常规食用调味面制品对青年志愿者肠道菌群多样性影响

蔡宏宇; 王艳; 沈馨; 马雪伟; 王丹丹; 余海忠; 郭壮

doi:10.13386/j.issn1002-0306.2017.21.057

常规食用调味面制品对青年志愿者肠道菌群多样性影响

湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所
当阳市妇幼保健院检验科
襄阳出入境检验检疫局综合实验室

基金项目:

湖北省荆楚卓越工程师协同育人计划(201657)；湖北文理学院大学生创新创业训练计划项目(2017)；

详细信息

作者简介:
蔡宏宇 (1996-) , 女, 本科生, 研究方向:食品生物技术, E-mail:1486721051@qq.com。;

郭壮 (1984-) , 男, 博士, 副教授, 研究方向:食品生物技术, E-mail:guozhuang1984@163.com。;

中图分类号: TS201.4
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出版历程
- 收稿日期: 2017-04-17

Effect of consumption of seasoned flour products on gut microbiota in young volunteers

Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science, Hu Bei University of Arts and Science
Inspection Department, Dangyang City Maternal and Child Health Hospital
Xiangyang Entry-exit Inspection and Quarantine Bureau Comprehensive Laboratory

摘要

摘要: 招募了9名在校大学生志愿者,每位志愿者每隔一天食用一包约150 g的调味面制品,持续2周累计食用7包,分别于食用前一日、食用完次日及2周后采集粪便样品,并采用高通量测序技术对其肠道微生物群落结构进行解析。通过配对t检验发现,食用调味面制品2周可以显著提高志愿者肠道微生物的多样性和丰富度（p<0.05）,而对优势菌属的相对含量没有影响（p>0.05）。通过基于Uni Frac距离的主坐标分析和基于Meta-Storm距离的非参数多元方差分析发现,食用调味面制品2周不会对志愿者肠道菌群群落结构产生影响。
- 调味面制品 /
- 高通量测序 /
- 肠道微生物 /
- 青年
Abstract: In the current study, 9 young volunteers were recruited and each subject consumption of a packet of seasoned flour products with the weight of 150 g for a continuous period of 2 weeks. Meanwhile, gut microbiota of subjects were monitored before starting, during and after stopping consumption for 2 weeks using high throughput sequencing technologies. The result indicated that consumption of seasoned flour products for 2 weeks significantly increased the gut microbiota diversity and richness by paired t test ( p < 0.05) , but had no influence on the relative abundance of domain bacterial genus ( p > 0.05) .Through principal coordinate analysis based on Uni Frac and PERMANOVA based on Meta-Storm, it was shown that the consumption of seasoned flour products for 2 weeks couldn't alter the structural of gut microbiota.
- seasoned flour products /
- high throughput sequencing /
- gut microbiota /
- young

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