添加紫叶茶的新型共生酸奶在调节肠道微生物群方面的潜在健康益处

Muchiri Mary, Mucheru Patrick, Chege Peter
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引用次数: 0

摘要

背景:使用共生功能酸奶是一种积极调节肠道和缓解菌群失调的流行饮食方法。这些酸奶使用益生菌活微生物发酵,可为宿主带来健康益处。紫叶茶(Camellia sinensis)含有益生元多酚化合物,除了具有茶叶的所有健康益处外,还含有大量黄酮类生物活性花青素化合物。研究目的本研究的目的是利用白色雄性威尔星大鼠的体内动物实验,研究使用益生菌微生物发酵并添加紫叶茶泥的新型共生酸奶在调节肠道细菌谱方面的效果:方法:通过一项体内动物实验研究了共生酸奶(PYPT)的效果,共生酸奶是用益生菌启动培养物ABT 5(嗜酸乳杆菌LA-5、双歧杆菌BB-12和嗜热链球菌)发酵牛奶并添加紫叶茶泥制成的。对 16 只 Wistar 大鼠腹腔注射 8 次剂量为 4 毫克/克的谷氨酸钠(MSG)以诱导肥胖。在随机对照设计中,8 只实验对照组大鼠用普通标准大鼠饲料喂养,8 只干预组大鼠用配方酸奶喂养 28 天。使用 ZymoBIOMIC 试剂盒提取大鼠粪便中的 DNA,并通过聚合酶链式反应(qPCR)分子技术测定 16S rRNA,从而确定肠道健康细菌的生物标志物。使用 DADA2 软件包和 Quantitative Insight into Microbial Ecology 2 (Qiime2) 对细菌分类和丰度数据进行处理和解释。结果干预组的放线菌增加,对照组减少,而蛋白菌在干预组大鼠中急剧减少。值得注意的是,干预组中有益乳酸菌和双歧杆菌的数量显著增加,而具有潜在致病活性的细菌数量减少:结论:在益生菌酸奶中添加含有益生元多酚的紫茶能增加有益肠道调节菌的数量,同时减少病原体。因此,这项研究证明了新型共生酸奶中的益生微生物和紫茶生物活性化合物在改善有益健康的肠道共生菌方面的建设性合作。未来的研究可以分析更多的共生菌,分析丁酸盐等肠道代谢物,并进行人体临床试验。关键词肠道细菌调节 共生酸奶 益生菌 益生元 紫叶茶 营养强化 功能食品
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The potential health benefits of a novel symbiotic yogurt fortified with purple-leaf tea in modulation of gut microbiota
Background: The use of symbiotic functional yogurt is a trending dietary approach of positively modulating the gut and alleviating dysbiosis. These yogurts are fermented using probiotic live microorganisms that confer health benefits on the host. Purple-leaf tea (Camellia sinensis) which contains prebiotic polyphenolic compounds, has all the health benefits of tea in addition to high content of flavonoid bioactive anthocyanin compounds.  Objective: The goal of the current study was to investigate the effect of a novel symbiotic yogurt fermented using probiotic microbes and fortified with purple leaf tea puree in modulating gut bacteria profile using an in vivo animal experiment with white male Wilstar rats. Methods: An in vivo animal study was used to investigate the effect of symbiotic yogurt (PYPT) produced by fermentation of milk with probiotic starter culture ABT 5 (Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-12 and Streptococcus thermophiles) and fortified with purple-leaf tea puree. A total of 16 Wistar rats were intraperitoneally injected with 8 doses of 4mg/g of monosodium glutamate (MSG) to induce obesity. In a randomized control design, 8 of the experimental control rats were fed with normal standard rat feed, while 8 intervention rats were fed with the formulated yogurt for a period of 28 days. The gut health bacteria biomarkers were determined from the rats’ fecal matter by extraction of DNA using the ZymoBIOMIC kit protocol and profiled by the polymerase chain reaction (qPCR) molecular technique, of 16S rRNA. The data of the bacteria taxonomic classifications and abundance was processed and interpreted using DADA2 package and Quantitative Insight into Microbial Ecology 2 (Qiime2).  Results: No statistical differences in diversity of bacterial phyla were reported, but the composition of Actinobacteria increased in the intervention group and decreased in the control, while Proteobacteria decreased drastically in the intervention rats. Notably, the population of beneficial Lactobacillales and Bifidobacteriales in the intervention cohort increased significantly, while there was a reduction of bacteria with species with potential of pathogenic activity. Conclusions: Fortification of probiotic yogurt with purple tea with prebiotic polyphenols increased the population of beneficial gut modulating bacteria while reducing the pathogens. Therefore, the study demonstrates the constructive collaboration of probiotic microbes and the purple tea bioactive compounds in the novel symbiotic yogurt in improving the healthful gut commensal bacteria. Future research can profile more commensal bacteria and analyze gut metabolites such as butyrate as well as conducting human clinical trials.  Keywords: Gut bacteria modulation, Symbiotic yogurt, Probiotics, Prebiotics, Purple-leaf tea, Fortification, Functional foods  
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