摘要
白酒是我国优势传统发酵食品,经固态发酵蒸馏而来,富含微生物发酵产物。然而,作为一种酒精饮料,白酒过量饮用会导致酒精性肝脏疾病(alcoholic liver disease,ALD)。Akkermansia muciniphila是一种专性厌氧的革兰氏阴性菌,为哺乳动物肠道中最丰富的微生物之一,被认为是新一代益生菌,同时是ALD发病过程中的关键微生物。该研究以C57BL/6 J小鼠为研究对象,建立了白酒及酒精灌胃干预的小鼠模型;采用实时荧光定量PCR技术,使用系列浓度梯度的重组质粒构建标准曲线,建立了肠道A.muciniphila绝对定量的分析方法;测定了小鼠肠道A.muciniphila的数量随白酒干预的变化规律,并比较了白酒干预与酒精干预之间的差异。结果表明,白酒与酒精摄入均会导致小鼠肠道A.muciniphila数量的减少,且随造模时间逐步下降;同等酒精剂量条件下,白酒组小鼠肠道A.muciniphila的数量高于酒精组,暗示白酒中的成分可以保护酒精诱导的肠道A.muciniphila数量下降。该研究为A.muciniphila改善酒精引起相关损伤提供了理论基础,并为挖掘白酒中有益活性物质的必要性以及为白酒中的活性物质提升肠道中有益微生物的数量及阐明活性物质的功能提供理论依据。
Baijiu,a traditional Chinese fermented food,presents a unique advantage due to its production through solid-state fermentation and distillation.The distinctive manufacturing procedure yields a profusion of microbial fermentation products within the beverage.However,as an alcoholic beverage,excessive consumption of Baijiu may lead to alcoholic liver disease.Akkermansia muciniphila,a specialized anaerobic Gram-negative bacterium,is one of the most abundant microorganisms in the mammalian gut.It is considered to be a new generation of probiotic bacteria as well as a key microorganism in the pathogenesis of ALD.The purpose of this study was to determine the change patterns in the quantity of A.muciniphila in the intestine with Baijiu intake and to compare the quantitative differences of A.muciniphila between mice fed by Baijiu and alcohol.To achieve the objectives,this study constructed the model of chronic gavage of Baijiu or alcohol in C57BL/6 J mice and established a method for absolute quantification of intestinal A.muciniphila by real-time fluorescence quantitative PCR.Results showed that both Baijiu and alcohol intake resulted in a decrease in the quantity of intestinal A.muciniphila in mice,and the quantity of A.muciniphila decreased with the duration of modeling.It was also found that the number of intestinal A.muciniphila was greater in mice in the Baijiu group compared with the alcohol group,suggesting that the bioactive components in Baijiu could protect against alcohol-induced decrease in the quantity of intestinal A.muciniphila.This study provides a foundation for A.muciniphila to ameliorate alcohol-induced damage and presents a theoretical basis for exploring the beneficial active substances in Baijiu and elucidating the functionality of the effective substances.
作者
成津燕
方程
徐岩
CHENG Jinyan;FANG Cheng;XU Yan(Laboratory of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第6期1-6,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(22108095)
江南大学基本科研计划青年基金(JUSRP123041)。
