Abordagem metagenômica para investigação dos efeitos do consumo de queijos funcionais experimentais na microbiota intestinal saudável e na condição de doença inflamatória

• Ano de defesa: 2023
• Autor(a) principal: Rodrigo Dias de Oliveira Carvalho
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; Programa de Pós-Graduação em Bioinformatica; UFMG
• Palavras-chave em Português: Alimentos Funcionais; Probióticos; Inflamassoma; Microbioma intestinal; Metabólitos bioativos; Bioinformática; Alimento Funcional; Inflamassomos; Microbioma Gastrointestinal
• Link de acesso: http://hdl.handle.net/1843/65113

The prevention of Inflammatory Bowel Diseases has been explored through nutritional interventions. However, the impact of interventions such as functional foods on the gut microbiota is a crucial concern, as changes in the commensal bacterial community can lead to colitis. Additionally, the risk of acquiring antibiotic resistance from foreign bacteria in food cannot be disregarded. In this study, two types of experimental cheeses were investigated for their effects on the fecal microbiota of conventional C57BL6 mice,both in a healthy state and under DSS-induced colitis. One type was fermented by Propionibacterium freudenreichii 129, while the other was an Emmental-type cheese containing this probiotic strain and two more, Lactobacillus delbrueckii and Streptococcus thermophillus. The study found that both cheeses did not disrupt the normal microbial community, and the Emmental-type cheese increased the population of certain symbionts. Furthermore, metabolic pathway reconstruction analysis revealed thatAkkermansia muciniphila may produce acetate and cope with other commensal species to produce Indole and gamma-Aminobutyric acid when healhy mice were treated with the Emmental cheese. In the context of colitis, consuming the Single-Strain cheese restored some of the impaired microbiome metabolic functions, while Emmental-type cheese promoted the increase of Ligilactobacillus murinus. The latter contains genes involved in the production of metabolites and adhesin proteins that may have potential immunomodulatory activity. The study also conducted a resistome analysis, whichrevealed that antibiotic resistance genes were not transferred from starter bacteria in the cheese to mice microbiota. Overall, the experimental cheeses were found to be safe regarding the transfer of antibiotic resistance genes to gut microbiota. Additionally, the Emmental-type cheese increased the microbiota's capacity to produce metabolites that regulate the gut-brain axis, which may make it a potential therapy for inflammatory neurodegenerative diseases. In the context of colitis, the study suggests that the functionalEmmental cheese has anti-inflammatory properties based on its promotion of Lg. murinusinteraction with the host.