{"title":"Galangin alleviates alcoholic liver disease by regulating the gut-liver axis","authors":"","doi":"10.1016/j.jff.2024.106506","DOIUrl":null,"url":null,"abstract":"<div><div>The imbalance of gut microbiota ecology caused by alcohol consumption disrupts the gut-liver axis, leading to the occurrence and progression of alcoholic liver disease (ALD). This study investigates the effects of galangin (GA) on the gut-liver axis in an alcohol-induced mouse model of ALD, focusing on its potential to regulate gut microbiota composition, intestinal permeability, and hepatic inflammation. The results showed that GA intervention alleviated liver oxidative stress injury and inflammation, improved gut microbiota imbalance, regulated intestinal permeability by up-regulating the expression of tight junction proteins, and enhanced intestinal barrier function. GA treatment reduced liver oxidative stress and inflammation rectified, alcohol-induced dysbiosis, and bolstered the intestinal barrier by up-regulating tight junction proteins. Additionally, the improvement of ALD by GA is mainly related to the Metabolism of xenobiotics by cytochrome P450 and Glutathione metabolism pathways. These results suggest that GA may alleviate ALD by regulating abnormalities of the gut-liver axis.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":null,"pages":null},"PeriodicalIF":3.8000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624005085","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The imbalance of gut microbiota ecology caused by alcohol consumption disrupts the gut-liver axis, leading to the occurrence and progression of alcoholic liver disease (ALD). This study investigates the effects of galangin (GA) on the gut-liver axis in an alcohol-induced mouse model of ALD, focusing on its potential to regulate gut microbiota composition, intestinal permeability, and hepatic inflammation. The results showed that GA intervention alleviated liver oxidative stress injury and inflammation, improved gut microbiota imbalance, regulated intestinal permeability by up-regulating the expression of tight junction proteins, and enhanced intestinal barrier function. GA treatment reduced liver oxidative stress and inflammation rectified, alcohol-induced dysbiosis, and bolstered the intestinal barrier by up-regulating tight junction proteins. Additionally, the improvement of ALD by GA is mainly related to the Metabolism of xenobiotics by cytochrome P450 and Glutathione metabolism pathways. These results suggest that GA may alleviate ALD by regulating abnormalities of the gut-liver axis.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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