Yue Liu , Ping Ren , Hailong Li , Yingying Liu , Yiting Yang , Wanting Wang , Jiaming Zhou , Ling Su , Lili Guan , Hongxia Ma
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引用次数: 0
Abstract
This study aimed to explore the protective effect and potential mechanism of Nostoc commune Vauch. polysaccharide (NCVP) on lead (Pb)-poisoning mice. NCVP improved Pb-induced hepatorenal toxicity and inflammatory responses and modulated key indicators of antioxidant capacity. Moreover, the down-regulation of critical proteins of the Nrf2 pathway induced by Pb could be reversed after NCVP intervention. In addition, NCVP maintained the diversity of gut bacteriobiota and restored the relative abundance of f_Prevotellaceae, g_Alloprevotella, and f_ Eubacterium_coprostanoligenes_group reduced by Pb. Also, NCVP regulated the diversity and abundance of gut mycobiota affected by Pb. Specifically, Pb decreased the proportion of pathogenic species (g_Fusarium, p_Basidiomycota, g_Alternaria, g_Aspergillus, and g_Candida) while NCVP increased the abundance of probiotics species (g_Kazachstania and p_Ascomycota). Furthermore, the metabolomic analysis found that NCVP significantly altered a range of microbial metabolites, including porphobilinogen, cromakalim, salidroside, and trichostatin A, which has significant associations with specific gut bacteriobiota or mycobiota. These altered metabolites are involved in primary bile acid biosynthesis, metabolism of xenobiotics by cytochrome P450, lysine degradation, and other metabolic pathways. Overall, our findings indicate that NCVP might be an excellent natural product for eliminating Pb-induced hepatorenal toxicity, possibly by regulating gut bacteriome, mycobiome and metabolome.
期刊介绍:
Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.