Synbiotic combination of 2′-fucosyllactose and Bifidobacterium mitigates neurodevelopmental disorders and ASD-like behaviors induced by valproic acid†

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-03-12 DOI:10.1039/D4FO06234E
Ying He, Bo Zhang, Yu Xin, Wenxiu Wang, Xue Wang, Zhuo Liu, Yongbo She, Rui Guo, Gengjie Jia, Shan Wu and Zhigang Liu
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引用次数: 0

Abstract

Autism spectrum disorder (ASD) is a group of heterogeneous neurodevelopmental disorders characterized by social deficits and repetitive behaviors. Increasing evidence suggests that the gut microbiota influences neurodevelopment and behavior. In this study, we established an ASD model by administering valproic acid (VPA) to pregnant females, with male offspring receiving a daily synbiotic intervention for four weeks post-weaning. The results indicate that the synbiotic combination of 2′-Fucosyllactose (2′-FL) and Bifidobacterium animalis subsp. lactis BB-12 (BB-12) outperformed that of 2′-FL and Lactobacillus paracasei L9300BH (L9300BH) in alleviating social deficits, repetitive behaviors, neuronal damage, and dysregulated expression of social-related genes and neuroinflammatory markers in ASD mice. Additionally, the intervention with 2′-FL and BB-12 improved gut morphology and barrier integrity, reduced gut inflammation, and optimized the gut microbiota structure by increasing the abundance of Bifidobacteria and Akkermansia, known producers of short-chain fatty acids (SCFAs). Notably, levels of acetate, propionate, and butyrate were significantly elevated in fecal samples. In summary, the synbiotic combination of 2′-FL and BB-12 supports gut microbiota homeostasis, enhances fecal SCFA levels, and mitigates neurodevelopmental abnormalities in ASD mice.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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