【摘要】 为研究藜麦对健康小鼠肠道菌群及其短链脂肪酸（SCFAs）代谢的影响，选取40只SPF级成年雄性小鼠，随机分为高、中、低浓度灌胃组和对照组，以0.2 mL的剂量隔天灌胃1次，持续灌胃2个月。收集第9周小鼠盲肠内容物，提取肠道菌群总DNA，经PCR扩增16S rRNA基因V3-V4区域并分析测序数据。选用第9周小鼠粪便，采用乙醚萃取法提取小鼠粪便中的短链脂肪酸，高效液相色谱检测小鼠粪便中SCFAs的变化。结果表明，藜麦具有改变小鼠肠道微生物整体结构的功效。灌胃藜麦浆后，小鼠肠道菌群在门水平上，各实验组小鼠肠道拟杆菌门/厚壁菌门的比例显著提高；在科水平上，藜麦显著提高了拟杆菌门S27科、乳杆菌科、普雷沃氏菌科及理研菌科的相对丰度，降低了梭菌科＿1、梭菌＿vadinBB60科及毛螺菌科的相对丰度。在属水平上，小鼠肠道中的优势菌属发生改变，且普雷沃氏菌属、拟普雷沃氏菌属、乳杆菌属、瘤胃球菌属的相对丰度显著升高，毛螺菌属的相对丰度显著降低，中浓度的乙酸、丙酸含量较对照组分别提高了16.5%和23.9%。上述结果说明藜麦在一定程度上抑制肠道微生物中有害菌的增长，并通过促进益生菌的增殖及SCFAs的产生来保持肠道菌群的平衡。研究结果为开发藜麦功能性食品奠定理论基础，并为今后的合理膳食及个性化精准营养提供科学依据。更多还原

【Abstract】 To study the effects of quinoa on intestinal microflora and short-chain fatty acid(SCFAs) metabolism in healthy mice. Select 40 SPF(Specific Pathogen Free) adult male mice were randomly divided into high, medium and low concentration gavage group and control group. The mice were administered intragastrically at 0.2 mL/2 d for 2 months.Collect the contents of the cecum of mice in the ninth week, extract the total DNA of the gut microbiota, amplify the V3-V4 region of the 16S rRNA gene through PCR, and analyze the sequencing data. SCFAs were extracted from the feces of mice at the ninth week by ethyl ether extraction method, and the changes of SCFAs in mouse feces were detected by high performance liquid chromatography. Quinoa has the effect of altering the overall structure of mice intestinal microbiota. The proportion of Firmicutes and Bacteroidetes in the intestinal microbiota of three test groups significantly increased at the phylum level compared to the control group after feeding with quinoa syrup. At the family level, quinoa significantly increased the relative abundances of Bacteroidetes S24-7＿group, Lactobacillaceae, Prevotellaceae and Rikenellaceae, and decreased the relative abundances of Clostridiaceae 1, Clostridium vadin BB60 group and Lachnospiraceae. At the genus level, the dominant genera in the mouse gut were changed. The relative abundances of Prevotellaceae, Alloprevotella, Lactobacillus and Ruminococcus were significantly increased, while the relative abundance of Lachnospira was significantly decreased. The contents of acetic acid and propionic acid at the medium concentration were increased by 16.5% and 23.9% respectively compared with the control group. Quinoa can inhibit the growth of harmful bacteria in intestinal microbiota to a certain extent, and maintain the balance of intestinal microbiota by promoting the proliferation of probiotics and the production of SCFAs. The results lay a theoretical foundation for the development of quinoa functional foods, and provide scientific basis for future rational diet and personalized precise nutrition.更多还原