Ibarlucea-Jerez M, Monnoye M, Chambon C, Gérard P, Licandro H, Neyraud E
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon, France.
UMR A 02.102 Procédés Alimentaires et Microbiologiques (PAM), Institut Agro Dijon, Univ. Bourgogne Franche-Comté, Dijon, France.
NPJ Sci Food. 2024 Aug 22;8(1):55. doi: 10.1038/s41538-024-00298-3.
Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet. Cheese consumption transiently modifies the oral microbiota and leads to a transient persistence of LAB in the oral cavity of 1/3 of the animals. The origin of this variability was partly explained by an overrepresentation of salivary proteins involved in the response to oxidative stress in animals without LAB persistence. These findings highlight the significance of fermented foods in shaping the diversity of the oral microbiota. Additionally, they suggest that variations in the salivary proteome among individuals may influence the permissiveness of the oral microbiota towards exogenous microorganisms.
出于健康和环境目的，建议食用发酵食品。虽然已知其会影响肠道微生物群，但还需要进一步研究以建立与口腔微生物群的联系。为此，我们研究了连续3周饮食后，每日食用含有3种乳酸菌（LAB）的模型奶酪对大鼠口腔微生物群的影响。食用奶酪会短暂改变口腔微生物群，并导致1/3的动物口腔中LAB短暂持续存在。这种变异性的部分原因是，在没有LAB持续存在的动物中，参与氧化应激反应的唾液蛋白含量过高。这些发现凸显了发酵食品在塑造口腔微生物群多样性方面的重要性。此外，它们表明个体间唾液蛋白质组的差异可能会影响口腔微生物群对外源微生物的耐受性。
