Some food ingredients are thought to be correlated with the gut microbiome. To clarify the presence of susceptible gut indigenous bacteria (SIB) against four popular spices, ICR mice were fed with a high-sucrose diet containing no-fibre (NF), 2% w/w cumin-seeds (CM), coriander-seeds (CR), turmeric (TM), or red chili pepper (RP) for seven days. The caecal microbiome was examined by 16S rDNA amplicon sequencing using a MiSeq system. Principal coordinate analysis of operational taxonomic units (OTUs) revealed microbiome alterations in the CM, CR, and RP groups. Typical SIB in the CM, CR, TM, and RP groups were Bacteroides acidifaciens- and Bacteroide sartorii-like, Lactobacillus johnsonii-like, Bifidobacterium pseudolongum-like, and RP-SIB Lactobacillus murinus--like bacteria, respectively. [Clostridium] innocuum- and Faecalibaculum rodentium-like bacteria were suppressed by the spices. Of the SIB identified, B. pseudolongum, L. johnsonii, L. murinus, and [Clostridium] innocuum were isolated and identified using BL agar and a 16S rDNA BLAST search, respectively.

一些食品成分被认为与肠道微生物组有关。为了阐明对四种流行香料易感的肠道固有细菌（SIB）的存在，向ICR小鼠喂食了高蔗糖饮食，其中含有无纤维（NF），2％w / w孜然种子（CM）和香菜种子（CR），姜黄（TM）或红辣椒（RP），持续7天。通过使用MiSeq系统的16S rDNA扩增子测序检查盲肠微生物组。操作分类单位（OTU）的主坐标分析显示CM，CR和RP组中的微生物组发生了变化。在CM，CR，TM，和RP组典型SIB是拟杆菌acidifaciens-和Bacteroide sartorii样，约氏乳杆菌样，双歧杆菌pseudolongum类和RP-SIB乳杆菌样细菌。[梭菌] innocuum -和Faecalibaculum啮齿类柠檬酸样细菌通过香料抑制。的SIB标识，B. pseudolongum，约氏乳杆菌，L.鼱，和[梭菌] innocuum进行分离和使用BL琼脂和的16S rDNA BLAST搜索，分别标识。