Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products
Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products
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DOI：
10.1016/j.foodres.2017.06.067
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发表时间：
2017-10-01
影响因子：
8.1
通讯作者：
Rubio, Luis A.
中科院分区：
文献类型：
--
作者：
Delgado-Andrade, Cristina;Pastoriza de la Cueva, Silvia;Rubio, Luis A.
面包皮（BC）是西方饮食中美拉德反应产物（MRP）的主要来源之一。这项工作旨在分析含有重要水平的 BC MRP 的饮食对成年大鼠肠道细菌生长和短链脂肪酸 (SCFA) 产生的影响。此外，还分析了粪便中排泄的化合物库及其分子量。给大鼠喂食对照饮食或分别含有BC或其可溶性高分子量(HMW)、可溶性低分子量(LMW)或不溶性部分的饮食88天。通过 qPCR 分析确定肠道（盲肠）微生物群组成。 BC 饮食的乳酸菌消耗量降低 (P < 0.05)。和双歧杆菌属。 log(10) 计数（分别为 8% 和 14%），BC 的可溶性 LMW 和 HMW 部分似乎是造成这一效应的原因。在这些相同的动物中，大肠杆菌/志贺氏菌计数增加了约 45% (P < 0.05)，这一事实与粪便中甲酸产量较高相关 (r = 0.8197，P = 0.0458)，并且可能是由于 BC 中包含的所有 MRP 的综合消耗所致。在 BC 组中，粪便中丙酸的比例显着增加了 5 倍（P < 0.05），丙酸是与抗炎作用很大程度上相关的产品之一。关于粪便中 MRP 的分布，只有 LMW 喂养组表现出 90,000-1000 Da 范围内的优势，而其余组则呈现出较高量的 90,000 Da 以上的产物。结论是，膳食美拉德反应产物在体内由肠道微生物群发酵，从而改变了 SCFA 的产生模式和微生物群组成。
Bread crust (BC) is one of the major sources of Maillard reaction products (MRPs) in the Western diet. This work was designed to analyze the impact of diets containing important levels of MRPs from BC on intestinal bacterial growth and short chain fatty acids (SCFAs) production in adult rats. Additionally, the pools of compounds excreted in feces attending to their molecular weights were analyzed. Rats were fed for 88 days a control diet or diets containing BC or its soluble high molecular weight (HMW), soluble low molecular weight (LMW) or insoluble fractions, respectively. Intestinal (cecum) microbiota composition was determined by qPCR analysis. Consumption of the BC diet lowered (P < 0.05) Lactobacillus spp. and Bifidobacterium spp. log(10) counts (8 and 14%, respectively), an effect for which soluble LMW and HMW fractions of BC seemed to be responsible. In these same animals, Escherichia/Shigella counts increased by around 45% (P < 0.05), a fact which correlated with a higher production of formic acid in feces (r = 0.8197, P = 0.0458), and likely caused by the combined consumption of all MRPs contained in the BC. A significant 5-fold increment (P < 0.05) was detected in the fecal proportion of propionic acid in the BC group, one of the products that have largely been associated with anti-inflammatory actions. Regarding the distribution of MRPs in feces, only the LMW fed group exhibited a predominance of those ranging between 90,000-1000 Da, whereas the rest of the groups presented higher amounts of products above 90,000 Da. It is concluded that dietary Maillard reaction products are in vivo fermented by the gut microbiota, thereby changing both the pattern of SCFAs production and the microbiota composition.