Gut-mammary pathway: Breast milk microbiota as a mediator of maternal gut microbiota transfer to the infant gut

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 DOI:10.1016/j.jff.2024.106620
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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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.

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肠道-乳腺途径:母乳微生物群作为母体肠道微生物群转移到婴儿肠道的中介
本观察性研究调查了母体肠道微生物群通过母乳向婴儿肠道的转移及其对婴儿肠道健康的影响。收集了23对健康母婴的粪便和母乳样本,其中11对母乳样本的微生物检测呈阳性。微生物来源追踪显示,22.89%的母乳微生物群来源于母体肠道,25.64%的婴儿肠道微生物群来源于母乳。配对的母体肠道、母乳和婴儿肠道之间的共享OTUs中位数为109(范围:61-148)。双歧杆菌、埃希氏志贺氏菌和拟杆菌属在这三个地点都很常见。与无菌乳组(n = 12)的比较表明母乳微生物群在母婴微生物群传播中的潜在作用。本研究强调母乳是微生物群转移的重要媒介,为促进婴儿肠道健康提供了理论基础。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
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.
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