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Effects of chitosan oligosaccharide-nisin conjugates formed by Maillard reaction on the intestinal microbiota of high-fat diet-induced obesity mice model |
Xiaojie Zheng*, Xin Zhang** and Chunhua Xiong* |
*School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, **Department of Food Science and Engineering, School of Marine Sciences, Ningbo University, P.R. China |
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Abstract
Objectives: The goal of this study was to evaluate the modulatory effect of chitosan oligosaccharidenisin
conjugate (CON-C) on intestinal microbiota of human flora-associated (HFA) mice and also reveal
its effect towards the high-fat diet (HFD)-induced obesity. Both Chitosan oligosaccharides and nisin
showed great potential in modulating the intestinal microbiota, so it is worth to explore whether the
modulation effect of chitosan oligosaccharide could be improved by covalently binding with nisin.
Materials and Methods: CON-C was prepared by heating the mixed solution of chitosan
oligosaccharide and nisin at 80°C and pH 2.0 for 24h. The structure of CON-C were analyzed by
Fourier transform-infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The CON-C’s antiobesity
effect and modulatory effect toward intestinal microbiota were analyzed using human
flora-associated (HFA) mice model.
Results: CON-C could alleviated HFD-induced gut dysbiosis, by significantly decreasing the
numbers of Bifidobacterium and Lactobacillus/Enterococcus spp., and increasing the numbers of
Bacteroides–Prevotella and Clostridium groups. CON-C could also enriched the most differentially
expressed genes through KEGG pathways of biosynthesis of amino acids, two-component system,
and ATP binding cassette (ABC) transporters.
Conclusions: The improved therapeutic effect of CON-C against HFD-induced obesity has been
approved, and hence, CON-C has a great potential to be utilized as a functional food ingredient in
reducing body weight.
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Received: 18 January 2019
Published: 09 September 2019
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Corresponding Authors:
Chunhua Xiong, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China.
E-mail: xiongch@163.com
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美拉德反应产生的壳寡糖-乳酸链球菌素结合物对高脂饮食诱导的肥胖小鼠模型肠道菌群的影响
【目的】本研究的目的是评估壳寡糖-乳酸链球菌素结合物对与人类菌群相关小鼠肠道菌群的调节作用,并揭示其对高脂饮食(HFD)诱导肥胖作用。壳寡糖和乳链菌肽均具有调节肠道菌群的巨大潜力,因此值得探讨壳寡糖与乳酸链球菌素的共价结合能否改善其调节作用。
【材料与方法】壳寡糖-乳酸链球菌素结合物是通过将壳寡糖和乳酸链球菌素的混合溶液在80°C和pH 2.0的条件下加热24h后获得。通过傅立叶变换红外光谱(FT-IR)和X射线衍射(XRD)对壳寡糖-乳酸链球菌素结合物的结构进行分析。使用人体菌群相关小鼠模型分析了壳寡糖-乳酸链球菌素结合物的抗肥胖作用和对肠道菌群的调节作用。
【结果】壳寡糖-乳酸链球菌素结合物可通过显著减少双歧杆菌和乳杆菌/肠球菌的数量,并增加拟杆菌、普氏杆菌和梭状芽胞杆菌的数量来减轻高脂饮食(HFD)引起的营养不良。 壳寡糖-乳酸链球菌素结合物还可以通过氨基酸生物合成的KEGG途径、双组分系统和ATP结合盒(ABC)转运子来富集差异最大的基因。
【结论】壳寡糖-乳酸链球菌素结合物对HFD引起的肥胖症的改善治疗作用已获批准,因此壳寡糖-乳酸链球菌素结合物在降低体重方面具有巨大的潜力,可以用于功能性食品。
关键词:
壳寡糖,
乳酸链球菌素,
美拉德反应,
调节作用,
肠道菌群
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