白腐菌发酵麦麸膳食纤维对肠道菌群的影响

    Effect of wheat bran dietary fiber fermented with white-rot fungi on intestinal flora

    • 摘要: 为了探究膳食纤维发酵对肠道菌群的调节功能,使用白腐菌对麦麸膳食纤维进行液态发酵处理,再将其以一定比例加入面条样品中,进行体外胃肠消化和体外发酵,测定样品的pH值和代谢产物中的短链脂肪酸含量,并对其进行Miseq高通量测序。结果表明:与未发酵膳食纤维相比,发酵使得麦麸膳食纤维中的蛋白质和可溶性膳食纤维含量显著增加(P<0.05);发酵和未发酵麦麸膳食纤维均能显著降低肠道内的pH值(P<0.05),促进短链脂肪酸的产生,在相同添加量下,发酵样品的产酸能力显著高于未发酵样品(P<0.05);发酵和未发酵麦麸膳食纤维均可显著降低肠道菌群多样性,增加乳杆菌HT002、嗜乳酸杆菌等有益菌的相对丰度,降低大肠-志贺氏菌、链球菌等有害菌的相对丰度,且前者对微生物的调节作用优于后者,增加拟杆菌门相对丰度,降低厚壁菌门丰度,在相同添加量下,发酵麦麸膳食纤维的厚壁菌门与拟杆菌门的丰度比值显著低于麦麸膳食纤维。因此,发酵可提高麦麸膳食纤维对肠道微生物及短链脂肪酸的调节作用,使其具有更高的益生元活性。

       

      Abstract: To investigate the regulatory function of dietary fiber fermentation on intestinal flora, wheat bran dietary fiber was fermented by white-rot fungi and subsequently added into pasta samples in a certain proportion for in vitro gastrointestinal digestion and fermentation. The pH values of the samples and the content of short-chain fatty acids in the metabolites were measured, and the 16S rRNA genes of each samples were sequenced by Miseq high-throughput. The results indicated that fermentation resulted in a significant (P<0.05) increase in protein and soluble dietary fiber (SDF) content in bran dietary fiber compared with unfermented dietary fiber. Both fermented and unfermented bran dietary fibers significantly (P<0.05) reduce intestinal pH values and promote the production of short-chain fatty acids. At the same addition level, the acid-producing capacity of fermented samples was significantly (P<0.05) higher than that of unfermented bran dietary fiber. Both fermented and unfermented bran dietary fibers significantly decreased the diversity of the intestinal flora, and increased the diversity of Lactobacillaceae HT002, Lactobacillaceae and other beneficial bacteria, and reduced the relative abundance of harmful bacteria such as Streptococcus and Escherichia-Shigella. The former exhibited better microbial regulation effects on microorganisms than the latter, increasing the relative abundance of Bacteroidota and decreasing that of Firmicutes. At the same addition level, the Firmicutes/Bacteroidota (F/B) ratio of fermented wheat bran dietary fiber was significantly lower than that of unfermented wheat bran dietary fiber, indicating that fermentation enhanced its ability to regulate intestinal flora. Fermentation can improve the regulatory effects of wheat bran dietary fiber on intestinal microorganisms and short-chain fatty acids, conferring it with higher prebiotic activity.

       

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