不同杀菌温度炖煮燕窝对小鼠体成分的调节作用  

The Regulatory Effect of Different Sterilization Temperature Stewed Bird's Nest on the Body Composition of Mice

作　　者：张丹 林小仙 张怡然 阴佳璐 李依璇[5] 王东亮 ZHANG Dan;LIN Xiaoxian;ZHANG Yiran;YIN Jialu;LI Yixuan;WANG Dongliang(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China;Wulanqab Agricultural and Forestry Science Research Institute,Ulanqab 012001,Inner Mongolia,China;Beijing Xiao Xian Dun Biotechnology Co.,Ltd.,Beijing 100020,China;Hebei Edible Bird's Nest Fresh Stew Technology Innovation Center,Langfang 065700,Hebei,China;Department of Nutrition and Health,China Agricultural University,Beijing 100193,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]乌兰察布市农林科学研究所,内蒙古乌兰察布012001 [3]北京小仙炖生物科技有限公司,北京100020 [4]河北省燕窝鲜炖技术创新中心,河北廊坊065700 [5]中国农业大学营养与健康系,北京100193

出　　处：《食品研究与开发》2024年第22期79-87,共9页Food Research and Development

摘　　要：为研究不同杀菌温度对燕窝功能特性的影响,以不同杀菌温度炖煮燕窝为研究对象,将40只7周龄C57BL/6N雄性小鼠随机分为空白对照组、干燕窝组、95℃杀菌炖煮燕窝组、115℃杀菌炖煮燕窝组,口服给予小鼠炖煮燕窝匀浆90 d,通过测定小鼠的体成分、能量代谢及肠道菌群,探究炖煮燕窝对小鼠生长特性的影响。结果表明,95℃杀菌炖煮燕窝可以显著提升小鼠的瘦肉率,降低小鼠的脂肪含量;对小鼠基础代谢无显著影响,在属水平上,可以显著提高小鼠肠道菌群中毛螺菌和乳酸菌的相对丰度,降低脱硫弧菌的相对丰度;且小鼠体成分与肠道菌群具有显著相关性,小鼠瘦肉率含量与灌服95℃杀菌炖煮燕窝的小鼠肠道菌群相对丰度呈正相关,小鼠脂肪含量与灌服95℃杀菌炖煮燕窝的小鼠肠道菌群相对丰度呈负相关,95℃杀菌炖煮燕窝可以通过调节小鼠肠道菌群改变小鼠体成分含量。综上,95℃杀菌炖煮燕窝可改变小鼠体成分含量,提高肠道菌群的丰富度和多样性,有效改善小鼠肠道菌群结构,通过相关性分析发现肠道菌群的改善是调控体成分的潜在机制。To investigate the effect of different sterilization temperature on the functional properties of bird′s nest,407-week-old C57BL/6N male mice were randomly divided into blank control group,dry cubilose group,and stewed bird′s nest groups(bird′s nest sterilized at 95℃and 115℃,respectively).The mice were orally given stewed bird′s nest homogenate for 90 d.By measuring the body composition,energy metabolism,and gut microbiota of mice,this study examined the effect of a stewed bird′s nest on the growth characteristics of mice.The results showed that taking stewed bird′s nest sterilized at 95℃could significantly increase the lean meat rate and decrease the fat content of mice,with no significant effect on the basal metabolism of mice.At the ge-nus level,it could significantly increase the relative abundance of Lachnospiraceae and Lactobacillaceae in the gut microbiota of mice and reduce the relative abundance of Desulfovibrio.There was a significant correlation between body composition of mice and gut microbiota.The lean meat content of mice was positively correlated with the relative abundance of gut microbiota of mice fed with stewed bird′s nest sterilized at 95℃,whereas the fat content of mice was negatively correlated with the relative abundance of gut microbiota of the mice.Stewed bird′s nest sterilized at 95℃could alter the body composition content of mice by regulating their gut microbiota.In summary,stewed bird′s nest sterilized at 95℃could change the body composition content of mice and increase the abundance and diversity of gut microbiota.Besides,it could effectively improve the structure of the gut microbiota of mice.Correlation analysis suggested that the improvement in gut microbiota served as a potential mechanism for regulating body composition.

关 键 词：炖煮燕窝 杀菌温度 体成分 生长特性 肠道菌群 

分 类 号：TS201.4[轻工技术与工程—食品科学]