Modifications in gut microbiota and fermentation metabolites in the hindgut of rats after the consumption of galactooligosaccharide glycated with a fish peptide
Modifications in gut microbiota and fermentation metabolites in the hindgut of rats after the consumption of galactooligosaccharide glycated with a fish peptide
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食用鱼肽糖化低聚半乳糖后大鼠后肠肠道微生物群和发酵代谢物的变化
DOI：
10.1039/c7fo02002c
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发表时间：
2018-05-01
期刊：
影响因子：
6.1
通讯作者：
Zeng, Mingyong
中科院分区：
文献类型：
--
作者：
Jin, Weiya;Han, Kaining;Zeng, Mingyong
本研究旨在探讨通过美拉德反应制备的半乳糖低聚糖(GOS)-鱼肽（FP）偶联物日粮对Sprague-Dawley大鼠结肠发酵特性和肠道菌群组成的影响。大鼠分别饲喂GOS日粮、FP日粮、GOS与FP混合（GOS/FP）日粮、GOS与FP糖化（80℃，120 min, G-GOS/FP）日粮或对照（CK）日粮3周。与GOS/FP饲粮相比，G-GOS/FP饲粮显著改变了大鼠后肠短链脂肪酸生产模式，提高了近端结肠总短链脂肪酸（44%）、丁酸（55%）和丙酸（1.23倍）水平，提高了远端结肠丁酸水平（74%），降低了粪便中氨的产量（P < 0.05）。与GOS/FP相比，G-GOS/FP改变了大肠菌群，提高了厌氧弧菌（7.43倍）和普雷沃氏菌-9（2.47倍）的相对丰度（P < 0.05），降低了异源普雷沃氏菌（0.57倍）和霍尔德曼氏菌（0.64倍）的相对丰度（P < 0.05），双歧杆菌的相对丰度与GOS/FP相似。GOS/FP饲料增加了盲肠内乳酸杆菌的数量和发酵强度，而G-GOS/FP饲料和GOS饲料没有这些影响，说明糖基化明显改变了鱼肽的发酵能力。综上所述，经温和热处理糖基化修饰的GOS在宿主结肠中具有发酵持久性，提高了GOS的部分益生元活性。这些结果可能为低聚糖与多肽联合调节肠道环境以促进人体健康提供新的策略。
The aim of this research was to investigate the impact of a diet containing galactooligosaccharide (GOS)-fish peptide (FP) conjugates prepared via Maillard reaction on the colonic fermentation properties and the composition of gut microbiota in Sprague-Dawley rats. The rats were fed the GOS diet, FP diet, GOS and FP mixture (GOS/FP) diet, GOS glycated with FP (80 degrees C for 120 min, G-GOS/FP) diet, or control (CK) diet for three weeks. Compared to the GOS/FP diet, the G-GOS/FP diet greatly changed the pattern of SCFA production in the hindgut of rats, by increasing the total SCFA (44%), butyrate (55%) and propionate (1.23-fold) levels in the proximal colon, and the butyrate levels (74%) in the distal colon, and decreased the production of ammonia in feces (P < 0.05). The G-GOS/FP altered the colonic microbiota by increasing (P < 0.05) the relative abundance of Anaerovibrio (7.43-fold) and Prevotella-9 (2.47-fold), and by decreasing (P < 0.05) the relative abundance of Alloprevotella (0.57-fold) and Holdemanella (0.64-fold), and showed a similar relative abundance of Bifidobacterium, when compared with GOS/FP. The GOS/FP diet increased the number of Lactobacillus and the intensity of fermentation in the cecum, but the G-GOS/FP diet and GOS diet did not have these effects, showing that the glycation clearly altered the fermentability of the fish peptide. It is concluded that the glycation-induced modification of GOS by mild thermal treatments showed its fermentation persistence in the colon of the host, and improved some prebiotic activities of GOS. These results may provide new strategies for oligosaccharides in combination with peptides to modulate the intestinal environment to promote human health.