Department of Health and Nutritional Sciences, South Dakota State University, Brookings, SD 57007, USA.
Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
Nutr Res. 2020 Oct;82:25-33. doi: 10.1016/j.nutres.2020.06.017. Epub 2020 Jul 6.
Targeting gut microbiota with probiotics has emerged as a promising nutritional approach for the prevention of obesity and metabolic syndrome. Cultured dairy products can be effectively employed for the delivery of probiotics to the gut as well as for the support of growth and survival of probiotic bacteria. The purpose of this study was to characterize the effects of probiotic-enriched pasteurized milk and dairy products (Greek-style yogurt and cottage cheese) of different origins (cow, goat, and camel) on taxonomic composition of the mouse gut microbiota. We hypothesized that cultured dairy products can be an effective vector for the delivery of probiotics to the gut because of its nutritional value, acidic nature, and long shelf-life. Mice were fed a standard low fat, plant polysaccharide-rich (LF/PP) diet supplemented with the probiotic-enriched milk and dairy products for 5 weeks. Next generation sequencing of DNA from mouse fecal samples was used to characterize the bacterial relative abundance. Mice fed a diet supplemented with camel milk demonstrated characteristic changes in the gut microbiota, which included an increase in relative abundance of order Clostridiales and genus Anaerostipes. Mice fed a diet supplemented with the probiotic-enriched cow cheese exhibited an increase in the relative abundance of order Clostridiales, family Ruminococcaceae, and family Lachnospiraceae. The results obtained and their bioinformatics analysis support the conclusion that camel milk and the probiotic cow cheese induce changes in the mouse gut microbiota, which can be characterized as potentially beneficial to health compared to the changes associated with a standard diet. These findings imply that probiotic-enriched milk and dairy products can be highly effective for the delivery and support of probiotic bacteria of the gut.
以益生菌为靶点的肠道微生物群已成为预防肥胖和代谢综合征的一种很有前途的营养方法。发酵乳制品可以有效地将益生菌递送到肠道，并支持益生菌的生长和存活。本研究的目的是研究不同来源（牛、山羊和骆驼）的益生菌强化巴氏奶和乳制品（希腊酸奶和松软干酪）对小鼠肠道微生物群的分类组成的影响。我们假设，由于发酵乳制品的营养价值、酸性和长保质期，它可以成为将益生菌递送到肠道的有效载体。用添加了益生菌的强化巴氏奶和乳制品喂养的低脂、富含植物多糖的（LF/PP）饮食喂养小鼠 5 周。通过对小鼠粪便样本的 DNA 进行下一代测序来描述细菌相对丰度。用骆驼奶喂养的小鼠的肠道微生物群发生了特征性变化，包括梭菌目和厌氧棒状菌属的相对丰度增加。用添加了益生菌强化的奶酪喂养的小鼠的梭菌目、瘤胃科和毛螺菌科的相对丰度增加。所得结果及其生物信息学分析支持以下结论：骆驼奶和益生菌强化的奶酪会引起小鼠肠道微生物群的变化，与标准饮食相关的变化相比，这些变化可能对健康有益。这些发现表明，益生菌强化的牛奶和乳制品可以非常有效地将益生菌递送到肠道并支持其生长。
