[논문]발효 김치가 흰쥐의 장내 미생물 형성에 미치는 영향

안수진; 김재영; 김인성; 비슈누 아디카리; 유다윤; 김정아; 권영민; 이상석; 최인순; 조광근

doi:10.5352/jls.2019.29.9.986

발효 김치가 흰쥐의 장내 미생물 형성에 미치는 영향
Modulation of Intestinal Microbiota by Supplementation of Fermented Kimchi in Rats 원문보기

생명과학회지 = Journal of life science, v.29 no.9, 2019년, pp.986 - 995

안수진 (경남과학기술대학교 동물소재공학과) , 김재영 (경남과학기술대학교 양돈과학기술센터) , 김인성 (경남과학기술대학교 동물소재공학과) , 비슈누 아디카리 (아칸소대학교 가금류학과) , 유다윤 (경남과학기술대학교 동물소재공학과) , 김정아 (경남과학기술대학교 동물소재공학과) , 권영민 (아칸소대학교 가금류학과) , 이상석 (순천대학교 동물자원과학과) , 최인순 (신라대학교 생명과학과) , 조광근 (경남과학기술대학교 동물소재공학과)

초록
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장내 미생물은 숙주의 건강을 유지하는 데 중요한 역할을 하며, 식단에 의하여직접적으로 영향을 받아 조절된다. 김치는 식이 섬유와 젖산균(LAB)이 풍부한 발효 식품이다. 발효 김치가 장내 미생물의 구성에 미치는 영향을 조사하기 위하여 6주령의 수컷 Sprague-Dawley 흰쥐 45마리를 대상으로 기본 사료(CON), 발효 김치(FK)와 키토산 첨가 발효 김치(CFK)를 각각 4주간 급여 하였다. 체중과 사료 섭취량을 매주 측정하였으며, 미생물 분석은 장내용물 수집 후 pyrosequencing을 통하여 16S rRNA 유전자 분석으로 확인 하였다. FK 및 CFK군은 대조군에 비해 체중, 사료 효율 및 혈중 triglyceride 농도가 감소한 것으로 나타났다. 장내 미생물의 다양성은 대조군에 비해 FK와 CFK군 모두에서 증가하였다. 비만과 관련된 Firmicutes 미생물이 감소한 반면, 체중 감소와 관련된 Bacteroidetes 미생물이 증가하였다. 젖산균과 체중 감소 관련 박테리아 및 butyrate 생산 박테리아는 대조군에 비해 FK 및 CFK군에서 증가하였다. 발효 김치는 비만을 억제하고 장내 유익한 미생물의 성장을 촉진하였다.

Abstract ▼ AI-Helper

Intestinal microbiota play a key role in maintaining the host's health, and variety and richness of this microbiota is directly influenced and modulated by the host's diet. Kimchi is a fermented food rich in dietary fibers and lactic acid bacteria (LAB). To investigate the effect of fermented kimchi on the host's response and the composition of intestinal microbiota, 45 male Sprague-Dawley rats six weeks old were divided into three experimental groups that received either a basal diet (CON) or a basal diet supplemented with fermented kimchi (FK) or chitosan-added fermented kimchi (CFK) for four weeks. Body weights and feed intakes were measured weekly, and the intestinal contents were collected aseptically and were used for 16S rRNA gene profiling via pyrosequencing. As compared to the control, FK and CFK groups showed less body weight gain, feed efficiency, and blood triglyceride concentration. The diversity of intestinal microbiota was increased in both FK and CFK as compared to the control. At the phylum level, obesity-associated Firmicutes decreased, while leanness-associated Bacteroidetes increased. At the genus-level, the genera that consist of LAB, leanness-associated bacteria, and butyric acid-producing bacteria increased in FK and CFK as compared to the control. The overall results suggest that the consumption of fermented kimchi can reduce obesity and promote the host's health through mechanisms involving the modulation of intestinal microbiota.

주제어

표/그림 (7)

