Intestinal dysbiosis is closely related to a variety of medical conditions,especially gastrointestinal diseases.The present study aimed to investigate the effects of koumiss on chronic atrophic gastritis(CAG)in an out...Intestinal dysbiosis is closely related to a variety of medical conditions,especially gastrointestinal diseases.The present study aimed to investigate the effects of koumiss on chronic atrophic gastritis(CAG)in an outpatient clinical trial(n=10;all female subjects aged 41-55;body mass index ranging from 19.5 to 25.8).Each patient consumed three servings of koumiss per day(i.e.250 ml daily before each of 3 meals)for a 60-day period.The improvement of patients'symptoms was monitored by comparing the total scores of symptoms before and after the treatment.Meanwhile,the changes in the patients’fecal microbiota composition and specific blood parameters were determined.After the 60-day koumiss administration,significant symptom improvements were observed,as evidenced by the reduction of the total symptoms score,and changes in blood platelet and cholesterol levels.The changes in patients’fecal microbiota composition were found.The patients’fecal microbiota fell into two distinct enterotypes,Bacteroides dorei/Bacteroides uniformis(BB-enterotype)and Prevotella copri(P-enterotype).Significant less Bacteroides uniformis was found in the BB-enterotype patient group,while significant more butyrate-producing bacteria(e.g.Eubacterium rectale and Faecalibacterium prausnitzii)were found in the P-enterotype patient group,following koumiss administration.After stopping koumiss consumption,the relative abundance of some biomarker taxa returned to the original level,suggesting that the gut microbiota modulatory effect was not permanent and that continuous koumiss administration was required to maintain the therapeutic effect.In conclusion,koumiss consumption could alleviate the symptoms of CAG patients.Our results may help understand the mechanism of koumiss in alleviating CAG disease symptoms,facilitating the development of such products with desired therapeutic functions.展开更多
This study examined the influence of change in microbial flora during fermentation on the quality of Koumiss.The microbial diversity of Koumiss samples was analyzed at different fermentation periods using high-through...This study examined the influence of change in microbial flora during fermentation on the quality of Koumiss.The microbial diversity of Koumiss samples was analyzed at different fermentation periods using high-throughput sequencing.Also,the physiochemical(protein,fat,ash,moisture,lactose,soluble solids,and energy)and functional(antioxidant activity,cholesterol removal ability,and bacteriostatic ability)indices were estimated.Finally,a correlation analysis was made between the change in microbial flora structure and physicochemical and functional indices.The dominant bacteria phylum was Firmicutes,and the dominant bacteria genus was Lactobacillus.In the early stage of fermentation,the dominant bacteria phylum of fresh mare milk was Actinobacteria,while the dominant bacteria genus was Rothia.Concerning fungal community structure,the dominant phylum was Ascomycota,and the dominant genus was Dekkera.In the early stage of fermentation too,the dominant fungal phylum was Ascomycota,but the dominant genus was Candida.The lactose and energy contents of fresh mare milk were higher,which was consistent with other physiochemical indices.After fermentation,the contents of lactose,soluble solids,and energy decreased,and the contents of protein and fat fluctuated.The functional characteristics of fermented mare milk are remarkable.Besides,it has a strong antibacterial ability.The bacteria that positively correlated with lactose,soluble solids,and energy were Rothia,Streptococcus,Enhydrobacter,and Macrococcus(p<0.05).Also,DPPH hydroxyl free radical capacity and reducing power positively correlated with Pichia(p<0.05);Hydroxyl radical scavenging ability positively correlated with Yarrowia and Dipodascus(p<0.05);Energy and lactose negatively correlated with Yarrowia and Dipodascus(p<0.05).展开更多
This paper mainly introduces the origin of Mongolian medicine diet therapy,classic works of Mongolian medicine diet therapy and clinical conventional diet therapy through literature research,to provide a certain refer...This paper mainly introduces the origin of Mongolian medicine diet therapy,classic works of Mongolian medicine diet therapy and clinical conventional diet therapy through literature research,to provide a certain reference for giving reasonable diet therapy for clinical patients and improving treatment and prognosis research.展开更多
