Royal Jelly Enhances the Social Status of Submissive Rats by Restoring Balance to the Disturbed Gut-Brain Communication.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2025-02-27 DOI:10.3390/foods14050819
Feng Zhu, Jinchun Xu, Tian Wang, Ruili Yang, Biao He, Hui-Li Wang, Yi Xu
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Abstract

Royal jelly (RJ) has long been considered a crucial dietary component in dictating caste differentiation in honeybees. As a nutritional additive, royal jelly imparts a broad range of benefits to mammals and humans; however, its precise impact on the social hierarchy of these advanced animals is not yet fully understood. This study aims to determine whether the benefits of royal jelly can be transferred to rats to alter their social ranks and uncover the underlying mechanisms. A submissive model was established by inducing dysbiosis in rats, via the persistent exposure of vancomycin. Royal jelly at a dose of 2.5 g/kg was daily administered to the subject rats during postnatal weeks (PNW) 6 and 7. At the end of the intervention, animals were subjected to agonistic, water and tube competition tests, in order to assess their dominance status. As revealed by the results, the RJ treatment significantly improved the social rank of the dysbiotic rats, demonstrating that RJ can elicit positive effect on the social behaviors (caused by dysbiosis) of rats. All behavioral paradigms yielded consistent results, with no notable differences in body weight or anxiety levels. Regarding gut microbiome, vancomycin exposure caused the dysbiosis of the subject rats, which was partially reversed by treatment with royal jelly. Specifically, the intestinal presence of Proteobacteria was profoundly attenuated by the RJ supplementation, resulting in a comparable level with the intact/dominant rats. At the genus level, both Escherichia and Clostridium displayed similar dynamics in relation to Proteobacteria, implying their involvement with the RJ-mediated dominance switching. Transcriptomic analysis in the medial prefrontal context showed that the expression of a broad range of genes was influenced by RJ intake, embodying various pathways related to neuronal transmission such as neuroactive ligan-receptor interaction, the synaptic vesicle cycle, etc. By virtue of correlation analysis, Escherichia, Akkermansia and Clostridium were strongly associated with a set of gene modules around gastrin releasing peptide (Grp) and signaling pathways around Rps6ka3, establishing an intrinsic gut-brain communication. Furthermore, the infection trials of Escherichia significantly degraded the social ranks of the RJ-remedied rats in tube tests, while a series of cerebral genes like Grpr and Grpel1, as well as prefrontal spine density, were concordantly altered, underscoring the critical role of the gut-brain link in deciding the outcomes of the dyadic contests. In summary, this is an intriguing example of how royal jelly can influence the social ranks of mammals, emphasizing the importance of microbe-host interaction in mediating this species-spanning function of royal jelly in shaping social hierarchy.

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蜂王浆通过恢复被干扰的肠-脑通讯的平衡来提高顺从大鼠的社会地位。
长期以来,蜂王浆(RJ)一直被认为是决定蜜蜂种姓分化的关键饮食成分。作为一种营养添加剂,蜂王浆对哺乳动物和人类都有广泛的益处;然而,它对这些高级动物的社会等级的确切影响尚不完全清楚。本研究旨在确定蜂王浆的益处是否可以转移到大鼠身上,从而改变它们的社会等级,并揭示其潜在机制。通过持续暴露万古霉素,诱导大鼠生态失调,建立小鼠顺从模型。在产后第6周和第7周,每天给药2.5 g/kg的蜂王浆。在干预结束时,动物进行了激烈的、水和管竞争测试,以评估它们的优势地位。结果显示,RJ处理显著提高了生态失调大鼠的社会等级,表明RJ对生态失调引起的大鼠社会行为有积极的影响。所有的行为模式都产生了一致的结果,体重或焦虑水平没有显著差异。在肠道微生物组方面,万古霉素暴露引起了实验大鼠的生态失调,而蜂王浆治疗可以部分逆转这种失调。具体来说,补充RJ大大减少了肠道中变形菌的存在,与完整/优势大鼠的水平相当。在属水平上,埃希菌属和梭状芽孢杆菌属与变形菌属表现出相似的动态关系,这表明它们参与了rj介导的优势转换。内侧前额叶背景下的转录组学分析显示,RJ摄入影响了广泛的基因表达,体现了与神经元传递相关的多种途径,如神经活性配体-受体相互作用、突触囊泡周期等。通过相关分析,Escherichia、Akkermansia和Clostridium与胃泌素释放肽(Grp)周围的一组基因模块和Rps6ka3周围的信号通路密切相关,建立了内在的肠脑通讯。此外,在试管试验中,埃希氏菌感染试验显著降低了服用rj的大鼠的社会等级,而Grpr和Grpel1等一系列大脑基因以及前额叶脊柱密度都发生了一致的改变,强调了肠脑联系在决定双体竞争结果中的关键作用。总之,这是蜂王浆如何影响哺乳动物社会等级的一个有趣的例子,强调了微生物-宿主相互作用在调节蜂王浆在形成社会等级方面的物种跨越功能中的重要性。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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