梅花鹿角蛋白对小鼠免疫调节及肠道菌群的影响

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 Epub Date: 2024-12-24 DOI:10.1016/j.jff.2024.106637
Kaiyue Liu , Ke Zhang , Yang Yang , Ying Zong , Zhongmei He , Weijia Chen , Jianming Li , Rui Du
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引用次数: 0

摘要

鹿茸的药用最早见于《神农本草经》,用于治疗肾阳虚。因此,本研究以梅花鹿鹿角蛋白(SDAP)为成分分析,研究其对RAW264.7细胞和肾阳虚小鼠免疫调节作用以及小鼠肠道菌群的影响。结果表明,SDAP可调节脂多糖和肾阳虚小鼠RAW264.7细胞中相关因子的分泌及NF-κ b相关信号通路基因和蛋白的表达。此外,SDAP还可以通过增加肾阳虚小鼠肠道有益菌乳酸杆菌和梭状芽胞杆菌的丰度,降低致病菌变形杆菌的丰度,维持部分细菌的稳态来调节肠道内稳态,从而减轻肠道水肿,有效改善肠道微生态,提高机体免疫功能。
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Effects of sika deer antler protein on immune regulation and intestinal microbiota in mice
The medicinal use of pilose antler was first described in Shennong's Classic of Materia Medica for treating kidney yang deficiency. Therefore, in this study, sika deer antler protein (SDAP) was used as a component analysis and its impacts on the immunomodulatory effects of RAW264.7 cells and kidney yang deficiency mice, as well as the intestinal flora of mice, were investigated. The results showed that SDAP could regulate the secretion of associated factors and the expression of genes and proteins of NF-κB-related signaling pathway in RAW264.7 cells induced by lipopolysaccharide and kidney yang deficiency mice. Additionally, SDAP could regulate intestinal homeostasis by increasing the abundance of beneficial bacteria Lactobacillus and Clostridium, reducing the abundance of pathogenic bacteria Proteobacteria, and maintaining some bacterial homeostasis in kidney-yang deficiency mice, so as to decrease intestinal edema, effectively improve intestinal microecology, and improve the immune function of the organism.
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来源期刊
Journal of Functional Foods
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.
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