油菜蜂花粉通过抗炎症、抗氧化和调节肠道微生物群减轻糖尿病大鼠肾组织损伤

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2023-07-04 DOI:10.1002/efd2.101

Yingjun Hu, Simin Chen, Wenrui Yan, Le Ji, Mengli Shao, Ze Sun, Dong He, Lijun Zhang, Zengrun Xia, Xinsheng Li, Hongxing Zheng, Shanshan Qi

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引用次数: 2

摘要

油菜(Brassica napus L.)蜂花粉(RBP)是工蜂采集油菜花粉，与花蜜和蜂唾液酶混合后获得的一种营养丰富的功能性食物。本研究旨在探讨RBP对糖尿病大鼠肾组织损伤和调节肠道微生物群的保护作用。通过注射链脲佐菌素建立大鼠糖尿病模型，并给予RBP治疗6周。结果表明，RBP可显著抑制糖尿病大鼠空腹血糖，降低氧化应激，防止肾脏病理改变及肾功能损害。此外，RBP还降低了血清炎症因子(肿瘤坏死因子-α、单核细胞趋化蛋白-1、c反应蛋白、白细胞介素(IL)-6、IL-1β和IL-18)的水平，以及肾脏转化生长因子-β1、p-Smad2和p-Smad3的表达水平。此外，补充RBP还能改善糖尿病大鼠肠道微生物失调。结果表明，RBP可改善糖尿病大鼠肾组织损伤。本研究将促进RBP功能食品的开发。

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Rape bee pollen alleviates renal tissue damage in diabetic rats via anti-inflammation, anti-oxidation, and modulating gut microbiota

Rape (Brassica napus L.) bee pollen (RBP) is a functional food rich in nutrients obtained by worker bees collecting rape pollen and mixing it with nectar and bee salivary enzymes. The study aimed to investigate the protective impact of RBP on renal tissue damage and modulating gut microbiota in diabetic rats. We established a diabetic model of rat via streptozotocin injection, then the rats were treated with RBP for 6 weeks. Results showed that RBP significantly suppressed fasting glucose, reduced oxidative stress and prevented renal pathological changes as well as renal function damage in diabetic rats. In addition, RBP reduced the levels of serum inflammatory cytokines (tumor necrosis factor-α, monocyte chemoattractant protein-1, C-reaction protein, interleukin (IL)-6, IL-1β, and IL-18), and the expression levels of transforming growth factor-β1, p-Smad2, and p-Smad3 in the kidney. Moreover, RBP supplementation also improved the gut microbial dysregulation in diabetic rats. Based on the results, RBP can improve kidney tissue damage in diabetic rats. This study will promote the development of RBP functional food.

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)