麻辣提取物对肠道微生物的影响

In this paper，the essence of Sichuan Cuisine extract on the intestinal microflora of mice wsa investigated, analyzing the variation of mouse intestinal microorganisms after gavaging spicy and hot ash extract. Research will be divided into four groups of mice, normal saline control group(CON), aqueous extract feed group(HCAE), fat-soluble extract feed group(HCFSE), powder lavage group(HCP), continuously fed with 35 day.Mice feces collected at different time points, using the second generation sequencing machine sequencing for different groups of mice intestinal macro genome analysis. Tested mice received 18 stool samples of 93635 OTUs,1461778 readings. Biological analysis results show that under the situation of differert lavage cycle and material , there are differences in mouse intestinal bacterial abundance and diversity of bacterial communities,and water soluble spicy and hot extract has the greatest impact on Alpha diversity of intestinal microflora in mice. In different contexts gavage period, initially speculated that mouse intestinal microbial have the process from resistance to gradually adapt to spicy and hot ash extract. This is manifested in the ratio of Firmicutes and Bacteroides first decreased and then tends to balance throughout the test period. However, compared with the absolute number of CON group at the same time, the number of Firmicutes and Bacteroides in other groups are all reduced .