Effect of Baijiu on Gut Microbiota of Rats Using 16S rDNA Sequencing

doi:10.12441/spyswjs.20211104004

Home > Archive>Volume 42, Issue 12, 2023 >98-105. DOI:10.12441/spyswjs.20211104004

Effect of Baijiu on Gut Microbiota of Rats Using 16S rDNA Sequencing
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                        10.12441/spyswjs.20211104004
                    
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This study was conducted to investigate the effects of Nongxiangxing Baijiu on the gut microbiota in SD rats. A SD rat model of chronic alcoholic-induced liver injury was established by intragastrically administering with appropriate doses of ethanol for 8 weeks. At the same time, an equivalent dose of Baijiu was administered intragastrically to investigate the effects of Baijiu and ethanol on blood lipids and liver indicators of SD rats, and the changes in gut microbiota. The results showed that the intragastric administration of ethanol for 8 consecutive weeks caused a certain degree of alcoholic liver injury to SD rats, while the severity of liver damage was significantly lower in the Baijiu group compared to the ethanol group. The diversity analysis revealed that the ethanol intervention resulted in decreased abundance and diversity of the gut microbiota of SD rats, while the intake of Baijiu could reverse this phenomenon. Moreover, the analysis of microbial community structure demonstrated significant differences between the ethanol and Baijiu interventions, with the species composition in the Baijiu intervention group being closer to that of the control group. Three potential differential microbial biomarkers in the Baijiu and ethanol groups were identified by difference analysis, which were g_Eubacterium_rumminantium_group, g_U29-B03 and g_unclassified_f_Oscillospiraceae. These results indicate that Baijiu may alleviate the mild ethanol-induced liver injury by regulating the gut microbiota.

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LIANG Jinhui, CHEN Wendi, WU Cuifang, LIU Yuting, LU Wei, ZHI Nannan, LIU Guoying, GUI Shuangying, LIU Qingyang, LIANG Juan. Effect of Baijiu on Gut Microbiota of Rats Using 16S rDNA Sequencing[J]. Journal of Food Science and Biotechnology,2023,42(12):98-105.

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Online: January 19,2024
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