Neves Casarotti Sabrina, Fernanda Borgonovi Tais, de Mello Tieghi Thatiana, Sivieri Katia, Lúcia Barretto Penna Ana
Institute of Natural and Exact Sciences, UFR - Federal University of Rondonópolis, Rondonópolis, MT 78735-901, Brazil; Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP 15054-000, Brazil.
Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP 15054-000, Brazil.
Food Res Int. 2020 Oct;136:109453. doi: 10.1016/j.foodres.2020.109453. Epub 2020 Jun 25.
This study aimed to evaluate the impact of a two-week treatment period with probiotic low-fat fermented goat milk by Lactobacillus casei Lc-1, supplemented with passion fruit by-product (1%), on the modulation of gut microbiota from obese individuals using the Simulator of Human Intestinal Microbial Ecosystem (SHIME) system. The effects were carried out through the study of gut microbiota composition, using 16S rRNA next generation sequencing, quantification of short-chain fatty acids (SCFA) and ammonium ions. The microbiota composition changed across three vessels representing the colon regions, because of fermented milk treatment. Fermented goat milk administration caused a reduction of bacteria belonging to genera Prevotella, Megamonas and Succinivibrio, which can produce SCFA, and an increase of Lactobacillus and Bifidobacterium genera in all simulated colon regions. There was no effect on SCFA and on ammonium ions concentration during treatment period. Fermented milk shifted the obese donors' microbiota without changing metabolites production. It happens, possibly, due to a balance in abundances among bacterial genera that can produce or not SCFA, and among bacterial genera with high or low proteolytic activity. Our outcomes help to clarify the effects of the ingestion of a probiotic low-fat fermented goat milk product on colon microbiota composition.
本研究旨在通过使用人体肠道微生物生态系统模拟器（SHIME）系统，评估用干酪乳杆菌Lc-1发酵的添加1%西番莲副产品的低脂益生菌山羊奶进行为期两周的治疗期，对肥胖个体肠道微生物群调节的影响。通过使用16S rRNA下一代测序研究肠道微生物群组成、定量短链脂肪酸（SCFA）和铵离子来实现这些效果。由于发酵乳处理，微生物群组成在代表结肠区域的三个容器中发生了变化。施用发酵山羊奶导致属于普雷沃氏菌属、巨单胞菌属和琥珀酸弧菌属的细菌减少，这些细菌可产生SCFA，并且在所有模拟结肠区域中乳酸杆菌属和双歧杆菌属增加。在治疗期间对SCFA和铵离子浓度没有影响。发酵乳改变了肥胖供体的微生物群，而没有改变代谢产物的产生。这可能是由于能够产生或不产生SCFA的细菌属之间以及具有高或低蛋白水解活性的细菌属之间丰度的平衡所致。我们的结果有助于阐明摄入益生菌低脂发酵山羊奶产品对结肠微生物群组成的影响。
