植物乳杆菌体外发酵藜麦水不溶性膳食纤维对肠道菌群及产短链脂肪酸的影响

Effect of in Vitro Fermentation of Quinoa Water Insoluble Dietary Fiber with Lactobacillus plantarum on Intestinal Flora and Short-Chain Fatty Acid Production

为探究体外发酵藜麦水不溶性膳食纤维和外源添加乳酸菌对肠道菌群及短链脂肪酸(short-chain fatty acids,SCFAs)的影响,本研究采用粪便滤液和植物乳杆菌对藜麦水不溶性膳食纤维进行体外发酵,通过气相色谱测定产生的SCFAs含量,并通过16S rDNA测序分析菌群结构和丰度的变化。结果表明,藜麦水不溶性膳食纤维和植物乳杆菌的添加能够改变肠道菌群的结构和丰度。在门水平上,添加藜麦水不溶性膳食纤维和植物乳杆菌发酵12 h后都能够增加拟杆菌门的丰度;在属水平上,藜麦水不溶性膳食纤维增加了有益菌(普雷沃氏菌属)的丰度。与粪便滤液体外发酵藜麦水不溶性膳食纤维相比,外源添加植物乳杆菌组显著增加了SCFAs的产量。综上所述,植物乳杆菌体外发酵藜麦水不溶性膳食纤维能显著改变肠道菌群的丰富度和多样性,并且能够促进SCFAs的产生,有利于肠道健康。

In order to explore the effects of in vitro fermentation of quinoa water insoluble dietary fiber and exogenous addition of lactic acid bacteria on the gut microbiota and short-chain fatty acids(SCFAs),fecal filtrate(FF)from healthy subjects either alone or in combination with Lactobacillus plantarum was used to ferment quinoa water insoluble dietary fiber in vitro.The production of SCFAs was determined by gas chromatography(GC),and the changes in microbial community structure and abundance in the fermentation broth were analyzed by 16S rDNA sequencing.The results showed that the addition of quinoa insoluble dietary fiber and L.plantarum could change the structure and abundance of the gut microbiota.At the phylum level,the addition of quinoa insoluble dietary fiber and L.plantarum increased the abundance of Bacteroidota after 12 h of fermentation.At the genus level,quinoa insoluble dietary fiber increased the abundance of beneficial bacteria(Prevotella).Compared with the in vitro fermentation of quinoa water insoluble dietary fiber with FF,the exogenous addition of L.plantarum significantly increased the production of SCFAs.In summary,the in vitro fermentation of quinoa water insoluble dietary fiber by L.plantarum could significantly change the abundance and diversity of the intestinal microbiota,and promote the production of SCFAs,which is beneficial to intestinal health.