三种粗粮粉体外调节肠道菌群的作用研究

通过在体外模拟构建消化和发酵体系,研究不同来源的三种麸皮(小麦麸皮、黑小麦麸皮和燕麦麸皮)配制成的粗粮粉对肠道菌群调节作用的影响。采用高通量测序技术16S rRNA对肠道菌群的多样性和组成进行分析,结果表明,粗粮粉发酵后微生物多样性降低,肠道菌群组成发生了较大变化,拟杆菌门比例下降,厚壁菌门比例升高,代谢产生的短链脂肪酸含量显著增多(p<0.05);其中,燕麦粗粮粉促进双歧杆菌体外增殖的效果优于其他两组粗粮粉,分别是小麦粗粮粉和黑小麦粗粮粉的1.45和2.14倍。本研究为调制加工性能好、保健价值高的粗粮粉配方提供了理论依据。

In vitro regulation effect of three kinds of bran-rich cereal flour on intestinal microbiota

The effects of three kinds of bran-rich cereal flour(wheat bran,rye wheat bran and oat bran)on the regulation of intestinal flora were studied by constructing simulated digestion and fermentation system in vitro. The diversity and composition of intestinal flora were analyzed by high throughput sequencing 16S rRNA. The results showed that the α-diversity of gut microbiota was decreased,the composition of intestinal microflora was significantly change,the diversity and the proportion of Bacteroidetes was decreased,the proportion of Firmicutes was increased,and the content of short-chain fatty acids produced by metabolism increased significantly(p<0.05). The effect of oat-rich cereal flour on the proliferation of Bifidobacterium in vitro was significantly higher than the other two groups,which was 1.45 and 2.14 times of wheat-rich cereal flour and rye-rich cereal flour respectively. This study provides a theoretical basis for the preparation of bran-rich cereal flour with good processing performance and high health care value.