Using transcriptomics to investigate the effects of infant formulae on the growth and development of small intestinal organoids and Caco2 cells

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xianli Wang , Yuxin Jing , Chengdong Zheng , Chenxuan Huang , Haiyang Yao , Zening Wang , Kainan Huang , Yuanyuan Yan , Shilong Jiang , Jianguo Sun , Qinggang Xie , Yongjiu Zhang , Xiaoguang Li , Hui Wang
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引用次数: 0

Abstract

Infant formula serves as a crucial breast milk alternative, yet its molecular mechanisms remain poorly understood. Small intestinal organoids (SIOs) are in vitro-cultured, multicellular structures and have been applied in diverse research fields. Nevertheless, SIOs have not been used in formula studies, nor have comparisons been made between SIOs and traditional models. This study pioneered using SIOs alongside Caco-2 cells to investigate formula's effects through transcriptomics and RT-qPCR. Formula upregulated proliferation, differentiation, and structural pathways in both models. Comparative analysis (GO/KEGG/IPA) revealed SIOs enhanced protein metabolism, mucin/peptide secretion, and immune responses versus Caco-2 cells, with key pathway genes identified. Notably, lactoferrin and Bifidobacterium lactis synergistically improved extracellular matrix development and immune signaling. These findings provide mechanistic evidence of formula's cellular impacts using SIOs, establishing their superiority over traditional models for nutritional research. Our work offers novel insights for formula optimization while demonstrating SIOs' potential as an advanced intestinal model system.

Abstract Image

利用转录组学研究婴儿配方奶粉对小肠类器官和cco2细胞生长发育的影响
婴儿配方奶粉是母乳的重要替代品,但其分子机制仍然知之甚少。小肠类器官(SIOs)是体外培养的多细胞结构,已被广泛应用于多个研究领域。然而,在公式研究中没有使用sio,也没有将sio与传统模型进行比较。本研究率先使用SIOs与Caco-2细胞一起通过转录组学和RT-qPCR研究配方的影响。在两种模型中,配方上调了增殖、分化和结构途径。对比分析(GO/KEGG/IPA)发现SIOs增强了Caco-2细胞的蛋白质代谢、粘蛋白/肽分泌和免疫应答,并确定了关键通路基因。值得注意的是,乳铁蛋白和乳酸双歧杆菌协同改善细胞外基质发育和免疫信号。这些发现为使用sio的配方对细胞的影响提供了机制证据,确立了它们在营养研究方面优于传统模型的优势。我们的工作为配方优化提供了新的见解,同时展示了SIOs作为先进肠道模型系统的潜力。
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来源期刊
Journal of Functional Foods
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.
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