Fermented <i>Myriophyllum aquaticum</i> and <i>Lactobacillus plantarum</i> Affect the Distribution of Intestinal Microbial Communities and Metabolic Profile in Mice
Yueyang Li | Yuxi Ling | Jia Liu | Michael Zhang | Zuming Li | Zhihui Bai | Zhenlong Wu | Ran Xia | Zhichao Wu | Yingxin Wan | Qiyun Zhou
This research explores the effects of fermented <i>Myriophyllum aquaticum</i> (F) and <i>Lactobacillus plantarum</i> BW2013 (G) as new feed additives on the gut microbiota composition and metabolic profile of mice. Crude protein (<i>p</i> = 0.045), lipid (<i>p</i> = 0.000), and ash (<i>p</i> = 0.006) contents in <i>Myriophyllum aquaticum</i> (N) were improved, whereas raw fiber (<i>p</i> = 0.031) content was decreased after solid-state fermentation by G. Mice were fed with no additive control (CK), 10%N (N), 10%N + G (NG), 10%F (F), and 10%F + G (FG). High-throughput sequencing results showed that, compared with the CK group, <i>Parabacteroides goldsteinii</i> was increased in treatment groups and that <i>Lactobacillus delbrueckii</i>, <i>Bacteroides vulgatus</i>, and <i>Bacteroides coprocola</i> were increased in the F and FG groups. <i>Bacteroides vulgatus</i> and <i>Bacteroides coprocola</i> were increased in the F group compared with the N group. Metabolomic results showed that vitamin A, myricetin, gallic acid, and luteolin were increased in the F group compared with the N group. Reduction in LPG 18:1 concentration in the N and F groups could be attenuated or even abolished by supplementation with G. Furthermore, 9-oxo-ODA was upregulated in the FG group compared with the F group. Collectively, N, F, and G have beneficial effects on gut microbiota and metabolic profile in mice, especially intake of FG.
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