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    Home > Biochemistry News > Microbiology News > The main food regulates the intestinal bacteri group of Mongolian population in China.

    The main food regulates the intestinal bacteri group of Mongolian population in China.

    • Last Update: 2020-09-18
    • Source: Internet
    • Author: User
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    .The intestinal bacteria are closely related to human health, and it is generally believed that eating habits have a great influence on the structure of the intestinal bacteria. East and West cultures and the living habits of ethnic groups in different parts of China have created differences in food culture, with Mongolians using fermented dairy products and red meat as their main food, and eating less carbohydrates than mainland ethnic groups. Therefore, this study used 26 Mongolians as the research object to explore the structure of their primitive intestinal bacteri groups, and continuously eat carbohydrate staples, change their eating habits, in order to observe the main food for the structure of the intestinal bacteria and metabolic pathways of the regulatory role.Test MethodTrial Design 1. Subjects Conducted a three-week scientific study of 26 Mongolian subjects aged 22-35, during which participants were guaranteed to be free of gastrointestinal diseases and without taking any antibiotics.. 2. The test processDuring the trial, the staple food is replaced once a week (week 1: wheat, week 2: rice, week 3: oats) to ensure that each person receives the same amount and variety of food per day.. 3. The detection methodstool samples collected at 4 points in 0-3 weeks and sequenced using a combination of 3rd generation PacBio SMRT and Heseq 4000 technology.Test Results 1. Response of the intestinal bacteria to changes in staple foodsA total of 104 stool samples collected at 4 points in 0-3 weeks were collected for macro-genome analysis, with an average of 61225132 high-quality sequences per microbiome and 1617,412 non-redundant genes constructed. At the taxonomic level, unstagested UniFrac master coordinate analysis (PCoA) at the species level was performed (Figure 1). There was no significant clustering between samples at different points in time, and fluctuations in the intestinal bacteria were limited by the individual, indicating that changes in the intestinal virlobes caused by differences in staple foods were smaller than between individuals. By extracting and comparing the taxonomic and functional characteristics of the intestinal bacteriome structure of the subjects at each point in time (Bray-Curtis distance matrix), we found that changing the diet can quickly change the microbiome structure and metabolic pathways of each individual (Figure 2). Therefore, we can conclude that staple foods can quickly change the gut bacteria, but this change is limited to individual levels. In addition, when comparing the effects of the three staple foods on gut microorganisms, weighted UniFrac distance analysis from different points in time observed that wheat had the greatest impact on gut microbiomes, followed by rice and oats (Figure 3).
    . Figure 1: The main component (PCoA) score chartbased on all samples of unstialized UniFrac indicators, Figure 2: Changed staple foods rapidly alter the structure and metabolic pathways of each individual's microbiome(B) Bray-Curtis distance between different staple food groups based on functional characteristic richness.After changes in staple foods, differences in specific species were found in metabolic pathways at the taxonomic and functional levels, and as shown in Table 1, there was a significant decrease in Lactobacillus, lively gastrobacteria, common psythons and Maasai pyrethroids during the week of wheat as a staple food, but significantly increased in Bifidobacteria, Bifidobacteria and Alistipes indistinctus. When rice and oats were used as staples in weeks 2 and 3 respectively, there was a sharp decline in the number of young Bifidobacteria, long Bifidobacteria, and sticky-slip ross bacteria in week 2 and 3, respectively, while in week 3, there was a sharp increase in Bifidobacteria and white mycobacteria. At the functional level, the Z-score for each pathway or module was calculated (Figure 4), and we found a significant decrease in the microbial synthesis abundance of the associated amino acids in the first week, while the microbial metabolism of carbohydrates continued to grow. At the same time, it was found that the microorganism's ability to metabolize and enzyme sugar showed a high degree of consistency with the relative content changes of fructose and glucose in wheat, rice and oats.. Table 1: Details of the composition of intestinal bacteribus at different points in timeFigure 4: Relevant metabolic module scores at different points in time 2. Correlation between bacterial species and the function of changes in staple foods After Spearman correlation analysis (Figure 5), it was found that the above species were generally positively related to phosphate transferase system (PTS) and amino-tRNA biosynthetics, and negatively related to FoxO signaling path and cyanide amino acid metabolism.. Figure 5: Spearman Correlation Analysis . Functional specificity of the gut bacteri group to carbohydrate utilizationA total of 383 enzymes associated with carbohydrate metabolism were identified by annotations in the Carbohydrate Active Enzyme Database (CAZy) of non-redundant genes. We observed significant differences in enzymes between different staple food groups, mainly related to the metabolism of glucose. Through clustering analysis, the correlation distribution between microbial species and glycoactive enzymes was demonstrated, and two distinct clusters were found, and a network was established between each species and its metabolic enzymes (Figure 6).. Figure 6: Specificity of the intestinal bacterium to carbohydrate utilization 4. Relationship between the intestinal bacterium and the main nutrients, antibiotic resistance genes According to the fitting curve, we observed that with the gradual increase in the content of non-digestive carbohydrates (dietary fiber) in the diet, the number of line-line sterines decreased, while the number of thick-walled bacillus menmen increased (Figure 7A). At the same time, psyrobacteria and metamorphic bacillus were positively related to fat and digestible carbohydrates in the diet, respectively (Figure 7A).classified 290 annotated antibiotic resistance genes (ARG) into 53 antibiotic catalogues and found the highest ARG levels associated with vancomycin, followed by ARG gene abundances associated with esters, tetracycline, penicillin and chloramphenicol by more than 0.001% (Figure 7B).
    . Figure 7: (A) Linear relationship between the gut microbiome and the main nutrients. (B) Relationship between intestinal bacteri groups, dietary nutrition and ARGs test findings Staple foods can alter the structure of the human gut virlobes, with wheat affecting gut microbes the most in the three carbohydrate (wheat, rice and oats) staples, followed by rice and oats. However, the effect of staple foods on intestinal bacteria is still smaller than that of individuals. Wheat and oats contribute to the survival of the genus Bifidobacteria, while rice inhibits Bifidobacteria. It is also found that there is a linear relationship between the specificity of the intestinal bacterium to carbohydrate utilization and the main nutrients and metabolic function genes.
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