Comparing lactic acid bacteria biodiversity in irritable bowel syndrome and healthy gut microbiota

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science & Nutrition Pub Date : 2024-09-30 DOI:10.1002/fsn3.4477
Aysooda Azimi, Masoud Yavarmanesh, Mehran Gholamin
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Abstract

Irritable bowel syndrome (IBS) is a prevalent gut disorder linked to changes in the gut microbiota, including lactic acid bacteria (LAB). However, research on LAB biodiversity in IBS patients is limited. This study aimed to compare LAB microbiota in healthy individuals and those with IBS through biochemical and molecular techniques. Fecal samples from 15 IBS patients and 13 healthy individuals were collected, and LAB were isolated using biochemical methods. Fifty isolates were chosen based on Gram staining and catalase tests and identified through 16S rRNA gene sequencing. A phylogenetic tree was used to analyze strain diversity, and correlation diagrams and swarm plots were employed to explore variable relationships. The study revealed a significant difference in LAB numbers between IBS and healthy subjects, with average of 5.91 and 6.63, respectively. Most bacteria were Gram-positive cocci or bacilli, with homofermentative characteristics, except for one heterofermentative sample from the healthy group. Both IBS and healthy groups exhibited strains from Lactobacillus and Enterococcus genera, with Enterococcus faecium being predominant in both. Demographic analysis showed higher IBS prevalence among individuals aged 20–40, with IBS-C more common in women and IBS-D in men. The study concluded that individuals with IBS had significantly lower LAB microbiota counts, potentially impacting intestinal defense function. Further exploration of LAB behavioral and immunomodulatory traits may enhance understanding of intestinal microbiota's role in IBS and aid in developing treatment strategies.

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比较肠易激综合征与健康肠道菌群的乳酸菌多样性
肠易激综合征(IBS)是一种普遍的肠道疾病,与肠道微生物群的变化有关,包括乳酸菌(LAB)。然而,对IBS患者LAB生物多样性的研究有限。本研究旨在通过生化和分子技术比较健康个体和IBS患者的LAB微生物群。收集15例IBS患者和13例健康人的粪便样本,采用生化方法分离LAB。通过革兰氏染色和过氧化氢酶检测选择50株分离菌株,通过16S rRNA基因测序进行鉴定。采用系统发育树分析菌株多样性,采用相关图和群体图分析变量关系。研究发现,IBS受试者与健康受试者的LAB值有显著差异,平均分别为5.91和6.63。大多数细菌为革兰氏阳性球菌或杆菌,除来自健康组的1例异菌外,均具有同质发酵特征。肠易激综合征组和健康组均显示乳酸菌属和肠球菌属菌株,其中以屎肠球菌为主。人口统计学分析显示,IBS在20-40岁人群中患病率较高,其中IBS- c型多见于女性,IBS- d型多见于男性。该研究得出结论,IBS患者的LAB菌群数量明显较低,可能影响肠道防御功能。进一步探索乳酸菌的行为和免疫调节特征,可能有助于了解肠道微生物群在IBS中的作用,并有助于制定治疗策略。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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