摘要
本研究旨在探究微胶囊化的肉桂精油对小鼠机体抗氧化能力与肠道菌群的影响。将6周龄雄性C57 BL/6小鼠随机分为对照组、肉桂精油组、肉桂精油微胶囊组(肉桂精油剂量100 mg/(kg mb·d)),连续灌胃4周后测定小鼠肝、十二指肠、结肠组织抗氧化水平。运用Illumina MiSeq高通量测序技术检测小鼠粪便16S rDNA基因,探究肠道菌群变化情况,并利用气相色谱-质谱联用仪检测小鼠粪便中短链脂肪酸含量。结果表明:相较肉桂精油组,肉桂精油微胶囊的摄入能够使小鼠肝组织中总抗氧化能力显著上升,十二指肠中MDA含量显著下降(P<0.05)。在门水平上,肉桂精油微胶囊组的小鼠粪便中拟杆菌门(Bacteroidetes)丰度的增加和厚壁菌门(Fimicutes)丰度的降低比肉桂精油组更为明显;而在属水平上,微胶囊组较肉桂精油组显著增加了拟杆菌属(Bacteroides)、乳杆菌属(Lactobacillus)、Family_XIII_AD3011_group、unclassified_f__Lachnospiraceae、布劳特氏菌属(Blautia)、瘤胃梭菌属(Ruminiclostridium)等有益菌的丰度,显著抑制了norank_f__Muribaculacea、Ruminococcaceae_UCG-014、戈登氏杆菌属(Gordonibacter)等条件致病菌的生长(P<0.05);微胶囊组小鼠粪便丙酸、丁酸和总短链脂肪酸含量显著增加(P<0.05)。肉桂精油微胶囊可能通过缓释作用持续释放活性成分,从而抑制条件致病菌群、促进有益菌群增殖与短链脂肪酸产生,具有更明显的调节肠道菌群结构与氧化还原状态平衡的作用。
The aim of this study was to investigate the effect of microencapsulated cinnamon oil on antioxidant capacity and gut microbiota in mice.Six-week-old male C57 BL/6 mice were randomly divided into control,free cinnamon oil,and microcapsuled cinnamon oil groups(100 mg/(kg mb·d)).Antioxidant capacity in liver,duodenum,and colon tissues were measured after 4 weeks of continuous gavage.The 16S rDNA gene in mouse feces was detected by Illumina MiSeq high-throughput sequencing to explore the changes of gut microbiota,and the contents of short chain fatty acids in mouse feces were detected by gas chromatography-mass spectrometry.The results showed that compared with free cinnamon oil,the microcapsules could significantly increase the total antioxidant capacity in the liver,and significantly decrease the MDA content in the duodenum(P<0.05).At the phylum level,the increase in the abundance of Bacteroidetes and the decrease in the abundance of Fimicutes in mouse feces after supplementation of cinnamon oil microcapsules were more pronounced than after supplement of cinnamon oil.At the genus level,microcapsulated cinnamon oil supplementation significantly increased the abundance of beneficial bacteria such as Bacteroides,Lactobacillus,Family_XIII_AD3011_group,unclassified_f_Lachnospiraceae,Blautia,and Ruminiclostridium,and significantly inhibited the abundance of opportunistic pathogenic bacteria including norank_f_Muribaculacea,Ruminococcaceae_UCG-014,and Gordonibacter(P<0.05).The contents of propionic acid,butyric acid,and total acid in the feces of mice given the microcapsules were significantly increased(P<0.05).To sum up,cinnamon oil microcapsules can continuously release bioactive ingredients in a sustained manner to inhibit opportunistic pathogenic bacteria and promote the proliferation of beneficial microflora and the production of short-chain fatty acids in the gut,thereby having a more obvious regulatory effect on the gut microbiota structure and redox state.
作者
宋晓秋
徐亚杰
肖瀛
王一非
陈佳昊
SONG Xiaoqiu;XU Yajie;XIAO Ying;WANG Yifei;CHEN Jiahao(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第17期143-152,共10页
Food Science
基金
上海科技成果转化促进会联盟计划项目(LM201956)。
关键词
肉桂精油
微胶囊
抗氧化活性
肠道菌群
cinnamon oil
microcapsules
antioxidant capacity
gut microbiota
