低聚糖对高脂日粮小鼠肠道氧化还原状态及菌群结构的影响

Objective To study the antioxidative and prebiotic effects of oligosaccharides (GOS and XOS) produced by microwave assisted solid phase synthesis on mice fed high-fat diets. Method Thirty-two mice were randomly divided into 4 groups: control group, high-fat group (18%lard), high fat plus 0.15% GOS group, high fat plus 0.15% XOS group. The antioxidant ability and redox state of duodenum, jejunum, ileum, caecum and colon were detected and the fecal bacteria were also analyzed at the end of 12th week. Result High-fat diets not only induced oxidative stress and decreased the antioxidant capacity in mice, but also improved the spoilage bacteria percentage and inhibited beneficial bacteria growth in intestinal tract. Addition of GOS and XOS in high-fat diets could enhance the activities of T-AOC and CAT, improve the level of GSH/GSSG and decrease MDA content significantly (P<0.05). Moreover, GOS and XOS increased Lactobacillu, Bifidobacteria and other predominant bacteria, and reduced E. faecalis, E.coli and other putrefying bacteria dramatically(P<0.05). Conclusion: Oligosaccharides could accommodate the balance of redox state and microorganism composition of intestinal tract in mice fed high-fat diets.