Zhang Yanan, Mu Chunlong, Liu Shuai, Zhu Weiyun
Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China.
Anim Nutr. 2022 Aug 17;11:252-263. doi: 10.1016/j.aninu.2022.08.005. eCollection 2022 Dec.
Fructo-oligosaccharide (FOS) and pectin are known soluble dietary fibers and can influence gut microbiota and consequently modulate gut health. To understand the differential impact patterns of pectin vs. FOS in modulating gut microbiota in the small and large intestine, an ileal-cannulated pig model was adopted to compare the temporal and spatial effects of FOS and citrus pectin (CP) on the gut microbiota. Sixteen terminal ileal-cannulated pigs were randomly divided into 2 groups and fed with a standard diet supplemented with either 3% FOS or 3% CP for 28 d. The CP group and FOS group showed different microbial composition, especially in the feces, with time and location as major factors affecting microbiota in the CP group, and with only location contribution in the FOS group. In the feces, relative to the FOS group, the CP group showed higher abundance of and and lower abundance of and (adjusted < 0.05), a higher level of short-chain fatty acids and a lower level of lactate at both d 14 and 25 ( < 0.05), and more copy numbers of genes encoding key enzymes related to propionate () and butyrate () production and lactate utilization () ( < 0.05), indicating a greater degree of microbial carbohydrate fermentation. In the ileum, as compared with FOS, CP increased the bacteria with high capability of fermenting amino acids, including and (adjusted < 0.05), and the expression of enzymes responsible for amino acid fermentation (i.e. lysine decarboxylase), as well as the amino acid fermentation products (cadaverine and tyramine) ( < 0.05), indicating a greater degree of amino acid fermentation. Overall, our results highlight a differential dynamic impact of dietary CP vs. FOS on microbial composition and metabolism in the gut. The dietary CP has a stronger ability to promote microbial amino acid fermentation in the ileum and carbohydrate fermentation in the feces than FOS. These findings provide a new insight into the role of different fibers in gut nutrition and guidelines for the choice of fibers in manipulating gut health.
低聚果糖(FOS)和果胶是已知的可溶性膳食纤维,它们可以影响肠道微生物群,进而调节肠道健康。为了了解果胶与FOS在调节小肠和大肠肠道微生物群方面的不同影响模式,采用回肠造瘘猪模型比较FOS和柑橘果胶(CP)对肠道微生物群的时间和空间效应。16头回肠末端造瘘猪随机分为2组,分别饲喂添加3% FOS或3% CP的标准日粮28天。CP组和FOS组显示出不同的微生物组成,尤其是在粪便中,时间和位置是影响CP组微生物群的主要因素,而在FOS组中只有位置起作用。在粪便中,相对于FOS组,CP组在第14天和第25天显示出更高的丰度和更低的丰度(校正<0.05),短链脂肪酸水平更高,乳酸水平更低(<0.05),以及编码与丙酸()和丁酸()产生及乳酸利用()相关的关键酶的基因拷贝数更多(<0.05),表明微生物碳水化合物发酵程度更高。在回肠中,与FOS相比,CP增加了具有高氨基酸发酵能力的细菌,包括和(校正<0.05),以及负责氨基酸发酵的酶(即赖氨酸脱羧酶)的表达,以及氨基酸发酵产物(尸胺和酪胺)(<0.05),表明氨基酸发酵程度更高。总体而言,我们的结果突出了日粮CP与FOS对肠道微生物组成和代谢的不同动态影响。日粮CP比FOS具有更强的促进回肠中微生物氨基酸发酵和粪便中碳水化合物发酵的能力。这些发现为不同纤维在肠道营养中的作用提供了新的见解,并为选择用于调节肠道健康的纤维提供了指导。