Glycation of fish protein impacts its fermentation metabolites and gut microbiota during in vitro human colonic fermentation
Glycation of fish protein impacts its fermentation metabolites and gut microbiota during in vitro human colonic fermentation
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鱼蛋白的糖化在体外人结肠发酵过程中影响其发酵代谢物和肠道微生物群
DOI：
10.1016/j.foodres.2018.07.015
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发表时间：
2018
影响因子：
8.1
通讯作者：
Zeng Mingyong
中科院分区：
文献类型：
--
作者：
Yang Yuhong;Wu Haohao;Dong Shiyuan;Jin Weiya;Han Kaining;Ren Yanmei;Zeng Mingyong
采用人远端结肠的体外分批发酵模型，研究了两种不同加热时间（24 h和48 h，50 °C，GFP 24和GFP 48）下，葡萄糖糖化鱼蛋白（FP）的发酵特性。不含葡萄糖的加热鱼蛋白也作为对照。较低的糖化程度，较低的布朗宁强度和结合糖的鱼蛋白，提高乙酸和丙酸的生产。鱼蛋白的糖基化对吲哚和氨的生成有抑制作用，但糖基化程度对吲哚和氨的生成影响较小。与FP相比，鱼蛋白的糖基化显著增加了GFP 24（47%）和GFP 48（71%）的乳球菌属的相对丰度（p<0.05），而降低了GFP 24（32%）和GFP 48（23%）的优势类杆菌属的相对丰度。与GFP 24相比，GFP 48显示出显著更高的霍尔德氏菌、链球菌、肠球菌和乳杆菌的相对丰度，以及更低的副拟杆菌的量（p<0.05）。同时，在无葡萄糖条件下，热处理导致了小类杆菌属、Arobacter属、Clostridium_sensu_stricto_1属、Phascolarctobacterium和Veillonella属的数量增加，并导致了氨产量的增加。相关性分析进一步证实，鱼类蛋白质糖基化导致氨和吲哚产量下降与拟杆菌属（Bacteroides）、小杆菌属（Dialister）和副拟杆菌属（Parabacteroides）等蛋白水解菌属的变化有关。因此，Amadori产品中富含的糖化鱼蛋白极大地改变了发酵代谢物和肠道微生物群的特征，这些变化可能对宿主健康产生潜在影响。
The aim of this study was to investigate the fermentation properties of fish protein (FP) glycated with glucose at two different heating time (24 h and 48 h, 50 °C, GFP24 and GFP48), using anin vitrobatch fermentation model of human distal colon. The heated fish protein in absent of glucose was also as controls. The lower glycation extent of fish protein, with a lower browning intensity and bound sugar, enhanced the production of acetate and propionate. The formation of indole and ammonia was inhibited by the glycation of fish protein, but less affected by its glycation extent. Compared to FP, the glycation of fish protein significantly increased (p< .05) the relative abundance of genera Lactococcus for GFP24 (47%) and GFP48 (71%), whereas decreased dominant generaBacteroidesfor GFP24 (32%) and GFP48 (23%). Compared to GFP24, GFP48 indicated significantly higher relative abundance ofHoldemania, Streptococcus,Enterococcus and Lactobacillus, and lower amounts ofParabacteroides(p< .05). In the meantime, the heated treatments in the absent of glucose resulted in the increase of some generaDialister,Arobacter, Clostridium_sensu_stricto_1,PhascolarctobacteriumandVeillonella, and also ammonia production. Furthermore, the correlation analysis confirmed that the glycation of fish protein for the decrease of ammonia and indole production was associated with the changes of some proteolytic bacteria genera, includingBacteroides,DialisterandParabacteroides. Thus, the glycated fish protein rich in Amadori products greatly change the profiles of fermentation metabolite and gut microbiota, and these changes can have a potential impact on host health.