Detection and isolation of bacteria affected by dietary cumin, coriander, turmeric, and red chili pepper in the caecum of ICR mice

Journal of Functional Foods

Ai Toyama¹  Takashi Kuda²  Mayu Fukunaga³  Hajime Takahashi³  Minori Goto³  Yumeng Xia³  Bon Kimura³ 

[1] Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan;Corresponding author.;Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan;

关键词: Gut microbiome;    Spice;    Mice;    Cumin;    Coriander;    Turmeric;   

DOI  :  

来源: DOAJ

【 摘 要 】

Some food ingredients are thought to be correlated with the gut microbiome. To clarify the presence of susceptible gut indigenous bacteria (SIB) against four popular spices, ICR mice were fed with a high-sucrose diet containing no-fibre (NF), 2% w/w cumin-seeds (CM), coriander-seeds (CR), turmeric (TM), or red chili pepper (RP) for seven days. The caecal microbiome was examined by 16S rDNA amplicon sequencing using a MiSeq system. Principal coordinate analysis of operational taxonomic units (OTUs) revealed microbiome alterations in the CM, CR, and RP groups. Typical SIB in the CM, CR, TM, and RP groups were Bacteroides acidifaciens- and Bacteroide sartorii-like, Lactobacillus johnsonii-like, Bifidobacterium pseudolongum-like, and RP-SIB Lactobacillus murinus--like bacteria, respectively. [Clostridium] innocuum- and Faecalibaculum rodentium-like bacteria were suppressed by the spices. Of the SIB identified, B. pseudolongum, L. johnsonii, L. murinus, and [Clostridium] innocuum were isolated and identified using BL agar and a 16S rDNA BLAST search, respectively.

【 授权许可】

Unknown