摘要
该文研究酱香型白酒及不同质量浓度大鲵皮肤泡制的酱香型白酒(MSAS)对肠道微生物的影响,以优化大鲵皮肤泡制浓度。采用实时荧光定量PCR(RT-PCR)方法测定肠道菌群数量。结果表明:6.25 g/L及12.50 g/L的MSAS,与空白对照组相比可显著(P<0.05)增加肠道乳杆菌(Lactobacillus)数量,维持(P>0.05)肠道脆弱拟杆菌(Bacteroides fragilis)数量,且与空白及白酒组相比可显著(P<0.05)降低大肠杆菌(Escherichia coli)数量;与白酒组相比,除25.00 g/L以外的MSAS组可显著(P<0.05)改善白酒对双歧杆菌(Bifidobacterium)、厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)及总肠道菌群的抑制作用,且12.50 g/L组厚壁菌门/拟杆菌门高于其他处理组,更有利于肠道菌群平衡。6.25 g/L及12.50 g/L的MSAS有进一步研究的意义。
The effect of Moutai-flavor Baijiu （liquor）（MB） and Moutai-flavor soaking spirit containing different amounts of Andrias davidianus skin （MSAS） （3.125 g/L, 6.25 g/L, 12.50 g/L, 25.00 g/L） on mouse intestinal microflora was investigated to optimize the soaking concentration of A. davidianus skin. Real Time-PCR method was used to determine the composition of the intestinal microflora. The results showed that Lactobacillus count increased significantly （P＜0.05） in 6.25 g/L and 12.50 g/L MSAS groups, Bacteroides fragilis count maintained （P＞0.05）, and Escherichia coli count decreased in mouse gut in comparison with the control group. The inhibitory effect of MB on Bifidobacterium, Firmicutes, Bacteroidetes and total intestinal flora reduced significantly （P＜0.05） in mouse guts in MSAS groups （except 25.00 g/L） in comparison with the MS group. In addition, the ratio of Firmicutes/Bacteroides in 12.50 g/L MSAS group was higher than that in other treatment groups, which indicated this treatment was more conducive to the balance of intestinal flora. MSAS with 6.25 g/L and 12.50 g/L were suggested to be applied for further studies.
作者
杨亮
何鹏辉
刘旭东
魏刚
YANG Liang HE Penghui LILT Xudong WEI Gang(Moutai University of Moutai Distillery （Group） Co., Ltd., Renhuai 564501, China College of Life Sciences, Hubei University, Wuhan 430062, China)
出处
《中国酿造》
CAS
北大核心
2016年第12期103-107,共5页
China Brewing
基金
国家自然科学基金项目(No.31360144)
贵阳市科学技术基金项目(筑科合同[2012204])
关键词
大鲵
泡制酒
肠道微生物
实时荧光定量PCR
Andrias davidianus soaking spirit intestinal microflora real-time PCR
