Ziziphi Spinosae semen extract ameliorates insomnia by regulating hypothalamic GABA/Glu balance and gut microbiota Lactobacillus johnsonii

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

Journal of Functional Foods Pub Date : 2025-05-20 DOI:10.1016/j.jff.2025.106911

Zhenhua Bian , Wenming Zhang , Zifang Feng , Lihong Gu , Ping Qin , Yingying Lu , Xiaowei Chen , Minmin Hu , Liangyu Cai , Lianlin Su , De Ji , Lin Li , Shile Huang , Tulin Lu

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引用次数: 0

Abstract

Ziziphi Spinosae Semen (ZSS) is a notable seed food recognized for its sedative and sleep-promoting effects. ZZS improved sleep status and cognitive ability, and attenuated neuronal damage in the PCPA-induced insomnia rats. ZSS improved hypothalamic GABA/Glu balance by elevating GABA levels and GABA/Glu ratio, while lowering Glu levels. ZSS significantly increased expression of GAD67, GABRA1, and GABRG2, and decreased expression of GluR1, NMDAR1, and mGluR5. Notably, L. johnsonii emerged as one of the most significantly enriched microbial species following ZSS treatment, and administration of L. johnsonii showed effects similar to ZSS in improving GABA/Glu balance. Finally, anti-insomnia effects of ZSS were transferable to recipients through fecal microbiota transplantation, while ZSS treatment failed to ameliorate insomnia with depleted gut microbiota. This research validated the anti-insomnia effects of ZSS, along with its regulatory effects on GABA/Glu balance and gut microbiota, offering potential benefits for its utilization in the functional food sector.

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酸枣精提取物通过调节下丘脑GABA/Glu平衡和肠道微生物群约氏乳杆菌改善失眠

酸枣是一种重要的种子食品，具有镇静和促进睡眠的作用。ZZS改善了pppa诱导的失眠大鼠的睡眠状态和认知能力，减轻了神经元损伤。ZSS通过提高GABA水平和GABA/Glu比值，降低Glu水平，改善下丘脑GABA/Glu平衡。ZSS显著增加GAD67、GABRA1、GABRG2的表达，降低GluR1、NMDAR1、mGluR5的表达。值得注意的是，约氏乳杆菌是经ZSS处理后富集程度最高的微生物之一，在改善GABA/Glu平衡方面，约氏乳杆菌表现出与ZSS相似的效果。最后，ZSS的抗失眠作用可通过粪便微生物群移植转移到受者身上，而ZSS治疗未能改善肠道微生物群枯竭的失眠。本研究证实了ZSS的抗失眠作用，以及其对GABA/Glu平衡和肠道微生物群的调节作用，为其在功能食品领域的利用提供了潜在的好处。

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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.