Comparative effect of sialic acid and 3'-sialyllactose on fecal microbiota fermentation and prebiotic activity in ETEC-challenged IPEC-J2 cells.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-19 DOI:10.1002/jsfa.14372

Qiwen Zhou, Shuhuan Lu, Kejue Feng, Kai Na, Li Xiang, Min Xiao, Shuang Lu, Li Zhang, Xiangyu Li, Xiaohua Guo

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引用次数: 0

Abstract

Background: Sialic acid (SA) and 3'-sialyllactose (3'-SL) are potential food supplements, capable of promoting gut health and brain development. Structurally, 3'-SL can be formed by coupling a sialyl moiety to lactose via α-2,3 glycosidic linkages. However, there is currently no conclusive evidence regarding the role of the sialyl moiety in the prebiotic function of 3'-SL or its contribution to the biological activity of 3'-SL itself.

Results: This study demonstrated that SA and 3'-SL differentially modulate the gut microbial community structure during in vitro fermentation, selectively promoting the growth of specific microbiota and altering short-chain fatty acid production profiles. Specifically, SA significantly increased acetate levels whereas 3'-SL mainly elevated the production of butyrate. At the cellular level, both compounds consistently strengthened intestinal barrier integrity in IPEC-J2 cells, reduced apoptosis, and alleviated oxidative stress induced by enterotoxigenic Escherichia coli.

Conclusion: This study highlights the prebiotic potential of SA and 3'-SL in maintaining intestinal homeostasis, an effect likely mediated by their distinct structural properties. © 2025 Society of Chemical Industry.

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唾液酸和3′-唾液乳糖对ecc激菌IPEC-J2细胞粪便菌群发酵和益生元活性的影响

背景：唾液酸（SA）和3'-唾液基乳糖（3'-SL）是潜在的食物补充剂，能够促进肠道健康和大脑发育。结构上，3 '-SL可以通过α-2,3糖苷键与乳糖偶联而形成。然而，目前还没有确凿的证据表明唾液酸部分在3'-SL的益生元功能中所起的作用或其对3'-SL本身的生物活性的贡献。结果：本研究表明，SA和3′-SL在体外发酵过程中对肠道微生物群落结构进行了差异调节，选择性地促进了特定微生物群的生长，改变了短链脂肪酸的产生谱。其中，SA显著提高了乙酸水平，而3′-SL主要提高了丁酸的产量。在细胞水平上，这两种化合物均能增强IPEC-J2细胞的肠道屏障完整性，减少细胞凋亡，减轻肠道产毒素大肠杆菌诱导的氧化应激。结论：本研究强调了SA和3'-SL在维持肠道稳态方面的益生元潜力，这种作用可能是由它们独特的结构特性介导的。©2025化学工业协会。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.