Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, Saint Louis, MO 63110, USA; Center for Gut Microbiome and Nutrition Research, Washington University School of Medicine, Saint Louis, MO 63110, USA.
Edison Family Center for Genome Sciences and Systems Biology, Washington University School of Medicine, Saint Louis, MO 63110, USA.
Cell Host Microbe. 2019 Oct 9;26(4):463-477.e8. doi: 10.1016/j.chom.2019.09.001. Epub 2019 Oct 1.
Dramatic increases in processed food consumption represent a global health threat. Maillard reaction products (MRPs), which are common in processed foods, form upon heat-induced reaction of amino acids with reducing sugars and include advanced glycation end products with deleterious health effects. To examine how processed foods affect the microbiota, we fed gnotobiotic mice, colonized with 54 phylogenetically diverse human gut bacterial strains, defined sugar-rich diets containing whey as the protein source or a matched amino acid mixture. Whey or ϵ-fructoselysine, an MRP in whey and many processed foods, selectively increases Collinsella intestinalis absolute abundance and induces Collinsella expression of genomic loci directing import and metabolism of ϵ-fructoselysine to innocuous products. This locus is repressed by glucose in C. aerofaciens, whose abundance decreases with whey, but is not repressed in C. intestinalis. Identifying gut organisms responding to and degrading potentially harmful processed food components has implications for food science, microbiome science, and public health.
加工食品消费的急剧增加是全球健康的威胁。美拉德反应产物（MRPs）在加工食品中很常见，是由氨基酸与还原糖在热诱导下反应形成的，包括具有有害健康影响的晚期糖基化终产物。为了研究加工食品如何影响微生物群，我们用定植了 54 种具有不同进化亲缘关系的人类肠道细菌的无菌小鼠进行了实验，这些小鼠食用了富含糖的饮食，其中蛋白质来源是乳清或与之匹配的氨基酸混合物。乳清或 ε-果糖赖氨酸，乳清和许多加工食品中的一种 MRP，选择性地增加了肠道双歧杆菌的绝对丰度，并诱导肠道双歧杆菌表达基因组基因座，指导 ε-果糖赖氨酸的摄取和代谢为无害产物。在 aerofaciens 中，该基因座被葡萄糖抑制，而随着乳清的减少，其丰度降低，但在肠道双歧杆菌中不受抑制。鉴定出对潜在有害的加工食品成分作出反应并将其降解的肠道生物具有食品科学、微生物组科学和公共卫生的意义。
