Molecular biology reports · 2025
Detection of bacteria affected by roasted burdock tea powder and fructooligosaccharide in human faecal culture.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Azuma Sae, Sato Mizuki, Nakamura Ayaka, Takahashi Hajime, Inoue Junji, Takayanagi Shu, Nakamura Madoka, Kuda Takashi
Аннотация
BACKGROUND: Burdock root is rich in gut fermentable fructan (inulin). This study aimed to clarify the effects of processed foods containing burdock on the gut microbiota by inoculating faecal slurries into cultures containing roasted burdock tea powder.
METHODS AND RESULTS: Human faecal slurries (n = 5) were inoculated into cultures containing 4% (w/v) roasted burdock tea powder that washed with 85% (v/v) ethanol (WBT), 0.4% fructooligosaccharide (FO), or both WBT and FO (BF). After 24 h of anaerobic incubation, lactate and acetate levels significantly increased in the BF and WBT cultures. Putrefactive compounds, such as ammonia and indole, were suppressed in BF and WBT cultures. Analysis of 16S rDNA (V3-V4 region) amplicon sequencing revealed that WBT increased the abundance of Bifidobacterium and Faecalibacterium spp. more than twofold; however, the effect varied among individuals. The amplicon sequences were used to predict metabolic functions using Tax4Fun and the Kyoto Encyclopedia of Genes and Genomes database. Histidine biosynthesis was suggested to be promoted in WBT cultures.
CONCLUSION: This in vitro study provides novel insights into the gut microbiota, typical WBT-responsible gut indigenous bacteria, such as Bifidobacterium and Faecalibacterium spp., and fermentable dietary fibre. Overall, these findings show the potential applications of burdock.
METHODS AND RESULTS: Human faecal slurries (n = 5) were inoculated into cultures containing 4% (w/v) roasted burdock tea powder that washed with 85% (v/v) ethanol (WBT), 0.4% fructooligosaccharide (FO), or both WBT and FO (BF). After 24 h of anaerobic incubation, lactate and acetate levels significantly increased in the BF and WBT cultures. Putrefactive compounds, such as ammonia and indole, were suppressed in BF and WBT cultures. Analysis of 16S rDNA (V3-V4 region) amplicon sequencing revealed that WBT increased the abundance of Bifidobacterium and Faecalibacterium spp. more than twofold; however, the effect varied among individuals. The amplicon sequences were used to predict metabolic functions using Tax4Fun and the Kyoto Encyclopedia of Genes and Genomes database. Histidine biosynthesis was suggested to be promoted in WBT cultures.
CONCLUSION: This in vitro study provides novel insights into the gut microbiota, typical WBT-responsible gut indigenous bacteria, such as Bifidobacterium and Faecalibacterium spp., and fermentable dietary fibre. Overall, these findings show the potential applications of burdock.