Protective effects of Bifidobacterium breve on imiquimod-induced psoriasis in mice through secondary bile acid production and FXR-TLR4/NF-κB pathway

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Science and Human Wellness Pub Date : 2024-11-01 DOI:10.26599/FSHW.2023.9250029
Xinqi Chen , Yang Chen , Catherine Stanton , R. Paul Ross , Jianxin Zhao , Bo Yang , Wei Chen
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Abstract

This study aimed to evaluate the effects of Bifidobacterium breve CCFM683 on psoriasis and to investigate the underlying mechanisms. B. breve CCFM683 significantly ameliorated psoriasis in mice as well as elevated the deoxycholic acid (DCA) and lithocholic acid (LCA) in the colon compared with those of the imiquimod (IMQ)-treated mice. Meanwhile, B. breve CCFM683 increased the relative abundance of DCA-producing Lachnoclostridium and diminished the harmful Desulfovibrio and Prevotellaceae UCG001. Additionally, the farnesoid X receptor (FXR) in the skin was activated and the expression of the Toll-like receptor 4 (TLR4)/nuclear factor kappa-B (NF-κB) pathway was inhibited, and the downstream interleukin (IL)-17 and tumor necrosis factor (TNF)-α were downregulated whereas IL-10 was up-regulated. Moreover, the subsequent hyperproliferation of keratinocytes and the dysfunction of the epidermal barrier were improved. In conclusion, CCFM683 administration ameliorated IMQ-induced psoriasis via modulating gut microbiota, promoting the DCA production, regulating the FXR-TLR4/NF-κB pathway, diminishing proinflammatory cytokines, and regulating keratinocytes and epidermal barrier. These findings may be conducive to elucidating the mechanism for probiotics to ameliorate psoriasis and to promote its clinical trials in skin disease.

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双歧杆菌通过次级胆汁酸生成和 FXR-TLR4/NF-κB 通路对 IMQ 诱导的小鼠银屑病的保护作用
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
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.
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