1. 柔嫩梭菌灌胃的高盐饮食小鼠血清炎症因子 及粪便肠道菌群, 短链脂肪酸水平观察.
- Author
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雷超, 刘聪, and 刘志华
- Abstract
Objective To observe the changes of serum inflammatory factors, gut microbiota, and short chain fatty acids in feces of mice on a high-salt diet intragastrically administered Clostridium leptum. Methods Sixteen C57BL/6 male mice were randomly divided into the experimental group and control group. Mice in both groups were fed with a highsalt diet containing 8% NaCl for 16 weeks. Mice in the experimental group were gavaged with 2 mL Clostridium leptum sus‐ pension (109 CFU/mL) every other day, while mice in the control group were gavaged with 2 mL ultrapure water every oth‐ er day. Serum interleukin (IL) -1B, IL-6 and tumor necrosis factor-α (TNF-α) were detected by the ELISA. The fresh fe‐ cal samples were collected from mice for 16S rDNA high-throughput sequencing and short-chain fatty acids quantification. Results The serum levels of IL-1B, IL-6, and TNF-α in the experimental group were lower than those in the control group (all P<0. 05). The results of gut microbiota α-diversity and β-diversity analysis showed that the structure and diversity of gut microbiota in the experimental group significantly different from those in the control group. Compared with the control group, the relative abundance of Bacteroidetes and Proteobacteria in the experimental group increased, while the relative abundance of Firmicutes and Verrucobacteria decreased (all P<0. 05). At the species level, the Lactobacillus was significantly enriched in the experimental group, while the opportunistic pathogens such as Staphylococcus xylose and Staphylococcus lentus were significantly enriched in the control group. The concentrations of propionic acid, butyric acid and caproic acid in the experimental group were higher than those in the control group (all P<0. 05). Conclusion Clostridium leptum could reduce the levels of serum inflammatory factors, change the structure of gut microbiota and affect the metabolism of short chain fatty acids in the mice on a high-salt diet. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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