鱼类深受消费者青睐,而氨基酸和脂肪酸是肌肉的主要营养素。目前,已经发现肠道微生物群落可能参与宿主物质合成代谢的调节。幼鱼和成鱼(A.nobilis)来自查干湖和新立城水库,并分为四组比较肠道微生物群落的差异,肌肉中的游离氨基酸和脂肪酸。
结果表明,不同湖泊或年龄的鱼类含有特定的微生物群,肠道微生物结构相似,但微生物含量明显不同。查干湖幼鱼肠道微生物丰度明显高于其他组。门水平分析蛋白质细菌是来自两个独立湖泊的成年鱼和幼鱼中鱼类的主要肠道细菌。放线菌是两个湖泊幼鱼中的另一个主要细菌门。检测肌肉中游离氨基酸和脂肪酸的含量,并分析了它们与肠道微生物群落之间的关系。鲤鱼从幼年成长为成年,放线菌丰度降低(P<0.05),变形菌丰度升高(P<0.05)。变形杆菌与Thr含量呈正相关,Lys,Pro,Asp,Gly和Glu,放线菌与Met和His呈负相关。同时,EPA和DHA与变形杆菌呈正相关,EPA和DHA与放线菌无显著相关性。
推测肌肉中游离氨基酸和脂肪酸的含量可能受肠道菌群差异的影响,从而影响口味和营养品质。
Fish is favored by consumers, while amino acids and fatty acids are the main nutrients of muscle. At present, it has been found that the gut microbial community may be involved in the regulation of host material anabolism. Juvenile and adult bighead carp (A. nobilis) from Chagan lake and Xinlicheng reservoir were selected, and divided into four groups to compare the differences of gut microbial communities, free amino acid and fatty acids in muscle.
The results showed that fish in different lakes or ages contained specific microbiota, the gut microbial structure was similar, but the microbial content was significantly different. Gut microbial abundance of juvenile fish in Chagan lake was significantly higher than that of other groups. Phylum level analysis Proteobacteria was the dominant gut bacteria of fish in both adult and juvenile fish from two separate lakes. Actinobacteria was another dominant bacterial phylum in juvenile fish in both lakes. Contents of free amino acids and fatty acids in muscle were detected, and the relationships between them and gut microbial communities were analyzed. Bighead carp grew from juvenile to adult, Actinobacteria abundance decreased (P < 0.05) and Proteobacteria increased (P < 0.05). Proteobacteria was positively correlated with the contents of Thr, Lys, Pro, Asp, Gly and Glu, Actinobacteria was negatively correlated with Met and His. Meanwhile, EPA and DHA were positively correlated with Proteobacteria, EPA and DHA were not significantly associated with Actinobacteria.
It was speculated that the contents of free amino acids and fatty acids in muscle might be affected by the difference of gut microbiota, thus affecting the taste and nutritional quality.