Dietary supplementation with strawberry induces marked changes in the composition and functional potential of the gut microbiome in diabetic mice.
Dietary supplementation with strawberry induces marked changes in the composition and functional potential of the gut microbiome in diabetic mice.
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DOI：
10.1016/j.jnutbio.2019.01.004
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发表时间：
2019-01
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通讯作者：
Chrissa Petersen;Umesh D. Wakhande;D. Bharat;Kiana Wong;J. E. Mueller;S. Chintapalli;B. Piccolo;T. Jalili;Z. Jia;J. Symons;K. Shankar;Pon Velayutham;Anandh Babu
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作者：
Chrissa Petersen;Umesh D. Wakhande;D. Bharat;Kiana Wong;J. E. Mueller;S. Chintapalli;B. Piccolo;T. Jalili;Z. Jia;J. Symons;K. Shankar;Pon Velayutham;Anandh Babu
肠道菌群通过将浆果花青素转化为生物活性代谢物来促进其生物活性，花青素支持特定细菌的生长，表明花青素与菌群之间存在双向关系。在本研究中，我们验证了草莓补充剂改变糖尿病小鼠肠道微生物生态的假设。对照组（db/+）和糖尿病小鼠（db/db）（7周龄）分别饲喂标准日粮和添加2.35%冻干草莓（db/db+ SB）的日粮10周。结肠内容物用于分离细菌DNA。扩增16S rRNA基因V4可变区。采用标准化管道（QIIME 1.9和R包）进行数据分析。PICRUSt鉴定了预测宏基因组功能的差异。主坐标分析证实，寄主基因型和草莓食用量对微生物组成均有显著影响。α-多样性指数和β-多样性指数在门和属、属和操作分类单位水平上存在差异（P< 0.05）。在门水平上，添加草莓降低了Verrucomicrobia indb/db+ SBvs的丰度。db / dbmice (P < . 05)。在属水平上，db/dbmice的双歧杆菌丰度下降，草莓添加增加了双歧杆菌（bifidobacteriumindb /db+ SBvs）。db / dbmice (P < . 05)。PICRUSt显示3组在45项预测代谢功能上存在显著差异。我们的研究为糖尿病小鼠补充草莓后肠道微生物组的组成和功能潜力的显著变化提供了证据。重要的是，补充草莓增加了有益细菌——在花青素代谢中起关键作用的真丝杆菌的丰度。
Gut microbiota contributes to the biological activities of berry anthocyanins by transforming them into bioactive metabolites, and anthocyanins support the growth of specific bacteria, indicating a two-way relationship between anthocyanins and microbiota. In the present study, we tested the hypothesis that strawberry supplementation alters gut microbial ecology in diabeticdb/dbmice. Control (db/+) and diabetic (db/db) mice (7 weeks old) consumed standard diet or diet supplemented with 2.35% freeze-dried strawberry (db/db+ SB) for 10 weeks. Colon contents were used to isolate bacterial DNA. V4 variable region of 16S rRNA gene was amplified. Data analyses were performed using standardized pipelines (QIIME 1.9 and R packages). Differences in predictive metagenomics function were identified by PICRUSt. Principal coordinate analyses confirmed that the microbial composition was significantly influenced by both host genotype and strawberry consumption. Further, α-diversity indices and β-diversity were different at the phylum and genus levels, and genus and operational taxonomical units levels, respectively (P<.05). At the phylum level, strawberry supplementation decreased the abundance of Verrucomicrobia indb/db+ SBvs. db/dbmice (P<.05). At the genus level,db/dbmice exhibited a decrease in the abundance of Bifidobacterium, and strawberry supplementation increasedBifidobacteriumindb/db+ SBvs. db/dbmice (P<.05). PICRUSt revealed significant differences in 45 predicted metabolic functions among the 3 groups. Our study provides evidence for marked changes in the composition and functional potential of the gut microbiome with strawberry supplementation in diabetic mice. Importantly, strawberry supplementation increased the abundance of beneficial bacteriaBifidobacteriumwhich play a pivotal role in the metabolism of anthocyanins.