结直肠癌高危人群蔬菜和红肉摄入频率与肠道菌群关系的研究

THE ASSOCIATION BETWEEN VEGETABLE AND RED MEAT CONSUMPTION AND GUT MICROBI0TA IN SUBJECTS WITH HIGH RISK 0F COLORECTAL CANCER

目的探索饮食中蔬菜、红肉摄入与肠道微生态的关系。方法本研究为横断面研究,纳入2020年1月至2021年8月在天津市南开医院进行肠镜筛查的居民147例,年龄40~75岁。受试者填写个人史问卷以收集其基本情况、饮食和生活习惯等信息,并提供一份粪便样品用于肠道菌群检测。按照周均摄食频次将受试者分为低蔬菜摄入组(60例)、高蔬菜摄入组(87例)、低红肉摄入组(75例)和高红肉摄入组(72例)。通过16S rRNA Illumina NovaSeq高通量测序技术检测分析受试者肠道菌群结构。结果在门水平上,高蔬菜摄入组较低蔬菜摄入组疣微菌门相对丰度显著升高。在属水平上,高蔬菜摄入组嗜黏蛋白阿克曼氏菌属相对丰度升高。高蔬菜摄入组相较于低蔬菜摄入组的特征菌多,且两组特征菌不同。高蔬菜摄入组中的特征菌为拟杆菌属、阿克曼氏菌属以及疣微菌属,而低蔬菜摄入组的特征菌为毛螺旋菌属。此外,低红肉摄入组产碱杆菌的相对丰度显著高于高红肉摄入组。低红肉摄入组的特征菌较多,包括伯克霍尔顿菌、β变形菌、明串珠菌以及产碱菌,而本研究在高红肉摄入组中未发现特征菌。结论在门水平上,高蔬菜摄入频次与疣微菌门相对丰度升高有关。在属水平上,高蔬菜摄入频次与嗜黏蛋白阿克曼氏菌属的相对丰度升高有关。低红肉摄入频次饮食可能更多的富集产碱杆菌属。

Objective To explore the associations between dietary intakes of vegetable and red meat and the composition of gut microbiota in subjects with high risk of colorectal cancer.Methods In this cross-sectional study,a total of 147 volunteers were recruited from those who underwent colonoscopy between January 2020 and August 2021 in Tianjin Nankai Hospital.All participants completed a detailed personal history questionnaire(collecting information on demographics,diet and lifestly habits)and donated a stool sample for gut microbiota measurement.Paritcipants were grouped by the levels of vegetable intake(high vs.low)and red meat intake(high vs.low)based on their average consumption per week.Fecal samples were subjected to DNA extraction and high-throughput sequencing on the Ilumina NovaSeq platform.Results The results showed that the intake of vegetable was associated with the relative abundance of verrucomicrobia,with a higher relative abundance of verrucomicrobia in the low vegetable intake group and an elevated relative abundance of akkermansia muciniphila in the high vegetable intake group at the genus level.Participants in the high vegetable intake group had more characteristic microbes than the lower vegetable group,and the characteristic bacteria were different between the two groups.The characteristic bacteria in the high vegetable group were Bacteroides spp.,akkermansia spp.,as well as verrucomicrobia spp.,while the characteristic bacteria in the low vegetable intake group were lachnospiraceae spp.Red meat intake was associated with the relative abundance of Alcaligenes,with a higher abundance of Alcaligenes in the low red meat intake group and a higher abundance of characteristic bacteria in the low red meat group,including Burkholderia spp.,βProteobacteria,Leuconostoc as well as Alcaligenes,whereas no characteristic bacteria were present in the high red meat intake group.Conclusion High vegetable intake was associated with an elevated relative abundance of verrucomicrobia and,at the genus level,an elevated relative abundance of akkermansia muciniphila.Low red meat intake was associated with an elevated relative abundance of Alcaligenes.