title: Effects of neutrophils peptide-1 transgenic Chlorella ellipsoidea on the gut microbiota of male Sprague-Dawley rats, as revealed by high-throughput 16S rRNA sequencing.
abstract: Rabbit neutrophils peptide-1 (NP-1) is a type of defensin that possesses a broad spectrum of antimicrobial activity. Chlorella ellipsoidea is a new eukaryotic expression system for exogenously producing NP-1. The NP-1 transgenic C. ellipsoidea can be directly added into feed as antimicrobial agent without any purification procedure for the NP-1 peptide. However, the effects of C. ellipsoidea and NP-1 on the host gut microbiota should be explored before application. In this study, diets containing different concentrations (1.25, 2.5, and 5%) of C. ellipsoidea and NP-1 transgenic C. ellipsoidea were administered to male Sprague-Dawley rats. Compared with the chow diet control group, none of the experimental groups showed any significant differences in their growth indices, and no histopathological damage was observed. The phylotypes of gut microbiota in the control group, the 5% C. ellipsoidea diet group and the 5% NP-1 transgenic C. ellipsoidea diet group were determined by 16S rRNA sequencing. The results showed that both 5% experimental groups had shifted community memberships of gut microbiota. In particular, the 5% NP-1 transgenic C. ellipsoidea diet exhibited an increased abundance of most Gram-positive bacterial taxa and a reduced abundance of most Gram-negative bacterial taxa, and it promoted the growth of some lactic acid bacterial genera. Lactic acid bacteria, especially the Bifidobacterium and Lactobacillus, have been widely reported to be benefic effects on the host. Thus NP-1 transgenic C. ellipsoidea is promising feed additive and gut regulator, as it have the potential to increase the abundance of Bifidobacterium and Lactobacillus in gut microbiota of animal.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.
authors.forename: Mingzhang
authors.initials: M
authors.lastname: Guo
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.
authors.forename: Qi
authors.initials: Q
authors.lastname: Bao
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.
authors.forename: Siyuan
authors.initials: S
authors.lastname: Chen
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.
authors.forename: Xingtian
authors.initials: X
authors.lastname: Cui
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.|Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
authors.forename: Wentao
authors.initials: W
authors.lastname: Xu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.
authors.forename: Xiaoyun
authors.initials: X
authors.lastname: He
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.
authors.forename: Yunbo
authors.initials: Y
authors.lastname: Luo
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.
authors.forename: Xiaozhe
authors.initials: X
authors.lastname: Qi
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China. huangkl009@sina.com.|Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China. huangkl009@sina.com.
authors.forename: Kunlun
authors.initials: K
authors.lastname: Huang
mesh_terms: D000284:Administration, Oral; D000818:Animals; D001419:Bacteria / Q000145:classification / Q000187:drug effects* / Q000235:genetics; D002708:Chlorella / Q000235:genetics / Q000378:metabolism*; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D004032:Diet / Q000379:methods; D005503:Food Additives / Q000008:administration & dosage; D000069196:Gastrointestinal Microbiome / Q000187:drug effects*; D008297:Male; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017207:Rats, Sprague-Dawley; D011994:Recombinant Proteins / Q000235:genetics / Q000378:metabolism; D017422:Sequence Analysis, DNA; D016896:Treatment Outcome; D023084:alpha-Defensins / Q000235:genetics / Q000378:metabolism*
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005503:Food Additives; C446100:NP-1 protein, Oryctolagus cuniculus; D012336:RNA, Ribosomal, 16S; D011994:Recombinant Proteins; D023084:alpha-Defensins
keywords: Chlorella ellipsoidea; Gut microbiota; Lactic acid bacteria; Neutrophils peptide-1