| 基于正常大鼠肠道微生物差异探讨不同药性淡豆豉药食两用的生物效应 |
| 投稿时间：2023-11-23 点此下载全文
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| 引用本文：张琳,付予劼,白莹,袁继巧,王满元.基于正常大鼠肠道微生物差异探讨不同药性淡豆豉药食两用的生物效应[J].中国现代中药,2024,26(10):1701-1709 |
| DOI：10.13313/j.issn.1673-4890.20231123008 |
| 摘要点击次数: 371 |
| 全文下载次数: 0 |
| 作者中文名 | 作者英文名 | 单位中文名 | 单位英文名 | E-Mail |
| 张琳 |
ZHANG Lin |
首都医科大学 中医药学院，北京 100069 |
School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China |
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| 付予劼 |
FU Yu-jie |
首都医科大学 中医药学院，北京 100069 |
School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China |
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| 白莹 |
BAI Ying |
首都医科大学 中医药学院，北京 100069 |
School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China |
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| 袁继巧 |
YUAN Ji-qiao |
首都医科大学 中医药学院，北京 100069 |
School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China |
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| 王满元* |
WANG Man-yuan |
首都医科大学 中医药学院，北京 100069 |
School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China |
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| 基金项目:国家自然科学基金项目（82274097） |
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| 中文摘要:目的 研究添加不同药性辅料发酵制备而成的淡豆豉对正常大鼠肠道微生物的调控作用。方法 SD大鼠按体质量随机分为对照组、生大豆组、未添加辅料发酵组和添加辅料发酵组（Ⅰ组：青蒿+桑叶；Ⅱ组：麻黄+紫苏叶；Ⅲ组：清瘟解毒汤+青蒿）。给予生大豆或淡豆豉不同提取物6周后，取大鼠盲肠内容物，利用16S rRNA测序技术观察各组大鼠肠道菌群变化；采用PICRUSt预测法分析各组的微生物功能差异。结果 与生大豆相比，食用淡豆豉能够增加大鼠肠道微生物的多样性；与未添加辅料发酵的淡豆豉相比，食用添加不同药性辅料发酵的淡豆豉能够减少大鼠肠道微生物的物种组成、降低乳酸杆菌属的相对丰度、增加Ruminococcaceae_UCG_005的相对丰度。各添加辅料发酵组之间比较，添加温性辅料组较其他2组乳酸杆菌属和Ruminococcaceae_UCG_005的相对丰度降低；添加寒、凉辅料组的门、属水平变化具有相似性。京都基因与基因组百科全书通路富集结果表明，寒性辅料发酵组大鼠肠道菌群在循环系统等功能类群的相对丰度显著降低，温性辅料发酵组肠道菌群在化学结构转换图、转运等功能类群的相对丰度显著降低；凉性辅料发酵组肠道菌群在化学结构转换图、循环系统等功能类群的相对丰度显著降低，并与糖的生物合成和代谢、转运和分解代谢密切相关。结论 淡豆豉药食两用具有客观生物学基础。饮食保健方面，淡豆豉能够适度增加肠道微生物的多样性，起到一定的疾病预防作用；药物治疗方面，淡豆豉有助于降低与免疫相关疾病的发生概率，不同药性辅料制备的淡豆豉在防治炎症疾病、神经性疾病和代谢类疾病方面存在不同的优势。 |
| 中文关键词:淡豆豉 药性 盲肠内容物 药食两用 |
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| Biological Effects of Different Medicinal Properties of Sojae Semen Praeparatum with Medicinal and Food Attributes Based on the Differences in Gut Microorganisms in Normal Rats |
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| Abstract:Objective To investigate the regulatory effects of Sojae Semen Praeparatum (SSP) prepared with different medicinal excipients through fermentation processes on the gut microbiota of normal rats.Methods SD rats were randomly divided into a control group, a raw soybean group, a fermentation group without excipients, and fermentation groups with excipients (Group Ⅰ: Artemisiae Annuae Herba+Mori Folium; Group Ⅱ: Ephedrae Herba+Perillae Folium; group Ⅲ: Qingwen Jiedu Decoction+Artemisiae Annuae Herba). After 6 weeks of administration of different extracts of raw soybeans or SSP, cecum contents were collected, and 16S rRNA sequencing was used to observe changes in the gut microbiota of each group. The PICRUSt tool was employed to analyze the functional differences in the microbiota among the groups.Results Compared with raw soybeans, consuming SSP increased the diversity of the gut microbiota. Compared with the fermentation group without excipients, consuming SSP fermented with different medicinal excipients reduced the species composition of the microbiota, decreased the relative abundance of Lactobacillus, and increased the relative abundance of Ruminococcaceae_UCG_005. The comparison between the groups with added excipients showed that the group with warm excipients had lower abundances of Lactobacillus and Ruminococcaceae_UCG_005 than the other two groups. The groups with cold and cool excipients showed similar changes at the phylum and genus levels. KEGG enrichment results indicated that the relative abundance of gut microbiota in functional categories such as "circulatory system" was significantly reduced in the cold excipient fermentation group, while in the warm excipient fermentation group, the relative abundance in functional categories such as "chemical structure transition diagram" and "transporter" was significantly reduced. The cool excipient fermentation group showed significant reductions in the relative abundance of gut microbiota in functional categories such as "chemical structure transition diagram" and "circulatory system", closely related to sugar biosynthesis and metabolism, transport, and catabolism.Conclusion There is an objective biological basis for the medicinal and edible uses of SSP. In dietary health, SSP can moderately increase the diversity of gut microorganisms and play a role in disease prevention. In pharmacotherapy, SSP can help reduce the incidence of immune-related diseases. SSP prepared with different medicinal excipients has different advantages in the prevention and treatment of inflammatory, neurological, and metabolic diseases. |
| keywords:Sojae Semen Praeparatum medicinal properties cecal contents medicinal and edible uses |
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