Regulation of Intestinal Inflammation in Large Yellow Croaker (Larimichthys crocea) by Soybean Globulin via Toll‐Like Receptor Signaling

IF 4.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jianchun Shao, Nan Jia, Qianqian Liu, Chao Zeng, Jiaonan Zhang, Lei Wang, Chao Zhao, Xinhua Chen
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引用次数: 0

Abstract

Larimichthys crocea, an economically significant fish species, has experienced significant resource depletion due to overfishing, prompting the expansion of aquaculture. However, the utilization of plant‐based protein sources, like soybean globulin, in aquafeeds may induce intestinal inflammation, compromising fish health. In this study, models of Toll‐like receptor (TLR) gene expression were constructed using dual‐luciferase reporter vectors. TLR5M and TLR5S were identified as key mediators of inflammatory responses through the activation of the MAPK and NF‐κB signaling. Molecular docking analyses confirmed their high binding affinity with soybean globulin. Western blot analyses further validated significant changes in key proteins of these pathways. This study provides theoretical insights into plant protein‐induced intestinal inflammation and supports the optimization of aquafeed formulations to enhance aquaculture efficiency.
大豆球蛋白通过Toll样受体信号通路调控大黄鱼肠道炎症
crocea是一种具有重要经济意义的鱼类,由于过度捕捞,其资源严重枯竭,促使了水产养殖的扩大。然而,在水产饲料中使用基于植物的蛋白质来源,如大豆球蛋白,可能会引起肠道炎症,损害鱼类健康。本研究采用双荧光素酶报告载体构建Toll样受体(TLR)基因表达模型。TLR5M和TLR5S通过激活MAPK和NF - κB信号通路被确定为炎症反应的关键介质。分子对接分析证实了它们与大豆球蛋白的高结合亲和力。Western blot分析进一步证实了这些通路中关键蛋白的显著变化。该研究为植物蛋白诱导的肠道炎症提供了理论见解,并为优化饲料配方以提高水产养殖效率提供了支持。
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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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