Effect of Non-Viable Lactobacillus paracasei L9 in Normal Temperature Yogurt on Modulating Gut Microbiota and Relieving Constipation(灭活型副干酪乳杆菌L9常温酸奶调节肠道菌群缓解便秘作用研究)
摘要
In order to evaluate the effect of non-viable Lactobacillus paracasei L9 (L9) in normal temperature yogurt on relaxing constipation and modulating gut microbiota, sixty-one subjects with constipation were recruited and divided into two groups, drinking normal temperature yogurt or yogurt containing non-viable L9 for 28 days, respectively. Constipation-related symptoms, the content of short chain fat acids (SCFAs) and variation of gut microbiota were analyzed. Compared to the group drinking normal temperature yogurt, the results in group drinking yogurt with non-viable L9 were as follows:the defecation frequency was significantly increased (P<0.05), the defecation condition and consistency scores were remarkably reduced (P<0.01), the content of butyric acid was dramatically increased (P<0.01), propionic acid and total acid were significantly increased (P<0.05), and bacterial species producing SCFAs such as Blautia, Ruminococcus_2 and _hallii_group were significantly increased. The results indicated that normal temperature yogurt with non-viable L9 could help to relieve constipation and modulate gut microbiota, which might provide a theoretical basis for developing functional foods containing non-viable L9.(为评价灭活型副干酪乳杆菌L9常温酸奶润肠通便和调节肠道菌群的作用,招募便秘受试者61人,随机分为两组,分别饮用普通常温酸奶和含L9的常温酸奶28d,饮用结束后分析受试者便秘相关症状、粪便短链脂肪酸含量和肠道菌群的变化情况。结果显示:与常温酸奶组相比,灭活型副干酪乳杆菌L9常温酸奶组受试者排便次数显著增加(P<0.05),排便状况和粪便性状评分极显著降低(P<0.01)；粪便中丁酸含量极显著增加(P<0.01),丙酸和总酸含量显著增加(P<0.05)；并显著增加产短链脂肪酸的菌属,如Blautia、Ruminococcus＿2和＿hallii＿group。研究结果表明,与普通常温酸奶相比,灭活副干酪乳杆菌L9常温酸奶具有更好的调节肠道菌群缓解便秘的作用。本研究旨在为开发含有灭活副干酪乳杆菌L9的相关功能食品提供理论依据。)