Therapeutic effects of pasteurized Akkermansia muciniphila on metabolic and behavioral dysregulation in a zebrafish model of type 2 diabetes mellitus comorbid with depression

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

Journal of Functional Foods Pub Date : 2025-04-29 DOI:10.1016/j.jff.2025.106848

Linkai Qu , Jiaxuan He , Ting Xu , Yiting Jiang , Chunyi Xu , Lei Wang , Cheng Luo , Qinsi Yang , Rongbing Chen , Yanyan Xie , Nian Wang , Fan Liu , Da Sun , Dongjuan He

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引用次数: 0

Abstract

Type 2 diabetes mellitus (T2DM) and depression (DEP) frequently co-occur, with growing evidence implicating the gut microbiota in both conditions. In this study, we investigated the therapeutic potential of pasteurized Akkermansia muciniphila (AKK) in a zebrafish model of T2DM comorbid with DEP, established through a high-sugar, high-fat diet and reserpine exposure. Zebrafish treated with pasteurized AKK exhibited significant improvements in metabolic parameters, including reduced fasting blood glucose, body mass index, and improved lipid profiles. AKK also restored gut microbial diversity, increasing beneficial bacteria such as Cetobacterium and reducing harmful bacteria like Aerococcus. Importantly, AKK treatment alleviated anxiety-like behaviors, improved social interactions, and enhanced monoamine neurotransmitter levels (5-HT and NE), likely through modulation of the BDNF-TrkB signaling pathway and reduction of pro-inflammatory cytokines (IL-6, TNF-α). These findings suggest that pasteurized AKK offers a novel microbiota-based intervention for managing the metabolic and neuropsychiatric dysfunctions associated with T2DM and DEP comorbidity.

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巴氏杀菌嗜黏液阿克曼氏菌对2型糖尿病伴抑郁斑马鱼代谢和行为失调的治疗作用

2型糖尿病（T2DM）和抑郁症（DEP）经常同时发生，越来越多的证据表明这两种情况下的肠道微生物群。在这项研究中，我们通过高糖、高脂肪饮食和利血平暴露，研究了巴氏杀菌的嗜粘液阿克曼氏菌（AKK）在T2DM合并DEP的斑马鱼模型中的治疗潜力。经过巴氏杀菌的AKK处理的斑马鱼在代谢参数方面表现出显著的改善，包括降低空腹血糖、体重指数和改善脂质谱。AKK还恢复了肠道微生物的多样性，增加了鲸杆菌等有益细菌，减少了气球菌等有害细菌。重要的是，AKK治疗减轻了焦虑样行为，改善了社会互动，并提高了单胺类神经递质水平（5-HT和NE），可能是通过调节BDNF-TrkB信号通路和减少促炎细胞因子（IL-6, TNF-α）。这些发现表明，巴氏杀菌AKK为管理与T2DM和DEP合并症相关的代谢和神经精神功能障碍提供了一种新的基于微生物群的干预措施。

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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.