l -阿拉伯糖通过大鼠胃肠肽、肠道菌群和胃肠节律的Phlpp2缓解便秘

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-01 Epub Date: 2025-01-30 DOI:10.1016/j.jff.2025.106697
Ting Gong , Linzheng Liao , Yong Tang , Weiwei Liu , Ling Yao , Zhen Wu , Jianmei Li , Fulai Bai , Qian Zhang , Liling Tang
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引用次数: 0

摘要

便秘是一种常见的胃肠道疾病,虽然l -阿拉伯糖已被证明可以缓解便秘,但确切的分子机制尚不清楚。本研究研究了400、600和800 mg/kg体重(B.W.)剂量的l -阿拉伯糖对便秘大鼠的影响。800 mg/kg体重显著改善了整体生理状态、粪便一致性、肠道运输和胃排空。它还能改善胃、肝脏和肾脏功能,同时调节胃肠关键肽,包括胃动素(MTL)、P物质(SP)、血管活性肠肽(VIP)、乙酰胆碱酯酶(AchE)、内皮素-1 (ET-1)、血清素(5-HT)、生长抑素(SS)、胃泌素(Gas)和一氧化氮(NO)。此外,800 mg/kg剂量显著增加了杯状细胞数量、黏液层厚度和有益肠道微生物,如黄瘤球菌和肠道Muribaculum。它还上调Cd38、Phlpp2、Muc3和Acat2的表达,下调Cd34、C1qa和C1qc的表达。这些结果表明,l -阿拉伯糖不仅可以缓解便秘,还可以增强免疫功能,调节信号通路,使胃肠道肽恢复到接近正常水平。
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L-arabinose alleviates constipation through gastrointestinal peptide,gut microbiota,and Phlpp2 of gastrointestinal rhythms in rats
Constipation is a common gastrointestinal disorder, and while L-arabinose has been shown to relieve it, the exact molecular mechanisms remain unclear. This study investigated the effects of L-arabinose in constipated rat at doses of 400, 600, and 800 mg/kg body weight (B.W.). The 800 mg/kg B.W. dose significantly improved overall physiological state, stool consistency, intestinal transit, and gastric emptying. It also improved gastric, liver, and kidney function, while modulating key gastrointestinal peptides, including motilin (MTL), substance P (SP), vasoactive intestinal peptide (VIP), acetylcholinesterase (AchE), endothelin-1 (ET-1), serotonin (5-HT), somatostatin (SS), gastrin (Gas), and nitric oxide (NO). In addition, the 800 mg/kg dose notably increased goblet cell numbers, mucus layer thickness, and beneficial gut microbes such as Ruminococcus flavefaciens and Muribaculum intestinale. It also upregulated the expression of Cd38, Phlpp2, Muc3, and Acat2, while downregulating Cd34, C1qa, and C1qc. These results indicate that L-arabinose not only alleviates constipation but also enhances immune function and regulates signaling pathways, restoring gastrointestinal peptides to near-normal levels.
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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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