The metabolic health effects of early-life burdock (Arctium lappa L.) root inulin intervention on gut-liver omics

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

Journal of Functional Foods Pub Date : 2025-03-28 DOI:10.1016/j.jff.2025.106776

Chunyan Liu , Yulong Bao , Qing Zhang, Chenguang Zhang, Guodong Wang, Taili Shao

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Abstract

Inulin, a common food additive, has prebiotic properties. The study, we evaluated the effect of early-life burdock (Arctium lappa L.) root inulin (BRI) intervention on C57BL/6 J male mice. Two groups: normal control (NC; standard diet + drinking water) and BRI group (standard diet +2 % BRI drinking water [w/v]). After 6-month experiment, BRI supplementation prevented abdominal and liver fat accumulation in mice, improving serum glucose, total cholesterol, triglycerides and low-density lipoprotein levels. Dietary BRI increased intestinal microbiota diversity and reduced the Firmicutes/Bacteroidota ratio. The relative abundances of negatively correlated with lipogenesis Parabacteroides and Desulfovibrio were increased. Non-targeted metabolomics of liver tissue indicated that BRI affected lipids and lipid-like metabolites. Liver tissue transcriptomics revealed that lipid metabolism and atherosclerosis genes, bile secretion genes were significantly different. These results demonstrate the effect of BRI on lipid metabolism, reducing the risk of diet-related chronic non-communicable diseases, particularly abdominal obesity and non-alcoholic fatty liver.

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早期牛蒡根菊粉干预对肠-肝组学代谢健康的影响

菊粉是一种常见的食品添加剂，具有益生元特性。本研究评估了早期牛蒡根菊粉（BRI）干预对C57BL/6 J雄性小鼠的影响。两组：正常对照组（NC）；标准饮食+饮用水)和BRI组（标准饮食+ 2% BRI饮用水[w/v]）。实验6个月后，添加BRI可防止小鼠腹部和肝脏脂肪堆积，提高血清葡萄糖、总胆固醇、甘油三酯和低密度脂蛋白水平。饲粮中添加BRI增加了肠道菌群多样性，降低了厚壁菌门/拟杆菌门比值。与脂肪生成负相关的拟副杆菌和脱硫弧菌的相对丰度增加。肝组织的非靶向代谢组学表明，BRI影响脂质和类脂代谢产物。肝组织转录组学显示，脂质代谢和动脉粥样硬化基因、胆汁分泌基因差异显著。这些结果证明了BRI对脂质代谢的影响，降低了与饮食有关的慢性非传染性疾病的风险，特别是腹部肥胖和非酒精性脂肪肝。

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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.