膳食中补充欧米加-3 PUFA 可调节衰老加速小鼠的肠道微生物群并保护肠道屏障

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-06-17 DOI:10.1155/2024/8925691
Jun Qiu, Shuo Qi, Chengming Ding, Haiping Jiang, Guodong Chen, Xin Lv
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引用次数: 0

摘要

肠道粘膜屏障老化是老年人多种慢性疾病发生和发展的主要原因,与肠道微生物群密切相关。然而,外源性补充ω-3 多不饱和脂肪酸(ω-3 PUFAs)是否能通过调节肠道微生物群来改善衰老引起的肠道粘膜屏障损伤,目前仍不清楚。本研究旨在探讨ω-3 PUFAs和肠道微生物群在维持肠道粘膜屏障过程中的作用。用衰老加速小鼠易感基因8(SAMP8)小鼠建立老年动物模型,并给予合理剂量的二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)补充饮食六个月,以验证ω-3 PUFAs的作用。利用 16S rRNA 基因测序分析了肠道微生物群组成和功能的差异。这项研究发现,衰老的 SAMP8 小鼠表现出肠道通透性增加和肠道微生物群紊乱。长期补充ω-3 PUFAs可降低肠道粘膜通透性(P < 0.05),调节肠道微生物群,加强微生态相互作用,提高产生短链脂肪酸代谢途径的富集度(P < 0.05),最终改善肠道粘膜屏障功能障碍。此外,我们还证明,ω-3 PUFAs 可以通过调节八个关键特征微生物菌株的相对丰度来维持衰老的肠粘膜屏障,从而提高血浆和结肠组织中 DHA 和 EPA 的浓度,降低 SAMP8 小鼠的肠道通透性。ω-3 PUFAs 可以显著改善衰老加速小鼠的肠粘膜屏障功能,而这种效应是由肠道微生物群介导的。我们的研究结果为老年人合理摄入ω-3 PUFAs以维持肠粘膜屏障功能提供了科学依据。
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Dietary Supplementation with Omega-3 PUFAs Modulates Gut Microbiota and Protects the Intestinal Barrier in Senescence-Accelerated Mice

Intestinal mucosal barrier aging is a major cause of the occurrence and development of many chronic diseases in older adults and is closely associated with gut microbiota. However, it remains unclear whether exogenous supplementation with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) can ameliorate aging-induced intestinal mucosal barrier damage by regulating the gut microbiota. This study was conducted to explore the roles of ω-3 PUFAs and gut microbiota in the process of maintaining the intestinal mucosal barrier. Senescence-accelerated mouse prone 8 (SAMP8) mice were used to establish a geriatric animal model and given reasonable doses of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) supplemented diets for six months to validate the effect of ω-3 PUFAs. Differences in the composition and function of gut microbiota were analyzed using 16S rRNA gene sequencing. This study revealed that aging SAMP8 mice showed increased intestinal permeability and gut microbiota disorder. Long-term supplementation with ω-3 PUFAs reduced intestinal mucosal permeability (P < 0.05), regulated gut microbiota, strengthened the microecological interactions, and enhanced enrichment of metabolic pathways producing short-chain fatty acids (P < 0.05), ultimately ameliorating intestinal mucosal barrier dysfunction. Furthermore, we demonstrated that ω-3 PUFAs could maintain the aging intestinal mucosal barrier by regulating the relative abundance of eight key characteristic microbial strains to increase the concentration of DHA and EPA in the plasma and colon tissue and reduced intestinal permeability of SAMP8 mice. ω-3 PUFAs can significantly ameliorate intestinal mucosal barrier function in senescence-accelerated mice, and this effect is mediated by the gut microbiota. The findings of our study provide a scientific basis for the rational intake of ω-3 PUFAs in older adults to maintain intestinal mucosal barrier function.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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