPH和ABTS阳离子自由基清除能力分别是苹果果浆的1.19和1.31倍。动物实验中,苹果发酵物有效维持了UC小鼠的活动能力及食欲,缓解了其体重减轻、腹泻和便血等病理学特征,并减轻了结肠组织的病理损伤。此外,苹果发酵物能够调节UC小鼠的肠道菌群,提高了其物种多样性,降低了致病菌Streptococcus的相对丰度,增加了Lactobacillus、Veillonella和Bacteroides等有益菌的相对丰度,且干预后小鼠粪便中的乙酸、丙酸和总短链脂肪酸含量相较于UC小鼠分别增加了60%、104%和65%。综上所述,苹果发酵物具有较高的体外抗氧化活性,并通过改善肠道菌群多样性、调节菌群结构和短链脂肪酸含量缓解了DSS诱导的肠道炎症,证明了其防治UC的潜力。Ulcerative colitis(UC)is a common chronic inflammatory bowel disease with rising incidence worldwide.In the present study,the in vitro antioxidant activity of apple fermentation and the in vivo intervention effect on dextran sulfate sodium(DSS)-induced colitis in mice were investigated.The results showed that compared to apple pulp,the SOD activity of apple fermentation increased by 36.59%,and the DPPH and ABTS cation radical scavenging capacity of 0.1 g/mL apple fermentation was 1.19-and 1.31-fold of that of the apple pulp respectively.In animal experiments,apple fermentation effectively maintained the mobility and appetite of UC mice,and alleviated their pathological features such as weight loss,diarrhea,and blood in feces.Meanwhile,histopathological analysis showed that apple fermentation maintained a relatively intact structure of colon.Moreover,apple fermentation modulated the gut microbiota in UC mice,including the improvement of species diversity,the decrease of relative abundance of the pathogenic bacterium Streptococcus,and the increase of relative abundances of several beneficial bacteria such as Lactobacillus,Veillonella,and Bacteroides.Compared to UC mice,the acetic acid,propionic acid and total short-chain fatty acids content in mice feces respectively increased by 60%,104%,and 65%after the intervention.Taken over,the apple fermentation showed highly in vitro antioxidant activity,and alleviated DSS-induced intestinal inflammation by improving the diversity of gut microbiota,modulating the flora structure and short-chain fatty acids content,which demonstrated its potential for the prevention and treatment of UC.

关 键 词：苹果发酵物 抗氧化活性 溃疡性结肠炎 16S rRNA 肠道菌群 

分 类 号：R574.62[医药卫生—消化系统] TS201.4[医药卫生—内科学]