Typical indigenous bacteria in the cecum of ddY mice fed a casein-beef tallow diet or whole-egg diet.


Journal

Journal of food biochemistry
ISSN: 1745-4514
Titre abrégé: J Food Biochem
Pays: United States
ID NLM: 7706045

Informations de publication

Date de publication:
12 2019
Historique:
received: 02 07 2019
revised: 13 09 2019
accepted: 13 09 2019
pubmed: 2 10 2019
medline: 29 9 2020
entrez: 2 10 2019
Statut: ppublish

Résumé

With the aim to prove the existence of food ingredient-susceptible indigenous bacteria (SIBs) in the gut, the gut microbiota of ddY mice fed a diet containing 20% milk casein and 17% beef tallow (CT diet) or 40% whole-egg powder (Egg diet) for 14 days were analyzed by 16S ribosomal RNA gene (V4) amplicon sequencing. At the genus level, abundance levels of Desulfovibrionaceae sp., Oscillospira, and Bacteroides were high in mice fed the CT diet. At the operational taxonomic unit level, Bacteroides acidifaciens- and Bacteroides caecimuris-like bacteria were highly abundant in mice fed the CT diet. Faecalibaculum rodentium- and Allobaculum stercoricanis-like bacteria were highly abundant in the mice fed the Egg diet. These sets of taxa were assumed to be estimates of casein-tallow SIBs and egg SIBs, respectively, in the gut microbiome. Among the SIBs, B. caecimuris and F. rodentium could be isolated using blood and liver agar. PRACTICAL APPLICATIONS: B. caecimuris and F. rodentium are regarded as casein-tallow and/or egg SIBs in mice. It is possible to demonstrate functionality with orally administered food ingredients. Isolation and application of human or livestock SIB is considered promising for the development of new probiotics and functional foods.

Identifiants

pubmed: 31573099
doi: 10.1111/jfbc.13064
doi:

Substances chimiques

Caseins 0
Fats 0
RNA, Ribosomal, 16S 0
tallow 98HPY76U4W

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

e13064

Informations de copyright

© 2019 Wiley Periodicals, Inc.

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Auteurs

Mayu Fukunaga (M)

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.

Katsunobu Suriki (K)

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.

Takashi Kuda (T)

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.

Ayane Shikano (A)

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.

Ai Toyama (A)

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.

Hajime Takahashi (H)

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.

Bon Kimura (B)

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.

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