Detection and isolation of the typical gut indigenous bacteria from ddY mice fed a casein-beef tallow-based or egg yolk-based diet.

Allobaculum Bacteroides vulgatus Lachnospiraceae Lactobacillus murinus beef tallow casein egg yolk gut microbiome mice

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:
07 2020
Historique:
received: 27 12 2019
revised: 27 02 2020
accepted: 21 03 2020
pubmed: 29 5 2020
medline: 22 6 2021
entrez: 29 5 2020
Statut: ppublish

Résumé

The effects of whole egg on the cecal microbiome of ddY mice has been reported. To investigate the existence of susceptible indigenous bacteria (SIB) to egg yolks (EY), mice were fed a diet containing either 20% (w/w) milk casein and 17% beef tallow (CT) or 12% milk casein and 27% EY for 14 days, and then, the cecal microbiome was analyzed by 16S rRNA (V4) amplicon sequencing. To isolate the typical species in each diet group, culture-dependent viable bacterial counts were determined on Blood Liver (BL) and Gifu Anaerobic Medium (GAM) agar plates. The amplicon sequencing analysis revealed typical CT-SIB, such as Lachnospiraceae-like bacteria, and EY-SIB, such as Allobaculum-, Lactobacillus murinus-, and Bacteroides vulgatus-like bacteria. Two of the detected SIB species, L. murinus- and B. vulgatus-like bacteria, were successfully isolated from the BL and GAM agar plates and defined using a 16S rDNA BLAST search. PRACTICAL APPLICATIONS: The SIB defined in the CT and EY groups might have some effects on the nutritional and functional chemical compounds in the milk casein, beef tallow, and/or EY. Analysis of its functional properties of the isolates might develop the new and unique probiotic strains.

Identifiants

pubmed: 32462679
doi: 10.1111/jfbc.13246
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

e13246

Informations de copyright

© 2020 Wiley Periodicals LLC.

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Auteurs

Mayu Fukunaga (M)

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.

Yumeng Xia (Y)

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

Saori Nakamura (S)

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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