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烘焙度对咖啡干预高脂膳食小鼠脂代谢与肠道菌群的影响

王春华 肖瀛 孙斌 潘亮 刘捷影 姜咏莹 周一鸣 叶琳 刘小杰

食品科学2025,Vol.46Issue(14):197-206,10.
食品科学2025,Vol.46Issue(14):197-206,10.DOI:10.7506/spkx1002-6630-20241129-203

烘焙度对咖啡干预高脂膳食小鼠脂代谢与肠道菌群的影响

Effect of Coffee Extracts with Different Roasting Degrees on Lipid Metabolism and Gut Microbiota in High-Fat Fed Mice

王春华 1肖瀛 1孙斌 2潘亮 2刘捷影 3姜咏莹 3周一鸣 2叶琳 2刘小杰1

作者信息

  • 1. 上海城建职业学院食品与旅游学院,上海 201415
  • 2. 上海应用技术大学香料香精技术与工程学院,上海 201418
  • 3. 上海中医药大学公共健康学院,上海 201203
  • 折叠

摘要

Abstract

This study aimed to explore the intervention effects of coffee extracts with different roasting levels on lipid metabolism disorders and gut microbiota in high-fat diet mice.Specifically,45 C57BL/6J male mice were randomly divided into five groups,which were fed a control diet(CON),a high-fat diet(HFD)alone and supplemented with lightly roasted(LC),moderately roasted(MC)and highly roasted(HC)coffee extracts,respectively for 9 weeks.After completion of the experimental period,changes in body mass and blood lipids were determined and the composition of the gut microbiota was identified using 16S rRNA gene sequencing.The results demonstrated that highly roasted coffee showed significantly better ameliorative effects on obesity,dyslipidemia and inflammatory reactions compared with moderately and lowly roasted coffee(P<0.05).The gut microbiota diversity analysis showed that highly roasted coffee significantly increased the ratio of relative abundance between Firmicutes and Bacteroidetes in HFD-fed mice and promoted the enrichment of probiotics such as Oscillospirales and Odoribacter.Meanwhile,it significantly increased the production of short-chain fatty acids(P<0.05),compared with the high-fat diet-fed group.Additionally,highly roasted coffee was significantly more effective in up-regulating the mRNA expression of the colonic tight junction protein Claudin-1 than moderately and lowly roasted coffee(P<0.05).In summary,highly roasted coffee had more significant intervention effects on obesity,and this may be attributed to the structural regulation of the gut microbiota.

关键词

咖啡/烘焙度/肠道菌群/脂代谢

Key words

coffee/roasting degree/gut microbiota/lipid metabolism

分类

轻工业

引用本文复制引用

王春华,肖瀛,孙斌,潘亮,刘捷影,姜咏莹,周一鸣,叶琳,刘小杰..烘焙度对咖啡干预高脂膳食小鼠脂代谢与肠道菌群的影响[J].食品科学,2025,46(14):197-206,10.

基金项目

上海科技成果转化促进会"联盟计划"项目(LM201956) (LM201956)

上海城建职业学院校级重点科研项目(CJKY202413) (CJKY202413)

食品科学

OA北大核心

1002-6630

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