Sánchez-Moya T, López-Nicolás R, Planes D, González-Bermúdez C A, Ros-Berruezo G, Frontela-Saseta C
Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia, Spain.
Food Funct. 2017 Sep 20;8(9):3053-3063. doi: 10.1039/c7fo00197e.
The effect of several types of whey milk - cow, sheep, goat and a mixture of them (60 : 20 : 20, respectively) - was assessed in the human gut microbiota. The prebiotic potential of these substrates was evaluated through in vitro gastrointestinal digestion following faecal batch culture fermentations (mimicking colonic fermentation) for 48 hours, using faeces from normal-weight (NW) and obese (OB) donors. Throughout the fermentation process, pH, gas production, short chain and branched fatty acids (SCFA-BCFA) were measured, as well as the changes of microbiota using qPCR. The pH decreased in all whey samples during the fermentation process. Gas production was higher in all whey samples than in controls, especially at 12 hours (p < 0.05). The diversity of SCFA and BCFA production was significantly different between the donors, in particular cow and mixed whey. Whey milk had a strong prebiotic effect on the gut microbiota of NW and OB donors, showing a significant increase of Bifidobacterium (p < 0.05) with cow, sheep and mixed whey and increase in the Lactobacillus group, particularly in OB donors. Bacteria associated with obesity did not show an increase in any of the groups of donors. Therefore, supplementing a diet with these types of whey can selectively stimulate the growth of probiotic bacteria, enhancing SCFA production, which could improve intestinal disorders. In addition, it may be an interesting approach to the prevention of overweight and obesity and related diseases. Whey milk has a potent prebiotic effect. It can selectively stimulate desirable bacteria and SCFA profile, in both OB and NW donors, contributing to improved intestinal health and reducing obesity.
研究评估了几种类型的乳清奶（牛奶、羊奶、山羊奶以及它们的混合物，比例分别为60:20:20）对人体肠道微生物群的影响。通过体外胃肠道消化，继以粪便批次培养发酵（模拟结肠发酵）48小时，使用体重正常（NW）和肥胖（OB）供体的粪便，评估这些底物的益生元潜力。在整个发酵过程中，测定了pH值、气体产生量、短链和支链脂肪酸（SCFA - BCFA），以及使用qPCR检测微生物群的变化。在发酵过程中，所有乳清样品的pH值均下降。所有乳清样品的产气量均高于对照组，尤其是在12小时时（p < 0.05）。供体之间SCFA和BCFA产生的多样性存在显著差异，特别是牛奶和混合乳清。乳清奶对NW和OB供体的肠道微生物群具有很强的益生元作用，牛奶、羊奶和混合乳清使双歧杆菌显著增加（p < 0.05），乳酸菌组增加，尤其是在OB供体中。与肥胖相关的细菌在任何一组供体中均未增加。因此，在饮食中补充这些类型的乳清可以选择性地刺激益生菌的生长，增加SCFA的产生，这可能改善肠道紊乱。此外，这可能是预防超重和肥胖及相关疾病的一种有趣方法。乳清奶具有强大的益生元作用。它可以在OB和NW供体中选择性地刺激理想的细菌和SCFA谱，有助于改善肠道健康和减轻肥胖。
