Lay Christophe, Sutren Malène, Lepercq Pascale, Juste Catherine, Rigottier-Gois Lionel, Lhoste Evelyne, Lemée Riwanon, Le Ruyet Pascale, Doré Joël, Andrieux Claude
UEPSD, Centre de Recherche de Jouy en Josas, INRA, 78352 Jouy en Josas, France.
Br J Nutr. 2004 Sep;92(3):429-38. doi: 10.1079/bjn20041192.
The objective of the present study was to evaluate the consequence of Camembert consumption on the composition and metabolism of human intestinal microbiota. Camembert cheese was compared with milk fermented by yoghurt starters and Lactobacillus casei as a probiotic reference. The experimental model was the human microbiota-associated (HM) rat. HM rats were fed a basal diet (HMB group), a diet containing Camembert made from pasteurised milk (HMCp group) or a diet containing fermented milk (HMfm group). The level of micro-organisms from dairy products was measured in faeces using cultures on a specific medium and PCR-temporal temperature gradient gel electrophoresis. The metabolic characteristics of the caecal microbiota were also studied: SCFA, NH3, glycosidase and reductase activities, and bile acid degradations. The results showed that micro-organisms from cheese comprised 10(5)-10(8) bacteria/g faecal sample in the HMCp group. Lactobacillus species from fermented milk were detected in HMfm rats. Consumption of cheese and fermented milk led to similar changes in bacterial metabolism: a decrease in azoreductase activity and NH3 concentration and an increase in mucolytic activities. However, specific changes were observed: in HMCp rats, the proportion of ursodeoxycholic resulting from chenodeoxycholic epimerisation was higher; in HMfm rats, alpha and beta-galactosidases were higher than in other groups and both azoreductases and nitrate reductases were lower. The results show that, as for fermented milk, Camembert consumption did not greatly modify the microbiota profile or its major metabolic activities. Ingested micro-organisms were able to survive in part during intestinal transit. These dairy products exert a potentially beneficial influence on intestinal metabolism.
本研究的目的是评估食用卡门贝奶酪对人类肠道微生物群组成和代谢的影响。将卡门贝奶酪与由酸奶发酵剂和干酪乳杆菌发酵的牛奶进行比较，后者作为益生菌对照。实验模型是人类微生物群相关（HM）大鼠。HM大鼠分别喂食基础饮食（HMB组）、含有用巴氏杀菌牛奶制成的卡门贝奶酪的饮食（HMCp组）或含有发酵乳的饮食（HMfm组）。使用特定培养基上的培养物和PCR-温度梯度凝胶电泳法测量粪便中乳制品微生物的水平。还研究了盲肠微生物群的代谢特征：短链脂肪酸（SCFA）、氨（NH3）、糖苷酶和还原酶活性以及胆汁酸降解。结果表明，HMCp组中奶酪微生物在粪便样本中的含量为10⁵-10⁸个细菌/克。在HMfm大鼠中检测到了来自发酵乳的乳酸杆菌属。食用奶酪和发酵乳导致细菌代谢发生类似变化：偶氮还原酶活性和NH3浓度降低，溶黏液活性增加。然而，也观察到了特定变化：在HMCp大鼠中，鹅去氧胆酸差向异构化产生的熊去氧胆酸比例更高；在HMfm大鼠中，α和β-半乳糖苷酶高于其他组，偶氮还原酶和硝酸还原酶均较低。结果表明，与发酵乳一样，食用卡门贝奶酪并没有显著改变微生物群特征或其主要代谢活性。摄入的微生物在肠道转运过程中能够部分存活。这些乳制品对肠道代谢具有潜在的有益影响。
