The gut microbiota are mainly composed of Bacteroidetes and Firmicutes and are crucial for metabolism and immunity. Muribaculaceae are a family of bacteria within the order Bacteroidetes. Muribaculaceae produce short-chain fatty acids via endogenous (mucin glycans) and exogenous polysaccharides (dietary fibres). The family exhibits a cross-feeding relationship with probiotics, such as Bifidobacterium and Lactobacillus. The alleviating effects of a plant-based diet on inflammatory bowel disease, obesity, and type 2 diabetes are associated with an increased abundance of Muribaculaceae, a potential probiotic bacterial family. This study reviews the current findings related to Muribaculaceae and systematically introduces their diversity, metabolism, and function. Additionally, the mechanisms of Muribaculaceae in the alleviation of chronic diseases and the limitations in this field of research are introduced.

Excessive intake of foxtail millet may negatively affect health status due to its low protein digestibility and the presence of anti-nutritional factors. And early-life nutrition supplementation dramatically influences health status. This study aims to investigate the impact of different foxtail millet addition amounts in early life, including 30%, 50%, and 70%, on the cognitive ability of mice to clarify their effects on the health of mice partially . Both 50% and 70% foxtail millet diets caused the cognitive impairment in mice. In addition, foxtail millet interventions caused significant changes in gut microbiota of mice. In particular, mice in the 70% foxtail millet diet group exhibited the most evident changes in gut microbiota and fecal metabolic profile. The bacteria Ileibacterium, unclassified_f__Erysipelotrichaceae, Bifidobacterium, Staphylococcus, and Blautia marked the changes in intestinal flora of mice with the increase of foxtail millet addtion amounts. In addition, tryptophan metabolism and arginine and proline metabolism were the two pathways that contributed the most to the metabolic profile changes due to 50% and 70% foxtail millet diets. Collectively, the cognitive impairment in mice due to 50% and 70% foxtail millet intake was associated with gut microbiota alterations.

绿豆是亚洲人,特别是中国人经常食用的一种豆类,前期研究表明绿豆具有多种健康功效,然而其食用方法单一,限制了消费量的提升.本研究旨在开发绿豆含量高,加工品质及食用品质好的挂面.为探究粉碎、超微粉碎、挤压膨化3种预处理方式对绿豆添加量4％～50％的面团品质的影响,采用快速黏度分析仪、混合实验仪和质构仪分别测定面粉的淀粉糊化特性、面团流变特性和质构特性.结果表明:超微粉碎和挤压膨化两种加工方式都能改善面条的品质.本研究拓展了绿豆的食用方法,为工业化绿豆挂面的生产提供了理论依据.

摄入一定量杂粮可降低一些慢性代谢疾病的发病率,但目前杂粮摄入量没有统一的标准,尚不清楚杂粮摄入过多是否会对健康产生不良影响.以小米添加量为20％、40％、60％、80％的饲料喂养3周龄C57 BL/6 J小鼠,持续12周,采用自动血生化分析仪、16 S rRNA高通量基因测序、气相色谱-质谱联用仪分析了不同摄入量小米对小鼠血脂水平、肠道菌群和粪便短链脂肪酸的影响.结果发现,80％摄入量的小米显著增加了小鼠血清的总胆固醇、高密度脂蛋白胆固醇和低密度脂蛋白胆固醇的水平,同时增加了肠道丙酸、丁酸、异丁酸和戊酸的含量.肠道菌群分析结果表明,所有小米干预组的拟杆菌门(Bacteroidota)、Muribaculaceae的丰度上升,厚壁菌门(Firmicutes)、放线菌门(Actinobacteriota)、乳杆菌科(Lactobacillaceae)、双歧杆菌属(Bifidobacterium)的丰度下降.摄入不同添加量小米的小鼠肠道菌群组成具有较大差异,其中20％小米摄入量组的小鼠菌群中显著富集了另枝菌属(Alistipes)、副拟杆菌属(Parabacteroides)、肠杆菌属(Enterorhabdus),而80％摄入量小米显著降低了小鼠菌群中的粪杆菌属(Faecalibaculum)、布劳特氏菌属(Blautia)和罗氏菌属(Rose-buria)的丰度.研究结果表明,20％摄入量的小米就能有效调节小鼠肠道菌群,而过高摄入量(80％)的小米使小鼠血脂水平升高,降低了肠道菌群的多样性和均匀度以及有益菌的丰度,所以要理性看待杂粮的营养价值,避免过量摄入.

近年来很多研究表明,以粟米为基础的日常饮食具有降血糖、降血脂等功效.粟米中的膳食纤维、蛋白质、多酚等能够改善糖脂代谢紊乱,主要通过抑制相关酶活性,调节胰岛素信号转导通路等改善糖代谢;通过抑制炎症因子水平,调节相关基因表达等改善脂代谢.本文综述粟米调节糖脂代谢的功能组分和相关分子机制,指出研究存在的问题及未来发展方向,为粟米基础研究和产业化开发提供参考.

