Mannuronate Oligosaccharides Ameliorate Experimental Colitis and Secondary Neurological Dysfunction by Manipulating the Gut–Brain Axis

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-01-23 DOI:10.1021/acs.jafc.4c1037810.1021/acs.jafc.4c10378

Shuang Lu, Zhengxiong Tao, Gan Wang, Kai Na, Lisha Wu, Li Zhang, Xiangyu Li and Xiaohua Guo*,

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Abstract

Microbiota dysfunction induces intestinal disorders and neurological diseases. Mannuronate oligosaccharides (MAOS), a kind of alginate oligosaccharide (AOS), specifically exert efficacy in shaping gut microbiota and relieving cognitive impairment. However, the key regulatory factors involved, such as the specific strains and metabolites as well as their regulatory mechanisms, remain unclear at present. This research investigates how MAOS specifically impact the gut–brain axis in vivo and in vitro. The results showed that pretreatment with MAOS significantly ameliorated dextran sodium sulfate (DSS)-induced colitis and secondary nerve injury. This preventive mechanism operates through the regulation of serum DOPC abundance and the gut–brain axis, achieved by inhibiting the TLR4/MyD88/NF-κB pathway. These findings underscore the crucial role of dietary MAOS in the prevention of colitis and neurological disorders, providing a rationale for the application of MAOS in disease prevention and functional food ingredients.

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甘露糖酸寡糖通过操纵肠-脑轴改善实验性结肠炎和继发性神经功能障碍

微生物群功能障碍可诱发肠道疾病和神经系统疾病。甘露酸寡糖（MAOS）是海藻酸寡糖（AOS）的一种，具有塑造肠道菌群和缓解认知功能障碍的作用。然而，涉及的关键调控因子，如具体菌株和代谢物及其调控机制，目前尚不清楚。本研究探讨了MAOS在体内和体外对肠脑轴的特异性影响。结果表明，MAOS预处理可显著改善葡聚糖硫酸钠（DSS）诱导的结肠炎和继发性神经损伤。这种预防机制是通过抑制TLR4/MyD88/NF-κB通路，调节血清DOPC丰度和肠脑轴来实现的。这些发现强调了膳食中MAOS在预防结肠炎和神经系统疾病中的重要作用，为MAOS在疾病预防和功能性食品成分中的应用提供了理论依据。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.