Lactobacillus rhamnosus FSJ13 alleviates pancreatic fibrosis in mice via fibroblast growth factor 21†

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-05-24 DOI:10.1039/D5FO00832H
Siqi Yang, Jiayue Yang, Bin-Bin Li, Wenjie Liang, Huimin Zou, Lilong Pan and Jia Sun
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Abstract

Chronic pancreatitis (CP) is a progressive fibro-inflammatory condition with a multifactorial etiology, leading to diminished quality of life and increased mortality rates. The incidence and prevalence of chronic pancreatitis are increasing every year, and no definitive cure is currently available. Lactobacillus rhamnosus (L. rhamnosus) has demonstrated potential in alleviating fibrotic diseases. However, its role in CP remains unexplored. This study demonstrated that CP in mice is associated with gut dysbiosis, characterized by a significant decrease in the abundance of butyrate-producing bacteria, including Roseburia, Lachnoclostridium, and Eubacterium. Supplementation with L. rhamnosus FSJ13 enhanced the abundance of these bacteria, elevated serum and fecal butyrate levels and significantly upregulated pancreatic fibroblast growth factor 21 (FGF21) levels. Notably, the beneficial effects of L. rhamnosus FSJ13 were abolished in CP mice treated with an FGF21 receptor inhibitor. These findings suggest that L. rhamnosus FSJ13 reduces pancreatic fibrosis via FGF21, providing evidence for its use in alleviating CP fibrosis.

Abstract Image

鼠李糖乳杆菌FSJ13通过成纤维细胞生长因子21减轻小鼠胰腺纤维化。
慢性胰腺炎(CP)是一种具有多因素病因的进行性纤维炎症性疾病,导致生活质量下降和死亡率增加。慢性胰腺炎的发病率和流行率每年都在增加,目前尚无确切的治疗方法。鼠李糖乳杆菌(L. rhamnosus)已被证明具有减轻纤维化疾病的潜力。然而,它在CP中的作用仍未被探索。该研究表明,小鼠的CP与肠道生态失调有关,其特征是产生丁酸盐的细菌(包括Roseburia、Lachnoclostridium和真细菌)的丰度显著减少。添加鼠李糖乳杆菌FSJ13可提高这些细菌的丰度,提高血清和粪便丁酸盐水平,并显著上调胰腺成纤维细胞生长因子21 (FGF21)水平。值得注意的是,鼠李糖FSJ13的有益作用在FGF21受体抑制剂处理的CP小鼠中被消除。这些发现表明鼠李糖FSJ13通过FGF21减少胰腺纤维化,为其用于减轻CP纤维化提供了证据。
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
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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