摘要
通过腹腔注射盐酸林可霉素建立肠道菌群紊乱小鼠模型,基于16s rRNA扩增子测序技术探究发酵豌豆蛋白肽对抗生素诱导的肠道菌群紊乱小鼠菌群结构和多样性的调节作用。对小鼠结肠进行HE染色,探究发酵豌豆蛋白肽对肠黏膜的保护作用。设立添加或不添加益生菌的豌豆蛋白、豌豆肽、酶解豌豆蛋白粉组,探究发酵豌豆蛋白肽在调节肠道菌群结构和多样性中的作用。研究结果表明,盐酸林可霉素导致小鼠肠道菌群的多样性和丰富度降低,并伴随着厚壁菌和拟杆菌门细菌比例增加,结肠黏膜结构受损严重,杯状细胞数量降低,黏膜屏障遭受破坏。发酵豌豆蛋白肽能够增加小鼠肠道菌的物种多样性和丰富度,当灌胃剂量为1.6 g/kg时,小鼠粪便菌群多样性与空白组最为接近。结肠HE染色结果显示:发酵豌豆蛋白肽能够增加结肠黏膜杯状细胞的数量,降低炎性细胞的浸润,对结肠黏膜具有很好的保护作用。结论:发酵豌豆蛋白肽具有调节肠道菌群构成的作用。
The intestinal flora disturbance animal model was established by intraperitoneal injection of lincomycin hydrochloride to mice.The effect of fermented pea peptide on the structure and diversity of intestinal bacteria was determined based on 16s rRNA amplicon sequencing technology,and the protective effect on intestinal mucosa was investigated by HE staining of the colon of mice.The groups of pea protein,pea peptide and enzymatic pea protein powder with or without probiotics were set up to further explore the advantages of fermented pea peptide in regulating the structure and diversity of intestinal flora.The results show that lincomycin hydrochloride reduced the diversity and richness of intestinal flora in mice accompanied by an increase in the proportion of firmicutes and bacteroides.Moreover,the colonic mucosa of the mice was severely damaged,and the number of goblet cells decreased so that the mucosal barrier was destroyed.Fermentation of pea peptide could increase the species diversity and richness of intestinal bacteria,and when the intragastric dose was 1.6 g/kg,fecal flora diversity was most similar to that of the control group.In addition,HE staining results showed that fermentation pea peptide could increase the number of goblet cells,reduce the infiltration of inflammatory cells,and have a good protective effect on the colonic mucosa.Therefore,fermented pea peptide has a certain role in regulating the composition of intestinal flora.
作者
朱艳
魏颖
严建刚
李明亮
陆路
凌空
蔡木易
谷瑞增
Zhu Yan;Wei Ying;Yan Jiangang;Li Mingliang;Lu Lu;Ling Kong;Cai Muyi;Gu Ruizeng(China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015;Perfect(Guangdong)Daily Necessities Co.,Ltd.,Zhongshan 528403,Guangdong)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第12期106-116,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
“十三五”国家重点研发计划项目(2016YFD0400604)。
