Objective:

2

To reveal the effect of foods with different natures on cold or hot syndrome and gastrointestinal bacterial community structure in mice.

Methods:

2

Forty-five 6-week-old male ICR Kunming mice of clean grade were divided into 5 groups

9 per group

including the control (CK)

hot nature herb medicine (HM)

Hong Qu glutinous rice wine (RW)

tea rice wine (TW)

and cold nature herb medicine (CM) groups. Distilled water or corresponding herbs were administered to mice (0.01 mL/g body weight) in the 5 groups by gastric infusion respectively

once daily for 28 d. Appearance

behavior

and serum biochemical indicators

including 5-hydroxytryptamine (5-HT)

thyroid stimulating hormone (TSH)

noradrenaline (NE)

cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP)

the hot nature index

as well as the gastrointestinal bacterial community structure were analyzed in all groups after treatment.

Results:

2

After supplementation for 28 d

CM and TW mice showed different degrees of cold syndrome

and HM and RW mice showed different degrees of hot syndrome. Compared with the HM and RW mice

the TSH

NE

cAMP levels and hot nature indices in the CM and TW mice were significantly decreased and 5-HT and cGMP levels were significantly increased (

P

<

0.05). There was no obvious change in appearance or behavior in CK mice. Results of clustering analysis showed that the gastrointestinal bacterial community structures were highly similar in TW and CM mice as well as in RW and HM mice

and that they were from the same branch

respectively

when the distance was 0.02. The key microbes associated with cold syndrome were Lachnospiraceae uncultured

Lactococcus

etc.

and the key microbes associated with hot syndrome were S24-7 norank

Ruminococcaceae uncultured

etc.

Conclusion:

2

The interventions with different nature foods could change cold or hot syndrome in mice

leading to changes in gastrointestinal bacterial community structure.