摘要
本试验研究了乌梅浸渍酒对小鼠肠道pH和肠道菌群的影响。将小鼠随机分成对照组、基酒组和乌梅浸渍酒组3组,连续灌胃6周后,采集小鼠肠道粪便样品,提取基因组DNA并进行16S rRNA高通量测序,分析小鼠粪便pH值和肠道菌群的变化。结果表明,基酒组和乌梅酒组小鼠体重显著增加,两者粪便pH均较对照组有显著升高;进一步通过肠道微生物序列发现乌梅浸渍酒组未重叠区域特有的分类单元OTUs最少,但在门、纲、目、科、属、种水平上,乌梅浸渍酒组OTUs均高于蒸馏水对照组和基酒组;与对照相比,乌梅浸渍酒组除Alpha多样性和Beta多样性较对照组显著提高外,厚壁菌门与拟杆菌门丰度比值显著增加,尤其是乳杆菌属和阿德勒菌属相对丰度提升显著,其中乳杆菌属数值变化最大。乌梅浸渍酒可以提高小鼠肠道pH值,在一定程度上改善肠道微生物菌群的丰度和多样性,促进有益菌的形成和肠道健康。
The effect of smoked plum liqueur on the intestinal pH and microbial flora in mice were studied.Mice were randomly divided into three groups:the control group,the base liquor group,and the smoked plum liqueur group.After continuous gavage for 6 weeks,the fecal samples of the mice were collected to extract the DNA,and 16S rRNA high-throughput sequencing was performed to analyze the changes of the intestinal pH and flora in mice.The results showed that the weights of the base liquor group and the liqueur group significantly increased,and the fecal pH of the two groups was significantly higher than that of the control group.It was found that the OTUs were the lowest in the non-overlapping region of the liqueur group,but the OTUs of the liqueur group were higher than the control group and the base liquor group at the phylum,class,order,family,genus,and species level.Compared with the control group,the liqueur group had higher Alpha and Beta diversity,higher abundance ratio of Firmucutes to Bacteroides,and higher relative abundance of Lactobacillus and Adleria,among which the number of Lactobacillus changed the most.Smoked plum liqueur could increase the intestinal pH of mice,and improve the abundance and diversity of the intestinal flora to a certain extent,promoting the formation of beneficial bacteria and intestinal health.
作者
邵静
王莎莎
李恒光
王丽平
陈晓红
高志红
SHAO Jing;WANG Shasha;LI Hengguang;WANG Liping;CHEN Xiaohong;GAO Zhihong(College of Horticulture,Nanjing Agricultural University,Nanjing,Jiangsu 210095;Institute of Pomology,Jilin Academy of Agricultural Sciences,Gongzhuling,Jilin 136100;Chongqing Jiangji Distillery Co.Ltd.,Chongqing 400600;College of Veterinary Medicine,Nanjing Agricultural University,Nanjing,Jiangsu 210095,China)
出处
《酿酒科技》
2025年第12期23-28,35,共7页
Liquor-Making Science & Technology
关键词
乌梅浸渍酒
肠道菌群
肠道PH
多样性
smoked plum liqueur
intestinal flora
intestinal pH
diversity
