Protective Effects of Propolis Supplementation on Aflatoxin B1-Induced Oxidative Stress, Antioxidant Status, Intestinal Barrier Damage, and Gut Microbiota in Rats

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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.

Abstract Image

补充蜂胶对黄曲霉毒素 B1 诱导的大鼠氧化应激、抗氧化状态、肠道屏障损伤和肠道微生物群的保护作用
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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
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.
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