Annals of Microbiology (May 2020)

Regulation and analysis of the diversity of intestinal microbiota in SD rats by Danggui Buxue Tang (DBT) fermented with Bacillus subtilis

  • Keyuan Chen,
  • Yan Gao,
  • Xinjian Wang,
  • Feng Cheng,
  • Shahbaz Ul Haq,
  • Yun Liang,
  • Zhiwei Yang,
  • Bo Li,
  • Yuan Liu,
  • Yonggang Wang,
  • Jianping Liang,
  • Baocheng Hao

DOI
https://doi.org/10.1186/s13213-020-01563-y
Journal volume & issue
Vol. 70, no. 1
pp. 1 – 8

Abstract

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Abstract Purpose To investigate the effect of Danggui Buxue Tang (DBT) on intestinal microbiota diversity after fermentation by Bacillus subtilis. Methods B. subtilis was used to ferment DBT. Sprague Dawley (SD) rats were randomly divided into the following four groups with six rats in each group: the control group, DBT nonfermentation group, B. subtilis group, and DBT fermentation group. Rats were fed continuously for 14 days. The 16S rRNA of faecal samples was analysed by high-throughput Illumina sequencing. Results In total, 3483 operational taxonomical units (OTUs) were identified in this study, and 1236 OTUs were shared among all samples. Moreover, the most abundant phyla identified in this study were Bacteroidetes (29.65–38.19%) and Firmicutes (48.30–67.04%). The F/B ratios of the DBT nonfermentation group (1.07%) and the DBT fermentation group (1.78%) were slightly lower than those of the control group (2.29%). Lactobacillus was most upregulated in the DBT fermentation group (38.4%), followed by the DBT nonfermentation group (18.97%), control group (14.61%), and probiotics group (8.39%). Moreover, the pathogenic bacteria Alistipes and Parabacteroides were found to be downregulated in the DBT fermentation group (the percentages of Alistipes and Parabacteroides were as follows: control group, 8.09% and 0.16%; DBT nonfermentation group, 4.31% and 0.37%; DBT fermentation group, 1.96 and 0.09%; and probiotics group, 6.25% and 0.12%, respectively). Conclusion This study is the first to research systematically the effects of DBT on the diversity of rat intestinal microbiota before and after fermentation. The structural characteristics of complex bacterial community in each group were clearly analysed, and DBT significantly increases probiotics and inhibits pathogenic bacterial growth in the intestinal tract of rats after fermentation, which plays a significant role in maintaining the balance of the intestinal microbiota of the rats. This research provides new insights into the development and utilization of traditional Chinese medicine.

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