摘要
研究无佐剂条件下卵清蛋白(ovalbumin,OVA)致敏BALB/c小鼠的肠道菌群变化,挖掘与OVA过敏关联的特征肠道菌群。构建OVA致敏小鼠模型,采用过敏症状评分、血清免疫球蛋白E (immunoglobulin E,IgE)水平检测及结肠组织形态学观察评估小鼠过敏反应。通过16S rRNA扩增子测序法进行肠道菌群分析,包括多样性分析、物种组成分析和功能预测。结果表明,OVA致敏组过敏症状评分、血清总IgE、OVA特异性IgE及结肠组织HE染色结果均出现显著变化,表明模型构建成功。肠道菌群分析结果显示:致敏组菌科水平的Pseudomonadaceae丰度显著上升,Lachnospirales-Lachnospiraceae与Desulfovibrionales-Desulfovibrionaceae丰度显著下降;菌属水平的Pseudomonas丰度显著上升,Lachnospiraceae NK4A136 group丰度显著下降,推测Bacteroidales可作为OVA过敏的特征菌群。
This study aimed to investigate the alterations in the gut microbiota of mice sensitized with ovalbumin(OVA)without immunologic adjuvant treatment,and to explore the characteristic gut microbiota associated with OVA allergy.An OVA-sensitized mouse model was constructed,and the allergic reactions of the mice were evaluated by the allergic symptom score,detection of serum immunoglobulin E(IgE)level,and observation of colon histological morphology.Gut microbiota analysis was performed using 16S rRNA amplicon sequencing,including diversity analysis,species composition analysis,and functional prediction.The results showed that there were significant changes in the allergic symptom score,total serum IgE,OVA-specific IgE,and HE staining results of colon tissue in the OVA-sensitized group,indicating the success of model construction.The gut microbiota analysis revealed a significant increase in the abundance of Pseudomonadaceae at the family level,a significant decrease in the abundance of Lachnospirales-Lachnospiraceae and Desulfovibrionales-Desulfovibrionaceae,and a significant increase in the abundance of Pseudomonas at the genus level,together with a significant decrease in the abundance of Lachnospiraceae NK4A136 group in the sensitized group.Bacteroidales could be speculated as a characteristic microbiota of OVA allergy.
作者
孟潇
刘成龙
陈晨
谢强
付文慧
薛文通
MENG Xiao;LIU Chengong;CHEN Chen;XIE Qiang;FU Wenhui;XUE Wentong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2024年第3期14-25,共12页
Journal of Food Science and Biotechnology
基金
国家“十三五”重点研发计划项目(2019YFC160500)
国家自然科学基金项目(31872904)。