그림 Fig. 1. The effects of the consumption of the diets supplemented with fermented kimchi (FK) and chitosan-added fermented kimchi (CFK) in comparison to the basal diet group (CON) on (A) body weight gain, (B) total feed intake, (C) average daily body weight gain, and (D) feed efficiency of the Sprague-Dawley rats.
그림 Fig. 2. Effects of the consumption of the diets supplemented with the fermented kimchi (FK) and chitosan-added fermented kimchi (CFK) on fat metabolism of the Sprague- Dawley rats in comparison to the basal diet group (CON). (A) LDL cholesterol, (B) HDL cholesterol, and (C) triglyceride.
표 Table 1. The number of different taxonomic groups at different levels of hierarchical classification in the intestinal microbiota of the Sprague-Dawley rats fed with the basal diet (CON), the basal diet with supplemented fermented kimchi (FK) or chitosan-added fermented kimchi (CFK)
그림 Fig. 3. The relative abundance of different phyla in the intestinal microbiota of the Sprague-Dawley rats fed with the basal diet (CON), the basal diet with supplemented fermented kimchi (FK) or chitosan-added fermented kimchi (CFK). (A) Bar graph showing the relative abundance of 9 phyla, and (B) Pie graph showing only two dominant phyla, Firmicutes and Bacteriodetes, highlighting the changes in the ratio of the two phyla in FK and CFK in comparison to CON.
그림 Fig. 4. Heat map showing the relative abundance of 9 phyla in the intestinal microbiota of the Sprague-Dawley rats fed with the basal diet (CON), the basal diet with supplemented fermented kimchi (FK) or chitosan-added fermented kimchi (CFK). Clustering based on the abundance profile is shown on the top of the heat map.
표 Table 2. Relative abundance of the functional bacterial groups in the intestinal microbiota of the Sprague-Dawley rats fed with the basal diet (CON), the basal diet with supplemented fermented kimchi (FK) or chitosan-added fermented kimchi (CFK)
그림 Fig. 5. Heat map showing the relative abundance of genera according to the functional microbial groups in the intestinal microbiota of the Sprague-Dawley rats fed with the basal diet (CON), the basal diet with supplemented fermented kimchi (FK) or chitosan-added fermented kimchi (CFK). Clustering based on the abundance profile is shown on the top of the heat map.

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제안 방법

In the present study, after supplying fermented Kimchior chitosan-added fermented Kimchi for four weeks, the total body weight gain, daily weight gain, total feed intake, and feed efficiency of the experimental animals were measured to investigate the weight gain efficiency of the experimental animals (Fig. 1). Although, as compared to the control group, FK and CFK groups showed tendencies towards decrease in total body weight gain and daily weight gain, and increase in total feed intake, no significant difference was found across the 3 groups (Fig.
With five repetitions of three per cage per group, the experimental animals were divided into three treatment groups that received either basal diet (CON), basal diet supplemented with fermented Kimchi (FK) or chitosan-added fermented Kimchi(CFK) for 4 weeks. The experimental animals were maintained in the controlled environment with 20~25℃ temperature, 50~60% humidity, and 12/12 hr cycle of day/night. Feed and water were provided ad libitum.
To investigate the effects of fermented Kimchi on the composition and structure of intestinal microbiota, FK and CFKwere fed to the experimental rats for 4 weeks. The collected intestinal contents were combined for each rat, and the PCR products of 16S rRNA genes amplified from the samples were used to analyze the intestinal microbiota through pyrosequencing and bioinformatics analysis.
To investigate the effects of the consumption of the fermented Kimchi on the body fat formation, the concentrations of the blood lipid components including low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL)cholesterol, and triglycerides were measured. After feedingfor 4 weeks, there was no significant difference in serumLDL and HDL cholesterol concentrations among the control, FK, and CFK groups (Fig.
Forty-five male Sprague-Dawley rats of six weeks old were purchased from Samtako (Osan, Korea). With five repetitions of three per cage per group, the experimental animals were divided into three treatment groups that received either basal diet (CON), basal diet supplemented with fermented Kimchi (FK) or chitosan-added fermented Kimchi(CFK) for 4 weeks. The experimental animals were maintained in the controlled environment with 20~25℃ temperature, 50~60% humidity, and 12/12 hr cycle of day/night.

데이터처리

The pairwise comparison among different groups was performed by Tukey’s multiple range tests where the level of significant was considered at 0.05 (p<0.05)unless described otherwise.

이론/모형

The similarity of base sequences between the query and candidate species was calculated using the Myers and Miller method [24]. The cladogram was calculated using the TBC clustering algorithm [19]. Overall phylogenetic differences, Shannon index, and heat map analyses of the correlations across three different groups were investigated using the CL community program provided by ChunLab (Seoul, Korea).
The sequences in the EzTaxon-e database that were not identified in the BLASTN searches were classified as non-target sequences and thus were excluded fromthe further analysis. The similarity of base sequences between the query and candidate species was calculated using the Myers and Miller method [24]. The cladogram was calculated using the TBC clustering algorithm [19].
The statistical analysis of the data was performed using the General Linear Model (GLM) procedure of the SAS(Version 9.1). The pairwise comparison among different groups was performed by Tukey’s multiple range tests where the level of significant was considered at 0.

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