title: Propensity to high-fat diet-induced obesity in mice is associated with the indigenous opportunistic bacteria on the interior of Peyer's patches.
abstract: Indigenous opportunistic bacteria on the interior of the Peyer's patches play a key role in the development of the mucosal immune, but their population composition has been ignored. The present study was conducted to test the hypothesis that the changes in the composition of indigenous opportunistic bacteria in the Peyer's patches are associated with obesity. C57BL/6J-male mice had been fed either a control diet or a high-fat diet. After 25 weeks, mice in high-fat diet exhibit either an obesity-prone (OP) or an obesity-resistant (OR) phenotype. Control diet group (CT) and OR group had a significant larger bacteria diversity than that in the OP group. Allobaculum and Lactobacillus were significantly decreased in high-fat diet induced OP mice compared with CT and OR mice, whereas Rhizobium and Lactococcus was significantly increased. The result of quantitative real-time PCR was consistent with that of 454 pyrosequencing. Significant correlations between mRNA expression of inflammation marks and the top 5 abundance genera bacteria on the interior of Peyer's patches were observed by Pearson's correlation analysis. Taken together, the indigenous opportunistic bacteria on the interior of Peyer's patches plays a major role in the development of inflammation for an occurrence of obesity.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 21400 China ; Food Nutrition and Functional Factors Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 21400, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Qiao
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 21400 China ; Food Nutrition and Functional Factors Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 21400, China.
authors.forename: Jin
authors.initials: J
authors.lastname: Sun
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 21400 China.
authors.forename: Zhenxing
authors.initials: Z
authors.lastname: Xie
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 21400 China.
authors.forename: Yonghui
authors.initials: Y
authors.lastname: Shi
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 21400 China ; Food Nutrition and Functional Factors Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 21400, China.
authors.forename: Guowei
authors.initials: G
authors.lastname: Le
keywords: 454 pyrosequencing; Peyer’s patches; indigenous opportunistic bacteria; inflammation; obesity