文献类型：期刊文献

英文题名：Fermented Myriophyllum aquaticum and Lactobacillus plantarum Affect the Distribution of Intestinal Microbial Communities and Metabolic Profile in Mice

作者：Li, Yueyang[1];Ling, Yuxi[1];Liu, Jia[2];Zhang, Michael[3];Li, Zuming[1];Bai, Zhihui[4];Wu, Zhenlong[5];Xia, Ran[2];Wu, Zhichao[2];Wan, Yingxin[1];Zhou, Qiyun[1]

通讯作者：Li, ZM[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Dept Food Sci, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Internal Trade Food Sci & Technol Beijing Co Ltd, Beijing 102209, Peoples R China;[3]Univ Manitoba, Dept Phys & Astron, Winnipeg, MB R3T 2N2, Canada;[4]Chinese Acad Sci, Res Ctr Ecoenvironm Sci, Beijing 100085, Peoples R China;[5]China Agr Univ, Coll Anim Sci & Technol, Beijing 100193, Peoples R China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院食品科学系

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Dept Food Sci, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China.|[11417146]北京联合大学生物化学工程学院食品科学系;[11417]北京联合大学;[1141726]生物化学工程学院;[114172]北京联合大学应用文理学院;

年份：2022

卷号：8

期号：5

外文期刊名：FERMENTATION-BASEL

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000801400100001)】；

基金：This paper was supported by the Beijing Natural Science Foundation (grant number 6173033), the Beijing Union University Foundation (grant number 12213611605-001), Academic Research Projects of Beijing Union University (grant number ZK70202003), and Internal Trade Food Science and Technology (Beijing) Co., Ltd. Cooperation Projects (grant number 202116).

语种：英文

外文关键词：Myriophyllum aquaticum; Lactobacillus plantarum; solid-state fermentation; gut microbiota; metabolomics

摘要：This research explores the effects of fermented Myriophyllum aquaticum (F) and Lactobacillus plantarum BW2013 (G) as new feed additives on the gut microbiota composition and metabolic profile of mice. Crude protein (p = 0.045), lipid (p = 0.000), and ash (p = 0.006) contents in Myriophyllum aquaticum (N) were improved, whereas raw fiber (p = 0.031) content was decreased after solid-state fermentation by G. Mice were fed with no additive control (CK), 10%N (N), 10%N + G (NG), 10%F (F), and 10%F + G (FG). High-throughput sequencing results showed that, compared with the CK group, Parabacteroides goldsteinii was increased in treatment groups and that Lactobacillus delbrueckii, Bacteroides vulgatus, and Bacteroides coprocola were increased in the F and FG groups. Bacteroides vulgatus and Bacteroides coprocola were increased in the F group compared with the N group. Metabolomic results showed that vitamin A, myricetin, gallic acid, and luteolin were increased in the F group compared with the N group. Reduction in LPG 18:1 concentration in the N and F groups could be attenuated or even abolished by supplementation with G. Furthermore, 9-oxo-ODA was upregulated in the FG group compared with the F group. Collectively, N, F, and G have beneficial effects on gut microbiota and metabolic profile in mice, especially intake of FG.