基于16S rRNA测序分析罗伊氏乳杆菌酸乳对健康小鼠肠道菌群的影响

Effect of Lactobacillus Reuteri Yogurt on Intestinal Flora in Healthy Mice Based on 16S r RNA

目的:通过16S rRNA测序,探讨新型罗伊氏乳杆菌(Lactobacillus reuteri)发酵酸乳对健康小鼠肠道菌群的影响。方法:将24只KM小鼠分为4组,空白组(Ctr组,灌胃无菌水),对照组(BS组,灌胃传统酸乳,即保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)发酵酸乳),混合发酵酸乳组(LBS组,灌胃L. reuteri、L. bulgaricus和S. thermophilus 3菌混合发酵酸乳),以及L. reuteri单独发酵酸乳组(L组,灌胃L. reuteri发酵酸乳)。连续灌胃10 d后收集各组小鼠粪便,通过16S rRNA测序分析各组小鼠肠道中菌群丰度、多样性及菌落组成结构。结果:与BS组相比,LBS组和L组小鼠体重增加百分比显著降低(P<0.0001);PCA与门水平菌群聚类分析表明,L组与Ctr组PCA空间距离以及2组菌群比例最为接近;属水平菌群分析表明,LBS和L组中另枝菌属(Alistipes)和副拟杆菌属(Parabacteroides)两类潜在益生菌的丰度相比Ctr组显著提高(P<0.05)。结论:实验中罗伊氏乳杆菌发酵酸乳灌胃对控制小鼠体重增长以及维持健康小鼠肠道微生物群落结构显示出了积极影响。该结果为探究罗伊氏乳杆菌酸乳的益生功能提供理论依据。

The purpose of this study was to investigate the effect of a novel Lactobacillus reuteri yogurt on the intestinal flora of healthy mice based on 16S rRNA. Grouping and treatment methods were as follows:blank group(Ctr group, gavage with sterile water);control group(BS group, gavage with traditional yogurt, namely Lactobacillus bulgaricus and Streptococcus thermophilus fermentation Yogurt);mixed fermented yogurt group(LBS group, gavage with L. reuteri, L. bulgaricus and S. thermophilus 3 bacteria mixed fermented yogurt), and L. reuteri single fermented yogurt group(L group, gavage with L. reuteri fermented yogurt). There were 6 mice in each group. After 10 days of continuous gavage, the feces of the mice in each group were collected, and the abundance, diversity and colony composition of intestinal flora of mice in each group were analyzed based on 16S rRNA. The results showed that compared with the BS group, the weight gain percentage of the mice in the LBS group and the L group was significantly reduced(P<0.0001);Cluster analysis of PCA and phylum level showed that the PCA spatial distance and the proportion of the two groups were the closest between L group and Ctr group. Flora analysis at genus level showed that the abundance of Aristipes and Parabacteroides potential probiotics in LBS and L groups was significantly higher than that in Ctr group(P<0.05). The study showed that 10-day L.reuteri-fermented yogurt gavage showed a positive effect on the control of weight gain in mice and the maintenance of gut microbial community structure in healthy mice. The results provide a theoretical basis for exploring the probiotic function of L. reuteri yogurt.