Amentoflavone ameliorates DSS-induced ulcerative colitis via gut microbiota-bile acid metabolism axis modulation

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-18 DOI:10.1016/j.jff.2025.106706

Yuting Chen , Kaipeng Li , Meiyan Zhang , Jie Liu , Man Wang , Yuhan Xiu , Qiaoyue Zhang , Ding Zhao

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Abstract

Amentoflavone (AMF) has anti-inflammatory, antibacterial, and antioxidant properties. However, the effect and underlying mechanisms of AMF on ulcerative colitis (UC) are unclear. This study aimed to examine the protective effects and regulatory mechanisms of AMF in UC in rats. AMF alleviates UC by inhibiting the spleen index, relieving colon shortening, reducing the disease activity index and reversing pathological injury of the colon tissue. Through 16 s high-throughput sequencing technology and targeted metabolomics methods, AMF was found to reconstruct intestinal microorganisms and regulate the homeostasis of bile acid metabolites. Additionally, AMF protects intestinal barrier function by activating bile acid receptors (TGR5 and FXR), and regulating tight junction proteins (ZO-1 and occludin). In conclusion, the therapeutic mechanism of AMF is mainly attributed to the activation of the gut microbiota-bile acid axis. These findings contribute to mechanistic research and drug development for AMF intervention in patients with UC.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

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.