基于高通量测序技术分析腌腊肉制品对小鼠肠道菌群的影响

Effects of cured meat products on the gut microbiota of mice based on high-throughput sequencing technology

中文关键词:  腌腊肉制品  高通量测序  肠道菌群

英文关键词:cured meat products  high-throughput sequencing technology  gut microbiota

中文摘要:

      目的 基于高通量测序技术探究腌腊肉制品对小鼠肠道菌群的影响。方法 取36只小鼠随机分成3组, 雌雄各半每组12只, 分别为对照组、低剂量组和高剂量组, 饲养一段时间, 收集小鼠粪便及肠道内容物进行菌群分析, 研究摄入腌腊肉对小鼠肠道微生物群落的影响。结果 与对照组相比, 低剂量组和高剂量组的总菌落数均无显著差异(P>0.05), 但革兰氏阴性菌菌落数与革兰氏阳性菌菌落数变化显著(P<0.05); 乳杆菌菌落数低剂量组无明显变化(P>0.05), 高剂量组变化显著(P<0.05)。小鼠肠道菌群16S核糖体RNA (16S ribosomal RNA, 16S rRNA)高通量测序结果分析表明, 从实验第4周开始, 高剂量组的肠道微生物群落α多样性要显著低于对照组(P<0.05); 而从第12周开始, 低剂量组的α多样性也开始有了明显下降。高剂量组和低剂量组小鼠肠道微生物群落中发生变化的菌种类型基本一致, 表现为革兰氏阳性菌占比增加, 拟杆菌门、螺旋菌属等的相对丰度增加, 乳杆菌属的相对丰度减少。从实验第4周起, 各组小鼠之间代谢通路在糖代谢、氨基酸代谢、蛋白代谢等方面均有差异, 在第8周差异减小, 在第12周高、低剂量与对照组差异较显著(P<0.05), 高剂量与低剂量组之间差异性加大。结论 持续性摄入腌腊肉制品可改变小鼠肠道菌群结构与组成, 造成肠道微生态结构失衡, 改变有益与有害菌群在小鼠肠道中的定植情况, 这可能与诱发肠道疾病有一定相关性。

英文摘要:

      Objective To investigate the effects of cured meat products on the gut microbiota of mice based on high-throughput sequencing technology. Methods Mice were randomly divided into 3 groups, with half male and half female. Each group consisted of 12 mice, including the control group, the low-dose group, and the high-dose group, and feeding for a period of time. The feces and intestinal content of mice were collected for microbial structure research, and the effects of consuming cured meat on the gut microbiota of mice was analyzed. Results There was no significant difference in total bacterial count between the control group and the experimental group (P>0.05), however the changes in the number of Gram negative bacterial colonies and Gram positive bacterial colonies were significant (P<0.05). The number of lactic acid bacteria in the high-dose group showed significant changes (P<0.05), while the low-dose group had no significant changes (P>0.05). The high-throughput sequencing analysis of 16S ribosomal RNA (16S rRNA) in the gut microbiota of mice showed that the alpha diversity of the gut microbiota in the high-dose group was significantly lower than that in the control group (P<0.05) starting from the 4th week of the experiment, and starting from 12th week, that of the low-dose group also began to decrease significantly. The types of bacteria that changed in the gut microbiota of mice in the high-dose and low-dose groups were almost the same, with an increase in the proportion of Gram positive bacteria, an increase in the relative abundance of Bacteroidetes and Spirochetes, and a decrease in the relative abundance of Lactobacillus. Starting from the 4th week of the experiment, there were differences in metabolic pathways between each group of mice in terms of glucose metabolism, amino acid metabolism, protein metabolism, etc. The differences were self-compensated at the 8th week, and significant differences were observed between the high-dose and low-dose groups and the control group at the 12th week (P<0.05). The differences between the high-dose and low-dose groups increased. Conclusion Continuous intake of cured meat products can change the structure and composition of the gut microbiota, cause imbalance in the gut microbiota structure, and alter the colonization of beneficial and harmful microbiota in the intestine of mice, which may be related to the induction of intestinal diseases.