Korth Nate, Parsons Leandra, Van Haute Mallory J, Yang Qinnan, Hurst Preston, Schnable James C, Holding David R, Benson Andrew K
Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, United States.
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
Front Microbiol. 2022 Jul 14;13:921456. doi: 10.3389/fmicb.2022.921456. eCollection 2022.
The effects of fiber, complex carbohydrates, lipids, and small molecules from food matrices on the human gut microbiome have been increasingly studied. Much less is known about how dietary protein can influence the composition and function of the gut microbial community. Here, we used near-isogenic maize lines of conventional popcorn and quality-protein popcorn (QPP) to study the effects of the mutation and associated quality-protein modifiers on the human gut microbiome. blocks the synthesis of major maize seed proteins (α-zeins), resulting in a compensatory synthesis of new seed proteins that are nutritionally beneficial with substantially higher levels of the essential amino acids lysine and tryptophan. We show that QPP lines stimulate greater amounts of butyrate production by human gut microbiomes in fermentation of popped and digested corn from parental and QPP hybrids. In human gut microbiomes derived from diverse individuals, bacterial taxa belonging to the butyrate-producing family , including the genera and were consistently increased when fermenting QPP vs. parental popcorn lines. We conducted molecular complementation to further demonstrate that lysine-enriched seed protein can stimulate growth and butyrate production by microbes through distinct pathways. Our data show that organisms such as can utilize lysine and that other gut microbes, such as spp., instead, utilize fructoselysine produced during thermal processing (popping) of popcorn. Thus, the combination of seed composition in QPP and interaction of protein adducts with carbohydrates during thermal processing can stimulate the growth of health-promoting, butyrate-producing organisms in the human gut microbiome through multiple pathways.
食物基质中的纤维、复合碳水化合物、脂质和小分子对人类肠道微生物群的影响已得到越来越多的研究。而关于膳食蛋白质如何影响肠道微生物群落的组成和功能，我们了解得还很少。在这里，我们使用传统爆米花和优质蛋白爆米花（QPP）的近等基因玉米品系，来研究突变及相关优质蛋白修饰剂对人类肠道微生物群的影响。（该突变）阻断了主要玉米种子蛋白（α-醇溶蛋白）的合成，导致新种子蛋白的代偿性合成，这些新种子蛋白在营养上有益，其必需氨基酸赖氨酸和色氨酸的含量显著更高。我们发现，在对亲本和QPP杂交种的爆米花进行发酵和消化后，QPP品系能刺激人类肠道微生物群产生更多的丁酸。在源自不同个体的人类肠道微生物群中，当发酵QPP与亲本爆米花品系时，属于产生丁酸家族的细菌类群，包括某属和某属，持续增加。我们进行了分子互补实验，以进一步证明富含赖氨酸的种子蛋白可以通过不同途径刺激微生物生长和产生丁酸。我们的数据表明，某生物体可以利用赖氨酸，而其他肠道微生物，如某菌属，反而利用爆米花热加工（爆米花制作）过程中产生的果糖赖氨酸。因此，QPP中的种子成分组合以及热加工过程中蛋白质加合物与碳水化合物的相互作用，可以通过多种途径刺激人类肠道微生物群中促进健康、产生丁酸的生物体的生长。
