South Asia Branch of National Engineering Center of Dairy Health for Maternal and Child, Guilin University of Technology, Guilin, China.
National Engineering Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China.
Food Funct. 2022 May 23;13(10):5701-5714. doi: 10.1039/d1fo03885k.
Yogurt consumption shows a wide range of effects on the gut microbial composition, and correlation of components in yogurt with the changes of gut microbia remains largely uncharacterized. We aimed to determine the effect of brown yogurt (SSN) on the composition of the gut microbiota and to explore the effects of the major components. We performed a randomized study of 70 healthy adults to compare the effects of SSN and standard probiotic-containing yogurt (YJD) during a 28-day intervention and a 10-day follow-up period. The results showed that the SSN group showed significant increases in the butyrate-producer , and ( < 0.05), whereas the YJD group showed increases in the butyrate-producer , and . There were reductions in the potential pathogens and in both groups ( < 0.05). The SSN group had more , , and than the YJD group ( < 0.001), but fewer , unspecified Clostridiales and ( < 0.01). These differences might be at least in part explained by the higher concentrations of monosaccharide, palmitoleic acid, and glutamine synthetase adenyltransferase in the SSN product ( < 0.05), which were positively associated with ( ≤ 0.001) and ( < 0.05), and negatively associated with ( < 0.01). The single strain of starter culture and lower content of polyunsaturated fatty acids (PUFA) in the SSN product were also related to the different changes of gut microbia, and the taxa and were negatively associated with starter culture and PUFA ( < 0.01). These findings suggested that SSN is rich in prebiotic components and might be beneficial for healthy adults. Furthermore, bacterial taxa with potential health benefits could be encouraged through improving the formulation and technology used to produce the dairy products.
酸奶的摄入对肠道微生物组成有广泛的影响，而酸奶中各成分与肠道微生物变化的相关性在很大程度上仍未被描述。我们旨在确定棕色酸奶（SSN）对肠道微生物群落组成的影响，并探索其主要成分的作用。我们进行了一项随机研究，比较了 70 名健康成年人在 28 天干预和 10 天随访期间饮用 SSN 和含标准益生菌酸奶（YJD）的效果。结果表明，SSN 组丁酸产生菌显著增加，（<0.05），而 YJD 组丁酸产生菌和（<0.05）增加。两组潜在病原菌（<0.05）均减少。SSN 组比 YJD 组有更多的（<0.001）、（<0.01）、（<0.001）和（<0.01），但更少的（<0.01）、未指定梭菌和（<0.01）。这些差异至少部分可以用 SSN 产品中单糖、棕榈油酸和谷氨酰胺合成酶腺苷转移酶浓度较高来解释（<0.05），它们与（≤0.001）和（<0.05）呈正相关，与（<0.01）呈负相关。SSN 产品中单菌株和多不饱和脂肪酸（PUFA）含量较低也与肠道微生物变化不同有关，（<0.01）与启动子培养物和 PUFA呈负相关。这些发现表明 SSN 富含益生元成分，可能对健康成年人有益。此外，可以通过改进用于生产乳制品的配方和技术来促进具有潜在健康益处的细菌分类群的生长。
