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

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化以及肠道菌群与短链脂肪酸的相关性。结果:无论雄性还是雌性小鼠，发酵冬瓜均能改变金黄色葡萄球菌感染的小鼠肠道菌群结构使其接近CT组。与CT组比较，雄雌小鼠SW组乳酸杆菌属的相对丰度分别从32.51%和44.34%下降到7.56%和6.86%，SA组乳酸杆菌属也下降至15.68%和11.02%，而SA+SW组乳酸杆菌属相对丰度回升至25.30%和39.16%。拟杆菌属同乳酸杆菌属的变化趋势相同。雄雌小鼠的梭菌属和紫单胞菌属。在SW组中相对丰度升高，而SA+SW组中相对丰度下降；与对照组相比，金黄色葡球菌感染后的雄性小鼠肠道内益生菌产生菌丰度分别由51.37%下降至13.56%，SA+SW组回升至43.61%；发酵冬瓜作用于金葡菌感染的小鼠后增加SCFAs的合成，减轻机体炎症反应。结论:发酵冬瓜能够改善肠道菌群，从而有效缓解金黄色葡萄球菌对小鼠肠道的影响。

Regulation of Fermented Wax Gourd on Intestinal Microflora of Mice Infected with Staphylococcus aureus

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.