Protective Effects of Propolis Supplementation on Aflatoxin B1-Induced Oxidative Stress, Antioxidant Status, Intestinal Barrier Damage, and Gut Microbiota in Rats
Sevtap Kabalı, Mehtap Ünlü Söğüt, Neslihan Öner, Ayça Kara
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引用次数: 0
Abstract
Aflatoxin B1 (AFB1) is common in the diets of humans and animals and often leads to adverse health effects. Propolis, with its strong antioxidant activity, can reduce oxidative stress and modulate gut microbiota composition. However, the underlying mechanism by which propolis alleviates AFB1-induced intestinal barrier damage remains unclear. This study was designed to investigate the protective effects of oral propolis supplementation in AFB1-exposed rats. Thirty-two male Sprague-Dawley rats were divided into four groups: control, AFB1, propolis, and AFB1+propolis. After 4 weeks, serum oxidative stress markers were examined, and gut microbiota was analyzed by 16S rRNA sequencing. Intestinal sections were processed by Hematoxylin & Eosin staining, and the expression level of tight junction proteins was assessed by immunostaining. Propolis supplementation in AFB1-exposed rats tended to decrease oxidative stress, and it also restructured the gut microbiota by preventing a decrease in the relative abundances of Lactobacillus, Roseburia, and Phascolarctobacterium. Propolis restored intestinal permeability impaired by AFB1 by ameliorating intestinal morphological damage and increasing the expression levels of tight junction proteins. Propolis supplementation may contribute to the modulation of gut microbiota by alleviating oxidative stress and improving intestinal barrier damage in AFB1-exposed rats.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.