Lulu Meng , Haishan Xie , Zhe Li , Kian Deng Tye , Ge Fan , Ting Huang , Hao Yan , Xiaomei Tang , Huijuan Luo , Xiaomin Xiao
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引用次数: 0
Abstract
This observational study investigated the transfer of maternal gut microbiota to the infant gut through breast milk and its implications for infant gut health. Fecal and breast milk samples were collected from 23 healthy mother-infant pairs, with 11 breast milk samples testing positive for microbial presence. Microbial source tracking revealed that 22.89 % of breast milk microbiota originated from the maternal gut, and 25.64 % of the infant gut microbiota was derived from breast milk. Shared OTUs between the paired maternal gut, breast milk, and infant gut had a median of 109 (range: 61–148). Genera such as Bifidobacterium, Escherichia-Shigella, and Bacteroides were common across the three sites. Comparisons with the sterile milk group (n = 12) indicated a potential role for breast milk microbiota in maternal-infant microbiota transmission. This study highlights breast milk as a significant medium for microbiota transfer and provides a theoretical basis for promoting infant gut health.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.