Colonization Potential to Reconstitute a Microbe Community in Pseudo Germ-Free Mice After Fecal Microbe Transplant From Equol Producer.

16S rRNA gene amplicon sequencing equol producer fecal microbiota transplantation human microbiota-associated mice model pseudo germ-free mice

Journal

Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977

Informations de publication

Date de publication:
2020
Historique:
received: 17 12 2019
accepted: 13 05 2020
entrez: 26 6 2020
pubmed: 26 6 2020
medline: 26 6 2020
Statut: epublish

Résumé

Human intestinal microbiota plays a crucial role in the conversion of isoflavones into equol. Usually, human microbiota-associated (HMA) animal models are used, since it is difficult to establish the mechanism and causal relationship between equol and microbiota in human studies. Currently, several groups have successfully established HMA animal models that produce equol through germ-free mice or rats; however, the HMA model of producing equol through pseudo germ-free mice has not been established. The objective of this study is to establish an HMA mice model for equol production through pseudo germ-free mice, mimicking the gut microbiota of an adult human equol producer. First, a higher female equol producer was screened as a donor from 15 volunteers. Then, mice were exposed to vancomycin, neomycin sulfate, metronidazole, and ampicillin for 3 weeks to obtain pseudo germ-free mice. Finally, pseudo germ-free mice were inoculated with fecal microbiota of the equol producer for 3 weeks to establish HMA mice of producing equol. The results showed that (i) the ability to produce equol was partially transferred from the donor to the HMA mice. (ii) Most of the original intestinal microbiota of mice were eliminated after broad-spectrum antibiotic administration. (iii) The taxonomy data from HMA mice revealed similar taxa to the donor sample, and the species richness returned to the level close to the donor. (iv) The family

Identifiants

pubmed: 32582121
doi: 10.3389/fmicb.2020.01221
pmc: PMC7291926
doi:

Types de publication

Journal Article

Langues

eng

Pagination

1221

Informations de copyright

Copyright © 2020 Liang, Zhao, Zhang, Fang, Zhong, Liao, Wang, Guo, Liang and Wang.

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Auteurs

Wenou Liang (W)

College of Food Science, South China Agricultural University, Guangzhou, China.

Lichao Zhao (L)

College of Food Science, South China Agricultural University, Guangzhou, China.
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.

Jingfeng Zhang (J)

College of Food Science, South China Agricultural University, Guangzhou, China.

Xiang Fang (X)

College of Food Science, South China Agricultural University, Guangzhou, China.

Qingping Zhong (Q)

College of Food Science, South China Agricultural University, Guangzhou, China.

Zhenlin Liao (Z)

College of Food Science, South China Agricultural University, Guangzhou, China.

Jie Wang (J)

College of Food Science, South China Agricultural University, Guangzhou, China.

Yingyu Guo (Y)

College of Food Science, South China Agricultural University, Guangzhou, China.

Huijun Liang (H)

College of Food Science, South China Agricultural University, Guangzhou, China.

Li Wang (L)

College of Food Science, South China Agricultural University, Guangzhou, China.

Classifications MeSH