Whole rye consumption improves blood and liver n-3 fatty acid profile and gut microbiota composition in rats. uncultured bacterium

This study in rats was designed to investigate whether whole rhye (WR) can influence the metabolism of n-3 and n-6 long-chain fatty acids (LCFA) and gut microbiota composition. For 12 weeks, rats were fed a diet containing either 50% WR or 50% refined rye (RR). Total bacterial DNA was extracted from fecal and cecal samples (n=5 per group). 16S PCR amplification was performed to assess the microbial diversity at the family level using the HuGChip. Amplified DNA was purified and labelled with either Cy3 or Cy5 dye and hybridized on the microarray. Overall design: A 15 chip study was realized, each corresponding to hybridization with 250ng of labelled 16S rRNA gene amplicons from either mice fecal and cecal samples. Each probe (4441) was synthetized in three replicates.

本研究以大鼠为实验对象，旨在探究全黑麦（whole rye, WR）是否可对n-3与n-6型长链脂肪酸（long-chain fatty acids, LCFA）的代谢过程以及肠道菌群组成产生影响。实验周期为12周，大鼠被饲喂分别添加50%全黑麦（WR）或50%精制黑麦（refined rye, RR）的日粮。从各组大鼠的粪便与盲肠样本中提取总细菌DNA（每组n=5）。采用HuGChip芯片，通过16S PCR扩增技术对样本在科分类水平上的微生物多样性进行评估。将扩增得到的DNA进行纯化，并用Cy3或Cy5荧光染料标记，随后在微阵列芯片上完成杂交反应。实验整体设计：本研究共开展15张芯片的杂交实验，每张芯片使用250ng标记后的16S rRNA基因扩增子进行杂交，扩增子取自大鼠粪便与盲肠样本。每条探针（共计4441条）均设置3次重复合成。