食品工业科技2017，Vol.38Issue(21)：289-294,341,7.DOI:10.13386/j.issn1002-0306.2017.21.057
常规食用调味面制品对青年志愿者肠道菌群多样性影响
Effect of consumption of seasoned flour products on gut microbiota in young volunteers
摘要
Abstract
In the current study,9 young volunteers were recruited and each subject consumption of a packet of seasoned flour products with the weight of 150 g for a continuous period of 2 weeks.Meanwhile,gut microbiota of subjects were monitored before starting,during and after stopping consumption for 2 weeks using high throughput sequencing technologies.The result indicated that consumption of seasoned flour products for 2 weeks significantly increased the gut microbiota diversity and richness by paired t test(p ＜ 0.05),but had no influence on the relative abundance of domain bacterial genus (p ＞ 0.05).Through principal coordinate analysis based on UniFrac and PERMANOVA based on Meta-Storm,it was shown that the consumption of seasoned flour products for 2 weeks couldn't alter the structural of gut microbiota.关键词
调味面制品/高通量测序/肠道微生物/青年Key words
seasoned flour products/high throughput sequencing/gut microbiota/young分类
轻工纺织引用本文复制引用
蔡宏宇,王艳,沈馨,马雪伟,王丹丹,余海忠,郭壮..常规食用调味面制品对青年志愿者肠道菌群多样性影响[J].食品工业科技,2017,38(21):289-294,341,7.基金项目
湖北省荆楚卓越工程师协同育人计划(201657) （201657）
湖北文理学院大学生创新创业训练计划项目(2017). （2017）
