Université de Pau Et Des Pays de L'Adour, E2S UPPA, INRAE, NUMEA, 64310 Saint Pée sur Nivelle, France.
Centro de Investigación Mariña, Laboratorio de Fisioloxía Animal, Departamento de Bioloxía Funcional e Ciencias da Saúde, Facultade de Bioloxía, Universidade de Vigo, E-36310 Vigo, Spain.
FEMS Microbiol Lett. 2024 Jan 9;371. doi: 10.1093/femsle/fnae039.
Short-term adaptation of the microbiota could promote nutrient degradation and the host health. While numerous studies are currently undertaking feeding trials using sustainable diets for the aquaculture industry, the extent to which the microbiota adapts to these novel diets is poorly described. The incorporation of carbohydrates (CHO) within a 100% plant-based diet could offer a novel, cost-effective energy source that is readily available, potentially replacing the protein component in the diets. In this study, we investigated the short-term (3 weeks) effects of a high CHO, 100% plant-based diet on the mucosal and digesta associated microbiota diversity and composition, as well as several metabolic parameters in rainbow trout. We highlighted that the mucosa is dominated by Mycoplasma (44.86%). While the diets did not have significant effects on the main phyla (Proteobacteria, Firmicutes, and Actinobacteria), after 3 weeks, a lower abundance of Bacillus genus, and higher abundances of four lactic-acid bacteria were demonstrated in digesta. In addition, no post-prandial hyperglycemia was observed with high carbohydrate intake. These results provide evidence for the rapid adaptation of the gut microbiota and host metabolism to high CHO in combination with 100% plant ingredients in rainbow trout.
短期的微生物群适应可以促进营养物质的降解和宿主健康。虽然目前有许多研究正在使用可持续饮食进行水产养殖的喂养试验，但微生物群对这些新型饮食的适应程度还描述得不够充分。在 100%植物性饮食中添加碳水化合物 (CHO) 可以提供一种新颖、具有成本效益的能源，这种能源容易获得，有可能替代饮食中的蛋白质成分。在这项研究中，我们研究了高 CHO、100%植物性饮食对虹鳟鱼黏膜和消化相关微生物群多样性和组成以及几个代谢参数的短期（3 周）影响。我们强调黏膜主要由支原体（44.86%）主导。尽管饮食对主要门（变形菌门、厚壁菌门和放线菌门）没有显著影响，但 3 周后，消化物中芽孢杆菌属的丰度降低，四种乳酸菌的丰度增加。此外，高碳水化合物摄入并没有导致餐后高血糖。这些结果为肠道微生物群和宿主代谢对虹鳟鱼中高 CHO 与 100%植物成分的快速适应提供了证据。
