Recent trends in microbial flavour Compounds: A review on Chemistry,synthesis mechanism and their application in food

Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, its concept has been behind human practices. The interest in microbial flavour compounds has developed in the past several decades because of its sustainable way to supply natural additives for the food processing sector. There are also numerous health benefits from microbial bioprocess products, ranging from antibiotics to fermented functional foods. This review discusses recent developments and advancements in many microbial aromatic and flavouring compounds, their biosynthesis and production by diverse types of microorganisms, their use in the food industry, and a brief overview of their health benefits for customers.     

The role of IL-10 in microbiome-associated immune modulation and disease tolerance

Current research on the microbiome of humans and other species is revealing a fundamental role for the interaction between the microbiota and the immune system in determining the health status of the host. In these studies, the cytokine interleukin-10 (IL-10) is emerging as an important player. We present here an overview of the developments in the field emphasizing how the microbiota composition and its interplay with immune cells affect the health of the host through changes in IL-10 production. In addition, we explore the function that IL-10-producing immune cells may have on the qualitative and quantitative changes in the microbiota and thus influence the balance between microbial commensalism and pathogenicity. In the last section of this review, we present a summary of the strategies that target IL-10 for therapeutic purposes using probiotics, purified proteins or biologicals.     

肠道菌群与婴幼儿体重的研究进展

肥胖已成为全球急需解决的公共健康问题之一。新生儿体重过重伴随着易患各种感染性疾病和造成孕妇分娩困难等问题。另外,婴幼儿超重在儿童期和成年期更容易发生超重和肥胖问题。近年来,大量研究对肠道菌群与肥胖之间的调节和作用关系,以及影响肠道菌群组成的因素进行了深入的探索。本文主要从我国新生儿肥胖现状及其危害,肠道菌群与肥胖的关系,婴幼儿肥胖与影响肠道菌群组成的饮食、抗生素等因素之间的关系等多个方面综述肠道菌群与体重的最新进展,为预防婴幼儿肥胖提供有效依据。     

微生物在精神分裂症发病机制的研究现状

脑和肠道微生物群之间的相互作用逐渐被揭示。目前已经提出脑-肠轴失调和异常与各种中枢神经系统疾病有关。精神分裂症是一种病因不明的严重精神障碍。最近研究表明,肠道微生物的组成和数量变化会通过肠道菌群-肠-脑轴影响人类的认知和社会行为,这意味着肠道菌群在精神分裂症患者中可能起着重要的作用,并有望成为精神分裂症新的治疗靶点。本文综述了肠道菌群与精神分裂症相关性的研究进展,为预防和治疗精神分裂症等精神障碍类疾病提供了理论依据。     

肠道菌群与心血管疾病关系研究进展

近年来,越来越多的研究表明肠道菌群在心血管疾病、2型糖尿病、肥胖等疾病的发病过程中起着主要作用,肠道菌群组成改变以及肠道菌群代谢物水平改变是导致疾病发生发展的重要因素,人们对肠道菌群与宿主之间的相互作用产生极大兴趣。本文系统总结了肠道菌群组成结构改变及肠道菌群代谢物改变与动脉粥样硬化、高血压、心肌梗死、心力衰竭等心血管疾病的相关性,阐明了肠道菌群可能是促进心血管疾病发病的原因之一。因此,通过改变饮食结构和使用抗生素、益生菌制剂及肠道菌群代谢物氧化三甲胺(TMAO)小分子抑制剂,来调控肠道菌群组成及代谢物水平有望作为心血管疾病治疗的新靶点。     

肥胖患者HFA小鼠模型的建立

目的研究肥胖患者的肠道菌群在无菌小鼠体内的定植规律。方法选取20只无菌KM小鼠,接种肥胖患者的粪便,构建菌群人源化(HFA)动物模型,利用变性梯度凝胶电泳技术(DGGE)评价患者肠道菌群在无菌小鼠体内的定植规律。结果 HFA小鼠菌群平均丰富度(richness,S)为12.04±3.68,肥胖患者的条带S为24,为HFA小鼠S的2倍;肥胖患者Shannon指数(H')为3.02,HFA小鼠平均H'为2.46±0.33;HFA小鼠与人肠道菌群的总相似度为26%;大部分雌性HFA小鼠与雄性HFA小鼠在聚类分析图上分离,且雄性HFA小鼠与患者更为相似。结论HFA小鼠体内能部分模拟肥胖患者的微生物区系,且与患者性别相同的小鼠模拟得更好。本实验建立的HFA模型为肥胖与肠道菌群关系的进一步研究提供新的选择。     