目前研究表明饮食会对炎症性肠病(IBD)产生影响.谷物是人们日常饮食不可或缺的部分,摄入谷物能够降低炎症性肠病、结直肠癌的风险,这是因为其中的膳食纤维、植物化学物质、氨基酸具有修复黏膜屏障,清除自由基,减少炎症反应,抗癌症以及调节肠道菌群等作用.然而,麦类谷物中含有的麦胶蛋白和淀粉酶-胰蛋白酶抑制剂存在加重IBD的风险,说明谷物对于炎症性肠病来说可能是一把"双刃剑".以谷物为对象,综述谷物及其成分对炎症性肠病的影响.

As amajor by-product of mung bean processing, mung bean coat (MBC), which is rich in polyphenols and dietary fiber, is deemed to be mainly responsible for the health benefits of mung bean. However, its beneficial effects on the hyperglycemia, hyperlipidemia, and gut microbiota composition in prediabetic mice is not fully understood. The objective of this study was to investigate the efficacy of MBC in alleviating high-fat diet and streptozotocin-induced prediabetes. Herein, compared with the model control, dietary supplementation with MBC (3%, w/w) for 12 weeks significantly decreased the fasting blood glucose (24.60%), total cholesterol (15.72%), triglyceride (14.41%), and low-density lipoprotein cholesterol (22.45%). Furthermore, the improvements in glucose tolerance were reflected in the reduction of the area under the curve (AUC) and incremental AUC by approximately 23.08% and 51.18%, respectively. 16S rRNA gene sequencing of fecal microbiota suggested that MBC promoted the enrichment of beneficial bacteria (Roseburia and Bifidobacterium) and the production of short-chain fatty acids. All of the results from this study provided a scientific reference for avoiding the functional ingredients waste of MBC and expanding its application value.

通过建立的高脂饲养联合链脲佐菌素诱导的糖尿病小鼠模型,探究绿豆皮对糖尿病小鼠糖脂代谢的影响.动物实验结果表明,将6％的绿豆皮添加到高脂饲料中,通过连续8周的干预,与模型组糖尿病小鼠相比,干预组小鼠的血糖、血脂和糖化血清蛋白水平显著降低(P<0.05),胰岛素分泌水平显著升高(P<0.05),葡萄糖耐量显著改善(P<0.05).通过对肝组织和胰腺组织进行病理学观察发现,补充绿豆皮可有效缓解糖尿病小鼠的肝和胰腺组织损伤.绿豆皮对糖尿病小鼠具有显著的改善作用,为扩大绿豆皮的应用以及辅助降糖功能食品的开发具有重要的意义.

以盐丰和辽星大米为研究对象,通过含量和滋味活性值(TAV)变化,揭示储藏期间氨基酸和可溶性糖对大米味感的贡献程度.采用气相色谱-质谱联用仪(GC-MS)对大米挥发性物质进行定性分析,同时运用电子舌和电子鼻阐明总体风味差异.结果 表明:高温增加氨基酸和果糖含量,减少蔗糖和葡萄糖含量.储藏期间的天冬氨酸、谷氨酸、丝氨酸、甘氨酸、丙氨酸、缬氨酸、赖氨酸、异亮氨酸、亮氨酸、组氨酸、精氨酸和蛋氨酸TAV值大于1,且谷氨酸的TAV值最大.蔗糖仅对辽星有甜味贡献;葡萄糖和果糖在储藏期间几乎没有甜味贡献.通过偏最小二乘回归分析建立储藏大米味感物质预测模型,鲜味、甜味氨基酸,葡萄糖和蔗糖的相关系数均接近或超过80％,预测效果较好.挥发性物质在储藏期间发生明显变化,新生成吡嗪类、呋喃酮类、呋喃类、醛类、醇类、酸类等.此外,电子舌和电子鼻判别因子分析可以明显区分不同储藏条件下的大米样品,其进一步表明大米在储藏期间总体味感和气味具有差异.

为了探讨储藏温度对大米品质的影响,本实验以'辽星'大米为对象,研究其在不同储藏温度(15℃、室温20～25℃、37℃)下品质指标的变化规律,初步确定各指标所符合的动力学模型,旨在为大米储藏期间品质变化和含量预测提供参考.结果表明:储藏期间温度越高,对大米胚乳表面形态影响越大,37℃储藏300 d时大米已达到劣质水平.储藏期间大米的理化性质、外观特性、质构、蒸煮和糊化特性均发生明显改变,且温度越高,变化越大.综合脂肪酸值和过氧化氢酶活力来看,大米在15℃、室温和37℃下的储藏期分别为240、180、120?d,超过这个期限大米品质会受到影响.此外,气相色谱-离子迁移谱表明,储藏温度越高,大米储藏结束时的1-丁醇、二甲基二硫、环己酮浓度越高,故这些物质可能是大米储藏过程中产生不良气味的关键物质,进一步通过主成分分析发现不同储藏温度下的大米在气味组分上已具有明显差异.在动力学模型上,采用零级动力学模型可较好地反映大米储藏过程中的脂肪质量分数、膨胀率、米汤pH值、米汤固形物含量、脂肪酶活力、脂肪酸值和过氧化氢酶活力的变化规律,一级动力学模型则可较好地反映巯基质量分数和吸水率的变化规律.

This study aimed to investigate the beneficial effects of whole and decorticated mung beans on the regulation of serum glucose and lipid disorders in HFD/STZ-induced prediabetic mice, and to further explore their gut microbiota modulatory effects.