嗜粘杆菌通过抑制炎症对腹主动脉瘤的发展起保护作用

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-04-01 Epub Date: 2025-03-13 DOI:10.1016/j.jff.2025.106718
Shuxiao Chen , Pei Qiu , Xincheng Zhou , Xian Yang , Cong Bi , Siyuan Li , Weikang Su , Yunlong Pan , Weihua Tao , Xuejun Wu , Shiqi Jia
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引用次数: 0

摘要

腹主动脉瘤(AAA)是一种危及生命的疾病。慢性炎症在AAA的发病机制中起着至关重要的作用。嗜muciniphila (a . muciniphila)因其在多种疾病中具有显著的益生菌益处而越来越被人们所认识。本研究的目的是探讨嗜粘液芽胞杆菌在AAA发展中的作用。采用猪胰腺弹性蛋白酶(PPE)与C57BL/6J小鼠腹腔主动脉孵育建立AAA模型,连续14 d每天灌胃给药。我们的研究结果表明,嗜粘液芽孢杆菌通过减少细胞外基质降解和减轻炎症反应来降低AAA的发生率。在机制上,嗜muciniphila逆转了AAA模型中toll样受体4 (TLR4)和NF-κB家族磷酸化p65/p65水平的升高。总体而言,嗜粘杆菌通过TLR4/NF-κB信号通路部分减弱AAA进展,有望成为AAA的治疗剂。
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Akkermansia muciniphila exerts a protective effect on the development of abdominal aortic aneurysm by inhibiting inflammation
Abdominal aortic aneurysm (AAA) is a life-threatening disease. Chronic inflammation plays a crucial role in the pathogenesis of AAA. Akkermansia muciniphila (A. muciniphila) is increasingly recognized for its significant probiotic benefits across various diseases. The objective of this study was to explore the role of A. muciniphila in AAA development. We constructed an AAA model by incubating porcine pancreatic elastase (PPE) with infrarenal abdominal aorta in C57BL/6J mice, and the treatment of A. muciniphila was performed by gavage daily for the next 14 days. Our findings revealed that A. muciniphila reduced the incidence of AAA by decreasing extracellular matrix degradation and mitigating inflammatory response. Mechanistically, A. muciniphila reversed the increased levels of Toll-like receptor 4 (TLR4) and the phospho-p65/p65 of the NF-κB family in the AAA model. Overall, A. muciniphila attenuated AAA progression partially via the TLR4/NF-κB signaling pathway, which held promise as a therapeutic agent for AAA.
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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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