Dietary fiber from burdock root ameliorates functional constipation in aging rats by regulating intestinal motility.

IF 4 2区 农林科学 Q2 NUTRITION & DIETETICS
Frontiers in Nutrition Pub Date : 2025-03-24 eCollection Date: 2025-01-01 DOI:10.3389/fnut.2025.1550880
Liya Mo, Kaiyang Ma, Ying Li, Jiangfeng Song, Qiqi Song, Ling Wang
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引用次数: 0

Abstract

Functional constipation is a common gastrointestinal health issue among the aging population. Dietary fiber supplementation is widely recognized as a first-line strategy for constipation. However, the effectiveness of dietary fiber in practical applications remains unsatisfactory, and dietary fibers from different sources are believed to possess varying physiological activities in alleviating constipation. Burdock root is a vegetable rich in dietary fiber. In this study, loperamide was used to induce functional constipation in aged rats. Doses of 3 mg/kg·bw·day and 1.5 mg/kg·bw·day of dietary fiber from burdock root were used to intervene in functional constipation in aged rats. Research indicated that dietary fiber from burdock root enhanced intestinal motility to ameliorate functional constipation in aging rats. This effect may involve several mechanisms, including repairing the intestinal barrier, regulating intestinal hormones, and providing anti-inflammation and antioxidation. Our findings provide a theoretical basis for the potential mechanism by which burdock root dietary fiber can ameliorate functional constipation. It is expected to serve as a natural functional food to combat functional constipation in the aging population.

牛蒡根膳食纤维通过调节肠道蠕动改善衰老大鼠功能性便秘。
功能性便秘是老年人常见的胃肠健康问题。膳食纤维补充被广泛认为是治疗便秘的一线策略。然而,膳食纤维在实际应用中的效果并不理想,不同来源的膳食纤维在缓解便秘方面具有不同的生理活性。牛蒡是一种富含膳食纤维的蔬菜。本研究采用洛哌丁胺诱导老年大鼠功能性便秘。采用3 mg/kg·bw·d和1.5 mg/kg·bw·d剂量牛蒡根膳食纤维干预老年大鼠功能性便秘。研究表明,牛蒡根膳食纤维可增强肠道蠕动,改善衰老大鼠功能性便秘。这种作用可能涉及多种机制,包括修复肠道屏障,调节肠道激素,提供抗炎症和抗氧化。本研究结果为牛蒡根膳食纤维改善功能性便秘的潜在机制提供了理论基础。有望成为对抗老年人功能性便秘的天然功能性食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Frontiers in Nutrition
Frontiers in Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
5.20
自引率
8.00%
发文量
2891
审稿时长
12 weeks
期刊介绍: No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.
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