食用发酵食品可调节口腔微生物群。

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-08-22 DOI:10.1038/s41538-024-00298-3

M. Ibarlucea-Jerez, M. Monnoye, C. Chambon, P. Gérard, H. Licandro, E. Neyraud

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引用次数: 0

摘要

出于健康和环保目的，建议食用发酵食品。众所周知，发酵食品会影响肠道微生物群，但要建立与口腔微生物群的联系还需要进一步的研究。为此，我们研究了每天食用含有 3 种乳酸菌（LAB）的模型奶酪对大鼠口腔微生物群的影响。食用奶酪会短暂改变口腔微生物群，并导致 LAB 在 1/3 的动物口腔中短暂存留。这种变异性的部分原因是，在没有持续存在 LAB 的动物中，参与氧化应激反应的唾液蛋白质比例过高。这些发现强调了发酵食品在塑造口腔微生物群多样性方面的重要性。此外，这些发现还表明，不同个体唾液蛋白质组的变化可能会影响口腔微生物群对外源微生物的容许度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Fermented food consumption modulates the oral microbiota

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Fermented food consumption modulates the oral microbiota

Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet. Cheese consumption transiently modifies the oral microbiota and leads to a transient persistence of LAB in the oral cavity of 1/3 of the animals. The origin of this variability was partly explained by an overrepresentation of salivary proteins involved in the response to oxidative stress in animals without LAB persistence. These findings highlight the significance of fermented foods in shaping the diversity of the oral microbiota. Additionally, they suggest that variations in the salivary proteome among individuals may influence the permissiveness of the oral microbiota towards exogenous microorganisms.

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.