为表征酱油渣来源的发酵大豆膳食纤维对母猪肠道菌群及其产物短链脂肪酸的调节作用。以含5%该发酵大豆膳食纤维（该研究所述发酵大豆膳食纤维为一种酱油渣来源的低盐、低油、无异味的食品级膳食纤维）的饲料喂食的母猪作为实验组（DF），空白对照组（CK）喂食普通饲料（相同的饲料没有发酵大豆膳食纤维）。分别收集两组的母猪粪便样品，通过16S rDNA测序技术研究母猪肠道菌群结构的变化，并通过GC-MS测定粪便中短链脂肪酸含量，采用Spearman相关性分析进行属水平上肠道菌群与短链脂肪酸之间的相关性研究。Welch’s t-test差异分析结果表明，喂食发酵大豆膳食纤维后母猪肠道菌群中史雷克氏菌属（Slackia）的丰度较空白对照组显著增大（p<0.05）；LEfSe结果发现Clostridium IV和δ-变形菌纲（Deltaproteobacteri）为实验组中丰度较高的两个差异物种。喂食发酵大豆膳食纤维后，粪便中各短链脂肪酸含量均有不同程度的提高，尤其是丁酸含量显著增多（p<0.05）。结果表明，饲料中添加发酵大豆膳食纤维在一定程度上使母猪的肠道菌群结构发生改变，促进了肠道中产短链脂肪酸的菌群的富集，从而提高了肠道中的短链脂肪酸尤其是丁酸的含量。

The regulatory effects of soy sauce residue-derived fermented soybean dietary fiber (FSDF) on gut microbiota and its short-chain fatty acid products in sows were investigated. The sows fed a feed containing 5% FSDF (a low-salt, low-oil, and odorless food-grade dietary fiber derived from soy sauce residues) were used as the experimental group (DF), and the blank control group (CK) was fed the normal feed (the same feed without FSDF). The feces samples of the two groups were collected, and 16S rDNA sequencing technology was used to examine the changes in the structure of sows’ intestinal flora. The contents of short-chain fatty acids in the feces were determined by gas chromatography-mass spectrometry (GC-MS). The Spearman correlation analysis was conducted to evaluate the correlation between gut microbiota at genus level and short-chain fatty acids. The results of the Welch's t-test showed that the abundance of slackia in the intestinal flora of DF group was significantly higher than that of CK group (p<0.05). LEfSe results showed that Clostridium IV and Deltaproteobacteri were the two differentially abundant species in DF group. After the feeding with FSDF, the contents of individual short-chain fatty acids in DF group increased to varying degrees, especially the butyric acid content significantly increased (p<0.05). The results indicated that addition of FSDF to the feed could changed the gut microbiota structure of sows, and promoted the enrichment of short-chain fatty acid-producing flora in the intestine, thereby increasing the contents of short-chain fatty acids in the intestine, especially butyric acid.

国家自然科学基金项目（31972078）