Silkworm pupa powder alleviates metabolic dysfunction-associated steatotic liver disease by regulating microbial-intestinal-liver axis and TLR4 / MyD88 / NF-κB signaling pathway

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-12 DOI:10.1016/j.jff.2025.106892

Yan Chen , Feng Li , Yan Bai , Qishi Che , Hua Cao , Jiao Guo , Zhengquan Su

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Abstract

Metabolic dysfunction-associated steatotic liver disease (MASLD) has become the most common chronic liver disease globally, but effective treatment strategies remain limited. Silkworm pupa powder (SP), the first approved insect food in China, protect the liver, but its effect on metabolic dysfunction-associated steatotic liver disease (MASLD) is unknown. This study explored SP's impact on MASLD in C57BL/6 J mice fed a high-fat diet (HFD) for 8 weeks, then treated with SP and metformin for 12 weeks. We found that SP could improve body weight, lipid levels, insulin resistance and the oxidation-antioxidant balance. SP reduces liver lipid deposition by lowering liver inflammation (down-regulating the TLR4 / MyD88 / NF-κB inflammatory pathway) and reshaping the gut microbiome to regulate bile acid metabolism. These findings collectively suggest that SP alleviates MASLD by regulating gut microbiota-bile acid metabolism and inhibiting TLR4-mediated liver inflammation, making it a promising functional food for metabolic liver diseases.

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蚕蛹粉通过调节微生物-肠-肝轴和TLR4 / MyD88 / NF-κB信号通路，缓解代谢功能障碍相关的脂肪变性肝病

代谢功能障碍相关脂肪变性肝病（MASLD）已成为全球最常见的慢性肝病，但有效的治疗策略仍然有限。蚕蛹粉（SP）是国内第一个被批准的昆虫食品，具有保护肝脏的作用，但其对代谢功能障碍相关脂肪变性肝病（MASLD）的作用尚不清楚。本研究探讨SP对C57BL/6 J小鼠高脂饮食（HFD） 8周后，SP加二甲双胍治疗12周后MASLD的影响。我们发现SP可以改善体重、血脂水平、胰岛素抵抗和氧化-抗氧化平衡。SP通过降低肝脏炎症（下调TLR4 / MyD88 / NF-κB炎症通路）和重塑肠道微生物群来调节胆汁酸代谢，从而减少肝脏脂质沉积。综上所示，SP可通过调节肠道微生物-胆汁酸代谢，抑制tlr4介导的肝脏炎症来缓解MASLD，是一种很有前景的代谢性肝病功能食品。

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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.