Metabolomic insights into the beneficial effects of dietary purple potato on DSS-induced murine colon colitis

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-26 DOI:10.1016/j.jff.2024.106538

Qi Sun , Alejandro Bravo Iniguez , Shima Bibi , Carolyn H. Bohach , Scott A. Minnich , ‬Min Du , Mei-Jun Zhu

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Abstract

Inflammatory bowel disease (IBD) is characterized by disturbances in intestinal flora and metabolomic profiles. Building on previous findings that purple potato (PP) supplementation suppresses inflammation and restores intestinal barrier in dextran sulfate sodium (DSS)-treated mice, this study examined changes in the fecal metabolome in the same cohort. Mice were fed 0 % or 10 % PP for 7 weeks, with DSS administered in the fifth week of dietary treatment followed by one-week normal drinking water recovery. A total of 68 metabolites, including amino acids, fatty acids, organic acids, carbohydrates, and polyamines, were significantly altered across the groups. PP supplementation reversed changes in 13 of the 25 DSS-altered metabolites. Six microbial metabolites derived from PP polyphenols were identified and positively correlated with M2 macrophage polarization. Data suggest that dietary PP is effective in reducing inflammation and improves gut metabolites in DSS-induced colitis mice, offering a potential dietary therapy for managing IBD.

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代谢组学揭示膳食紫薯对 DSS 诱导的小鼠结肠炎的有益影响

炎症性肠病（IBD）的特点是肠道菌群和代谢组谱紊乱。之前有研究发现，补充紫马铃薯（PP）可抑制右旋糖酐硫酸钠（DSS）处理的小鼠的炎症并恢复肠道屏障，在此基础上，本研究考察了同一批小鼠粪便代谢组的变化。给小鼠喂食0%或10%的聚丙烯7周，在饮食治疗的第五周喂食右旋糖酐硫酸钠，然后恢复正常饮水一周。各组共有 68 种代谢物发生了显著变化，包括氨基酸、脂肪酸、有机酸、碳水化合物和多胺。在 25 种 DSS 改变的代谢物中，补充 PP 逆转了 13 种代谢物的变化。从聚丙烯多酚中提取的六种微生物代谢物被鉴定出来，并与 M2 巨噬细胞极化呈正相关。数据表明，膳食 PP 能有效减轻 DSS 诱导的结肠炎小鼠的炎症反应并改善肠道代谢物，为治疗 IBD 提供了一种潜在的膳食疗法。

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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.