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首页> 美国卫生研究院文献>Microorganisms >Reduction in the Choking Phenomenon in Elite Diving Athletes Through Changes in Gut Microbiota Induced by Yogurt Containing Bifidobacterium animalis subsp. lactis BB-12: A Quasi Experimental Study
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Reduction in the Choking Phenomenon in Elite Diving Athletes Through Changes in Gut Microbiota Induced by Yogurt Containing Bifidobacterium animalis subsp. lactis BB-12: A Quasi Experimental Study

机译：通过改变动物双歧杆菌酸奶引起的肠道菌群变化减少优秀跳水运动员的窒息现象。乳酸BB-12：一项准实验研究

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Objective: The aims of this study are as follows: (1) to understand the relationship between gut microbiota and the choking phenomenon in diving athletes, and (2) to regulate the gut microbiota in diving athletes by drinking yogurt containing subsp. BB-12 and observe changes in the choking phenomenon in diving athletes. Methods: Experiment 1: A total of 20 diving athletes were tested in low- and high-pressure situations. Gut microbiota ( = 18) composition was then determined and differences in the gut microbiota composition among diving athletes who presented choking vs. no choking were identified. Experiment 2: A total of 16 divers who presented choking were divided into a high yogurt group ( = 6) and a low yogurt group ( = 10) for 15 days. Results: (1) The content of Veillonellaceae in divers who presented choking was significantly higher when compared to divers who did not present choking ( < 0.05). Bifidobacteriaceae ( = −0.52, < 0.05) and Lactobacillaceae ( = −0.66, < 0.05) were negatively correlated with the choking index. (2) During experiment 2, the average daily intake of the high yogurt group was 611.78 ± 94.94 mL and the average daily intake of the low yogurt group was 338 ± 71.45 mL and the abundance of Bifidobacteriaceae was significantly higher in the high yogurt group than in the low yogurt group. After the experiment, the choking index in the high yogurt group became significantly lower than that of the low yogurt group ( = −3.26, < 0.001). Conclusion: The intake of yogurt containing subsp. can increase the abundance of Bifidobacteriaceae in elite diving athletes and their performance under high pressure. Hence, gut microbiota may affect the choking phenomenon in elite diving athletes.
机译：目的：本研究的目的如下：（1）了解潜水运动员肠道菌群与窒息现象之间的关系；（2）通过喝含亚种的酸奶调节潜水运动员肠道菌群。 BB-12并观察跳水运动员窒息现象的变化。方法：实验1：共有20名潜水运动员在低压和高压情况下进行了测试。然后确定肠道菌群（= 18）的组成，并确定出现窒息与不窒息的跳水运动员的肠道菌群组成差异。实验2：总共有16名出现窒息的潜水员被分为高酸奶组（= 6）和低酸奶组（= 10），持续15天。结果：（1）与没有窒息的潜水员相比，有窒息的潜水员的Veillonellaceae含量要高得多（<0.05）。双歧杆菌科（= -0.52，<0.05）和乳杆菌科（= -0.66，<0.05）与窒息指数呈负相关。 （2）在实验2中，高酸奶组的平均每日摄入量为611.78±94.94 mL，低酸奶组的平均每日摄入量为338±71.45 mL，双歧杆菌科的丰富度明显高于高酸奶组在低酸奶组。实验后，高酸奶组的窒息指数明显低于低酸奶组（= -3.26，<0.001）。结论：摄入的酸奶含亚群。可以增加精英跳水运动员双歧杆菌科的丰富度及其在高压下的表现。因此，肠道菌群可能会影响精英跳水运动员的窒息现象。

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