Dietary secoisolariciresinol diglucoside ameliorates high-fat diet-induced atherosclerosis via regulating immunological inflammation and reshaping gut microbiota in ApoE-/- mice
Yiwei Li , Jing Wang , Jian Liu , Ting Wang , Yuanyuan Liu , Yajuan Liu , Li Guo , Zhixia Bai , Wenke Shen , Ru Yan , Huiyan Ma , Juan Liu , Hao Wang , Xiaoxia Zhang
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引用次数: 0
Abstract
Secoisolariciresinol diglucoside (SDG) has shown a variety of biological activities, but its impact on atherosclerosis (AS) remains poorly understood. This study investigated the potential of SDG in preventing and treating AS. Firstly, SDG administration ameliorated atherosclerotic lesion, lipid indicators and total bile acids (TBA). It also reduced chronic systemic/vascular inflammatory cytokines and in situ macrophages (Mψs). Due to the critical role of gut-vascular axis in AS, multi-omics analysis revealed that the modulation of gut microbiota and metabolism, including reductions in Firmicutes, Intestinimonas, Bilophila, Oscillibacter and Negativibacillus and increases in linoleic acid and 12,13-DHOME, may contribute to the attenuation of SDG on gut dysbiosis. Further verification exhibited that the regulation of intestinal gammadelta and regulatory T subsets, incresed intestinal tight junction proteins and lower plasma lipopolysaccharide (LPS) may attributed to this effectiveness of SDG intervenion. Collectively, dietary SDG ameliorates HFD-induced AS mice via suppressing inflammation and reshaping gut homeostasis.
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.