马尾藻及其褐藻糖胶减轻高脂饮食引起的肥胖症，与肠道微生物群特征的改善有关

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106686

Xiaoyu Ling, Zhengyang Li, Ning Su, Lingqing Kong, Shiwei Han, Dafeng Song

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引用次数: 0

摘要

肥胖症被认为是一个重大的全球健康问题。肠道微生物群在预防肥胖方面发挥着至关重要的作用。马尾藻及其褐藻糖胶提取物具有降脂作用，但其作用机制尚未完全明了。本研究通过整合 16S rRNA 测序、转录组学和非靶向代谢组学，探索马尾藻（SF）和马尾藻褐藻糖胶（SFF）干预高脂饮食后小鼠肠道微生物群组成、基因表达和代谢物的变化，从而研究其机制。我们的研究结果表明，马尾藻褐藻糖胶能通过减少特定固醇菌门细菌的丰度，降低糖脱氧胆酸、糖酪脱氧胆酸、糖羟脱氧胆酸和糖脱氧胆酸的水平，以及调节Elovl3、Gm3734、Per2和Tnnc1基因的表达，来改善高脂饮食引起的肥胖。这为高胆固醇血症的治疗策略提供了新的视角。

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Sargassum fusiforme and its fucoidan alleviates high-fat diet induced obesity associated with the improvement of the gut microbiota profile

Obesity is considered a significant global health issue. The gut microbiota plays a crucial role in preventing obesity. Sargassum fusiforme and its fucoidan extract have lipid-lowering effects, but their mechanisms are not yet fully understood. This study investigates the mechanisms by exploring changes in gut microbiota composition, gene expression, and metabolites in mice fed a high-fat diet after intervention with Sargassum fusiforme (SF) and Sargassum fusiforme fucoidan (SFF) through integration of 16S rRNA sequencing, transcriptomics, and non-targeted metabolomics. Our results demonstrate that Sargassum fusiforme can ameliorate high-fat diet-induced obesity by decreasing the abundance of specific Firmicutes phylum bacteria, reducing the levels of glycochenodeoxycholic acid, glycoursodeoxycholic acid, glycohyodeoxycholic acid, and glycodeoxycholic acid, and regulating the expression of the Elovl3, Gm3734, Per2, and Tnnc1 genes. This offers a new perspective for hypercholesterolemia treatment strategies.

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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.