当前位置: X-MOL 学术Front. Microbiol. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins.
Frontiers in Microbiology ( IF 5.2 ) Pub Date : 2020-04-08 , DOI: 10.3389/fmicb.2020.00511
Yunting Xie 1 , Chong Wang 1 , Di Zhao 1 , Guanghong Zhou 1, 2 , Chunbao Li 1, 2, 3
Affiliation  

Our previous study showed that the intake of meat proteins dynamically affected fecal microbial composition. However, the digestion of processed meat proteins in vivo and its relationship with gut microbiota and host remain unclear. In this study, we collected cecal contents and intestinal tissue from the mice fed with casein, soybean protein (SP), and four processed pork proteins for 8 months, and analyzed the amino acid (AA) files, cecum microbial composition and metabolites, and intestinal morphology. Dry-cured pork protein and stewed pork protein (SPP) groups had significantly higher total AA content in gut content than the other groups, but the content of the SPP group was relatively lower in the serum. The microbial composition of the processed meat protein groups differed from the casein or SP group, which is consistent with changes in AA composition. Emulsion sausage protein and SP diets upregulated the microbial AA metabolism, energy metabolism, signaling molecules and interaction, translation, and digestive system function but downregulated the microbial membrane transport, signal transduction and cell motility function compared to the casein diet. The SPP diets increased concentrations of acetate, propionate, butyrate, and isovalerate by specific gut microbes, but it decreased the relative abundance of Akkermansia. Moreover, the mice fed SP diet had relatively lower crypt depth, higher villus height and V/C ratio in duodenum, with the longer small intestines and the heavier cecum than other diets. These results suggested that processing methods altered bioavailability of meat proteins, which affected the intestinal morphology and the cecum microbial composition and function.

中文翻译:

加工方法通过影响肉类蛋白质的消化,改变了小鼠肠道的形态和微生物组成。

我们之前的研究表明,摄入肉类蛋白质会动态影响粪便微生物的组成。然而,体内加工的肉类蛋白质的消化及其与肠道菌群和宿主的关系尚不清楚。在这项研究中,我们收集了喂食酪蛋白,大豆蛋白(SP)和四种加工猪肉蛋白的小鼠的盲肠含量和肠道组织,历时8个月,并分析了氨基酸(AA)档案,盲肠微生物组成和代谢产物,以及肠道形态。干腌猪肉蛋白和炖猪肉蛋白(SPP)组的肠道总AA含量明显高于其他组,但SPP组的血清中AA含量相对较低。加工肉蛋白质组的微生物组成不同于酪蛋白或SP组,这与AA组成的变化是一致的。与酪蛋白饮食相比,乳状香肠蛋白质和SP饮食上调了微生物的AA代谢,能量代谢,信号分子以及相互作用,翻译和消化系统功能,但下调了微生物膜的运输,信号转导和细胞运动功能。SPP日粮通过特定的肠道微生物增加了乙酸盐,丙酸盐,丁酸盐和异戊酸盐的浓度,但降低了阿克曼氏菌的相对丰度。此外,与其他饮食相比,饲喂SP饮食的小鼠的隐窝深度相对较低,十二指肠的绒毛高度和V / C比较高,且小肠较长,盲肠较重。这些结果表明加工方法改变了肉蛋白质的生物利用度,
更新日期:2020-04-08
down
wechat
bug