| 发酵冬瓜对感染金黄色葡萄球菌小鼠肠道菌群的调节作用 |
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| 引用本文： | 张旨轩,韩姣姣,鲍伟,王子言,刘岩,霍春恒,苏秀榕. 发酵冬瓜对感染金黄色葡萄球菌小鼠肠道菌群的调节作用[J]. 食品工业科技, 2021, 42(20): 149-156. DOI: 10.13386/j.issn1002-0306.2021040128 |
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| 作者姓名： | 张旨轩 韩姣姣 鲍伟 王子言 刘岩 霍春恒 苏秀榕 |
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| 作者单位： | 1.宁波大学,农产品质量安全危害因子与风险防控国家重点实验室,浙江宁波 3152112.宁波大学海洋学院,浙江宁波 3158323.宁波大学食品与药学学院,浙江宁波 315832 |
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| 基金项目： | 农产品质量安全危害因子与风险防控国家重点实验室资助项目（ZS20190105） |
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| 摘 要： | 目的:探究发酵冬瓜微生物和小鼠肠道菌群对金黄色葡萄球菌的缓解作用.方法:将ICR小鼠按性别随机分为对照组(CT)、发酵冬瓜组(SW)、金黄色葡萄球菌组(SA)和金黄色葡萄球菌+发酵冬瓜组(SA+SW),随后对小鼠进行连续4周灌胃处理.并采用16S rDNA高通量测序分析小鼠肠道的优势菌群,菌群差异,小鼠肠道中益生菌的变...
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| 关 键 词： | 发酵冬瓜 金黄色葡萄球菌 肠道菌群 益生菌 短链脂肪酸 |
| 收稿时间： | 2021-04-13 |
Regulation of Fermented Wax Gourd on Intestinal Microflora of Mice Infected with Staphylococcus aureus |
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| ZHANG Zhixuan,HAN Jiaojiao,BAO Wei,WANG Ziyan,LIU Yan,HUO Chunheng,SU Xiurong. Regulation of Fermented Wax Gourd on Intestinal Microflora of Mice Infected with Staphylococcus aureus[J]. Science and Technology of Food Industry, 2021, 42(20): 149-156. DOI: 10.13386/j.issn1002-0306.2021040128 |
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| Authors: | ZHANG Zhixuan HAN Jiaojiao BAO Wei WANG Ziyan LIU Yan HUO Chunheng SU Xiurong |
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| Affiliation: | 1.State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China2.School of Marine Sciences, Ningbo University, Ningbo 315832, China3.College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China |
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| Abstract: | Objective: To explore the mitigation effects of fermented wax gourd microorganisms and mouse intestinal flora on Staphylococcus aureus. Methods: The ICR mice were randomly divided into the control group (CT), smelly wax gourd group (SW), Staphylococcus aureus group (SA) and Staphylococcus aureus + smelly wax gourd group (SA+SW) according to gender. 16S rDNA high-throughput sequencing was used to analyze the dominant flora of the mouse intestines, the differences in flora, the changes of probiotics in the mouse intestines, and the correlation between the intestinal flora and short-chain fatty acids. Results: Whether male or female mice, fermented wax gourd could change the structure of the intestinal flora of mice infected with Staphylococcus aureus to make it closer to the CT group. Compared with the CT group, the relative abundance of Lactobacillus sp. in the SW group of male and female mice decreased from 32.51% and 44.34% to 7.56% and 6.86%, respectively. The Lactobacillus sp. in the SA group also decreased to 15.68% and 11.02%.The relative abundance of Lactobacillus sp. in SA+SW group rose to 25.30% and 39.16%. The change trend of Bacteroides sp. and Lactobacillus sp. was the same. Clostridium sp. and Muribaculum sp. of male and female mice. The relative abundance increased in the SW group, while the relative abundance decreased in the SA+SW group; compared with the control group, males infected with Staphylococcus aureus. The abundance of probiotics producing bacteria in the mouse intestine decreased from 51.37% to 13.56%, and the SA+SW group recovered to 43.61%. Fermented wax gourd acts on mice infected with Staphylococcus aureus to increase the synthesis of SCFAs and reduce the body's inflammatory response. Conclusion: Fermented wax gourd could improve the intestinal flora, thereby effectively alleviating the effect of Staphylococcus aureus on the intestines of mice. |
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