丙酸盐
蔷薇花
发酵
食品科学
丁酸盐
短链脂肪酸
生物
乳酸菌
生物化学
双歧杆菌
微生物代谢
化学
新陈代谢
细菌
遗传学
作者
Lei Xu,Qiaoru Yu,Lixue Ma,Tingting Su,Dongjie Zhang,Di Yao,Zhijiang Li
标识
DOI:10.1016/j.foodres.2023.112949
摘要
In vitro simulated digestion and fecal fermentation were performed to investigate the influence of mixed grains on gut microbes. In addition, the key metabolic pathways and enzymes associated with short-chain fatty acids (SCFAs) were explored. The mixed grains exhibited an observable regulatory effect on the composition and metabolism of intestinal microorganisms, especially in probiotics, such as Bifidobacterium spp., Lactobacillus spp., and Faecalibacterium spp. WR (wheat + rye), WB (wheat + highland barley) and WO (wheat + oats) tended to generate lactate and acetate, which are related to Sutterella, Staphylococcus, etc. WQ (wheat + quinoa) induced high propionate and butyrate accumulation by consuming lactate and acetate, mainly through Roseburia inulinivorans, Coprococcus catus and Anaerostipes sp., etc. Moreover, bacteria enriched in different mixed grain groups regulated the expression of pivotal enzymes in metabolic pathways and then affected the generation of SCFAs. These results provide new knowledge on the characteristics of intestinal microbial metabolism in different mixed grain substrates.
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