肉桂（Cinnamomum cassia），生姜（Zingiber officinale Rosc），丁香（Syzygium aromaticum），茴香（Foeniculum vulgare Mill），黑椒（Piper nigrum L.）和胡椒（Zanthoxylum bungeanum）等六种香辛料均有调节肠道功能紊乱的效果，但在药理功能却存在差异。本文采用末端限制性片段多态性分析技术，对摄入这六种香辛料的水提取物30 d的大鼠结肠梭菌属IV簇和拟杆菌属细菌进行了分析，发现各种水提取物均能显著改变机体的肠道菌分布，其中肉桂和丁香的水提取物能显著降低梭菌属IV簇细菌和拟杆菌属细菌比值，其余几种水提取物则相反。此外，一些特定的TRF片段（89 bp、172 bp的梭菌和76 bp、614 bp的拟杆菌）被发现显著受到影响，并最终导致梭菌属IV簇细菌和拟杆菌属细菌与对照组相比相似度都非常低，而且拟杆菌的相似度竟低于40%。本文首次从肠道菌群的角度比较了不同香辛料对机体功效的可能机制。

Six flavoring materials, including cinnamon, ginger, clove, fennel seeds, black pepper and wild pepper, showed regulation effect on the gastrointestinal dysfunction. This paper investigated their effects on rats’ colonic bacteria of Clostridium cluster IV and Bacteriod by terminal restriction fragment length polymorphism (tRFLP) after rats had been orally administrated the aqueous extract of six materials for one month. The results showed the extracts of six materials showed significant effect on the distribution of gut microflora. Especially, the aqueous extracts of cinnamon and clove significantly decreased the rate of Clostridium cluster IV and Bacteriod, while the other extracts showed opposite functions. Meanwhile, some fragments such as 89 and 172 bp of Clostridium, 76 and 614bp of Bacteriod, were significantly changed, which finally induced the very low similarity of colonic microbiota (<40% similarity of Bacteriod).

国家自然科学基金项目资助（31271849）；中央高校基本科研业务费专项基金资助项目（21611414）；国家大学生创新计划资助项目（101055902）