Li Ru, Chen Xuehong, Shi Cong, Zhu Yi
College of Food and Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221018, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods. 2025 Jan 8;14(2):170. doi: 10.3390/foods14020170.
This study aimed to assess the impact of radish sprouts on the gut microbiota of healthy individuals. Radish sprout additives, subjected to short-term storage and steam treatment, were used to intervene in an in vitro culture of human gut microbiota. The influence of radish sprouts on the gut microbiota was evaluated by monitoring short-chain fatty acid (SCFA) content and proportion in the fermentation broth, and microbial diversity was assessed using 16S rDNA amplicon sequencing. The results indicated that the gut microbiota produced a substantial amount of SCFA within 48 h of fermentation, with a right-skewed distribution across all groups. The addition of both digestates enhanced diversity, while and diversity remained stable between the control and fresh sprout groups. The 30 s steam treatment group showed an increase in and a decrease in diversity. The abundance of , , and was significantly higher in both the fresh and steam-treated groups compared to the control. Both fresh and steam-treated radish sprout digestates enriched gut microbiota diversity, with steam treatment showing superior effects. These findings suggest that radish sprout consumption may positively influence gut microbiota, with steam treatment potentially enhancing these benefits.
本研究旨在评估萝卜芽对健康个体肠道微生物群的影响。将经过短期储存和蒸汽处理的萝卜芽添加剂用于干预人体肠道微生物群的体外培养。通过监测发酵液中短链脂肪酸（SCFA）的含量和比例来评估萝卜芽对肠道微生物群的影响，并使用16S rDNA扩增子测序评估微生物多样性。结果表明，肠道微生物群在发酵48小时内产生了大量的SCFA，所有组的分布呈右偏态。两种消化产物的添加均增加了多样性，而对照和新鲜芽组之间的多样性保持稳定。30秒蒸汽处理组的多样性增加，多样性降低。与对照组相比，新鲜组和蒸汽处理组中、和的丰度显著更高。新鲜和蒸汽处理的萝卜芽消化产物均丰富了肠道微生物群的多样性，蒸汽处理显示出更好的效果。这些发现表明，食用萝卜芽可能对肠道微生物群产生积极影响，蒸汽处理可能会增强这些益处。