Dissecting the in Vivo Metabolic Potential of Two Human Gut Acetogens

Fermenting microbial communities generate hydrogen; its removal through the production of acetate, methane, or hydrogen sulfide modulates the efficiency of energy extraction from available nutrients in many ecosystems. We noted that pathway components for acetogenesis are more abundantly and consistently represented in the gut microbiomes of monozygotic twins and their mothers than components for methanogenesis or sulfate reduction and subsequently analyzed the metabolic potential of two sequenced human gut acetogens, Blautia hydrogenotrophica and Marvinbryantia formatexigens in vitro and in the intestines of gnotobiotic mice harboring a prominent saccharolytic bacterium. To do so, we developed a generally applicable method for multiplex sequencing of expressed microbial mRNAs (microbial RNA-Seq) and, together with mass spectrometry of metabolites, showed that these organisms have distinct patterns of substrate utilization. B. hydrogenotrophica targets aliphatic and aromatic amino acids. It increases the efficiency of fermentation by consuming reducing equivalents, thereby maintaining a high NAD⁺/NADH ratio and boosting acetate production. In contrast, M. formatexigens consumes oligosaccharides, does not impact the redox state of the gut, and boosts the yield of succinate. These findings have strategic implications for those who wish to manipulate the hydrogen economy of gut microbial communities in ways that modulate energy harvest.     

A comparative in vitro investigation into the effects of cooked meats on the human faecal microbiota

Protein fermentation is one of the important microbial activities in the human colon. Meat foods rich in protein provide substantial resource for this metabolic activity. However, little information exists on the relative impact of different meats on the composition and activities of the human gut microbiota. Similarly, little information is available on the confounding effects of cooking on these activities. In this study, beef, chicken and fish (salmon) were examined in vitro for their impact on the human faecal microbiota. The influence of cooking method was also investigated by using either frying or boiling. Upon fermentation over 48 h the Clostridium perfringens/histolyticum group increased significantly in number in the beef fermentations, either fried (p = 0.023) or boiled (p = 0.017). Cooking method appeared to influence Clostridium spp. growth, with higher numbers in fried meat compared to boiled meats after 5 h (p = 0.024) and 48 h (p = 0.003) fermentation. Significant differences between meat types were also seen for numbers of Bifidobacterium spp. at 48 h (p = 0.028), Bacteroides group at 24 h (p = 0.016) as well as Coriobacterium/Atopobium group at 10 h (p = 0.038). Most types of short chain fatty acids increased significantly in concentration over the experiment (p < 0.05). Significant differences between meat types were found in n-butyric acid production at 24, 30 and 48 h (p = 0.015, p = 0.024 and p = 0.035 respectively) and in i-valeric acid production at 10, 24, 30 and 48 h (p = 0.026, p = 0.002, p = 0.019 and p = 0.022 respectively). The concentration of i-valeric acid differed significantly between cooking methods at 24 h (p = 0.042). These findings suggest that both the type of meat and cooking process can influence fermentation profiles within the human gut microbiota. Interactions between ingested cooked meats and the gut microbiota may represent a novel corollary to mechanisms underlying the observed increased risk of intestinal and systemic diseases associated with high intake of certain meats/processed meats.     

Potential role for gut microbiota in cell wall digestion and glucoside detoxification in Tenebrio molitor larvae

Tenebrio molitor larvae were successfully reared free of cultivatable gut lumen bacteria, yeasts and fungi using two approaches; aseptic rearing from surface sterilized eggs and by feeding larvae with antibiotic-containing food. Insects were reared on a rich-nutrient complete diet or a nutrient-poor refractory diet. A comparison of digestive enzyme activities in germ free and conventional insects containing a gut microbiota did not reveal gross differences in enzymes that degrade cell walls from bacteria (lysozyme), fungi (chitinase and laminarinase) and plants (cellulase and licheninase). This suggested that microbial-derived enzymes are not an essential component of the digestive process in this insect. However, more detailed analysis of T. molitor midgut proteins using an electrophoretic separation approach showed that some digestive enzymes were absent and others were newly expressed in microbiota-free larvae. Larvae reared in antibiotic-containing refractory wheat bran diet performed poorly in comparison with controls. The addition of saligenin, the aglycone of the plant glucoside salicin, has more deleterious effects on microbiota-free larvae than on the conventionally reared larvae, suggesting a detoxifying role of midgut microbiota. Analysis of the volatile organic compounds released from the faecal pellets of the larvae shows key differences in the profiles from conventionally reared and aseptically reared larvae. Pentadecene is a semiochemical commonly found in other beetle species. Here we demonstrate the absence of pentadecene from aseptically reared larvae in contrast to its presence in conventionally reared larvae. The results are discussed in the light of the hypothesis that microbial products play subtle roles in the life of the insect, they are involved in the digestion of refractory food, detoxification of secondary plant compounds and modify the volatile profiles of the insect host.