文摘Intestinal dysbiosis is closely related to a variety of medical conditions,especially gastrointestinal diseases.The present study aimed to investigate the effects of koumiss on chronic atrophic gastritis(CAG)in an outpatient clinical trial(n=10;all female subjects aged 41-55;body mass index ranging from 19.5 to 25.8).Each patient consumed three servings of koumiss per day(i.e.250 ml daily before each of 3 meals)for a 60-day period.The improvement of patients'symptoms was monitored by comparing the total scores of symptoms before and after the treatment.Meanwhile,the changes in the patients’fecal microbiota composition and specific blood parameters were determined.After the 60-day koumiss administration,significant symptom improvements were observed,as evidenced by the reduction of the total symptoms score,and changes in blood platelet and cholesterol levels.The changes in patients’fecal microbiota composition were found.The patients’fecal microbiota fell into two distinct enterotypes,Bacteroides dorei/Bacteroides uniformis(BB-enterotype)and Prevotella copri(P-enterotype).Significant less Bacteroides uniformis was found in the BB-enterotype patient group,while significant more butyrate-producing bacteria(e.g.Eubacterium rectale and Faecalibacterium prausnitzii)were found in the P-enterotype patient group,following koumiss administration.After stopping koumiss consumption,the relative abundance of some biomarker taxa returned to the original level,suggesting that the gut microbiota modulatory effect was not permanent and that continuous koumiss administration was required to maintain the therapeutic effect.In conclusion,koumiss consumption could alleviate the symptoms of CAG patients.Our results may help understand the mechanism of koumiss in alleviating CAG disease symptoms,facilitating the development of such products with desired therapeutic functions.
基金provided by the Natural Science Foundation of Inner Mongolia Autonomous Region(2021MS03059)I thank my teacher for his guidance in the process of writing this paper and my good friend Wu Youna for some valuable suggestions.
文摘This study examined the influence of change in microbial flora during fermentation on the quality of Koumiss.The microbial diversity of Koumiss samples was analyzed at different fermentation periods using high-throughput sequencing.Also,the physiochemical(protein,fat,ash,moisture,lactose,soluble solids,and energy)and functional(antioxidant activity,cholesterol removal ability,and bacteriostatic ability)indices were estimated.Finally,a correlation analysis was made between the change in microbial flora structure and physicochemical and functional indices.The dominant bacteria phylum was Firmicutes,and the dominant bacteria genus was Lactobacillus.In the early stage of fermentation,the dominant bacteria phylum of fresh mare milk was Actinobacteria,while the dominant bacteria genus was Rothia.Concerning fungal community structure,the dominant phylum was Ascomycota,and the dominant genus was Dekkera.In the early stage of fermentation too,the dominant fungal phylum was Ascomycota,but the dominant genus was Candida.The lactose and energy contents of fresh mare milk were higher,which was consistent with other physiochemical indices.After fermentation,the contents of lactose,soluble solids,and energy decreased,and the contents of protein and fat fluctuated.The functional characteristics of fermented mare milk are remarkable.Besides,it has a strong antibacterial ability.The bacteria that positively correlated with lactose,soluble solids,and energy were Rothia,Streptococcus,Enhydrobacter,and Macrococcus(p<0.05).Also,DPPH hydroxyl free radical capacity and reducing power positively correlated with Pichia(p<0.05);Hydroxyl radical scavenging ability positively correlated with Yarrowia and Dipodascus(p<0.05);Energy and lactose negatively correlated with Yarrowia and Dipodascus(p<0.05).
文摘This paper mainly introduces the origin of Mongolian medicine diet therapy,classic works of Mongolian medicine diet therapy and clinical conventional diet therapy through literature research,to provide a certain reference for giving reasonable diet therapy for clinical patients and improving treatment and prognosis research.
