Hemp seed oil ameliorates ulcerative colitis in connection with tryptophan metabolism driven by gut microbiota

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

Journal of Functional Foods Pub Date : 2025-07-17 DOI:10.1016/j.jff.2025.106962

Jing Yang, Yiyun Guan, Junjie Zhou, Yujie Zhang, Lixi Li, Hailong Lu, Zhongjie Zou, Mengjuan Gong

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Abstract

Ulcerative colitis (UC), a chronic inflammatory bowel disease, currently lacks effective therapeutic strategies. This study investigated the protective effects of hemp seed oil (HSO), a dietary supplement derived from hemp seeds (Cannabis sativa L.) possessing anti-inflammatory properties, against UC. Using 16S rRNA sequencing, fecal microbiota transplantation (FMT), and targeted tryptophan (Trp) metabolomics, we explored the mechanisms underlying HSO's effects in dextran sulfate sodium (DSS)-induced UC mice. Results showed HSO significantly alleviated UC symptoms, restored gut microbiota dysbiosis, and increased short-chain fatty acids (SCFAs) production. FMT results revealed HSO selectively promoted Muribaculum and Roseburia growth, enhancing Trp metabolites such as indole-3-acetic acid (IAA) and 3-indolealdehyde (3-IAld). Additionally, HSO upregulated aryl hydrocarbon receptor (AhR) expression and interleukin (IL)-22 production, promoting tight junction protein expression and intestinal barrier repair. These findings suggested HSO as a promising dietary intervention for UC management by targeting gut microbiota-mediated Trp metabolism and the AhR/IL-22 axis.

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大麻籽油改善溃疡性结肠炎与肠道菌群驱动色氨酸代谢

溃疡性结肠炎（UC）是一种慢性炎症性肠病，目前缺乏有效的治疗策略。本研究探讨了大麻籽油（HSO）对UC的保护作用，HSO是一种从大麻籽（大麻sativa L.）中提取的具有抗炎特性的膳食补充剂。通过16S rRNA测序、粪便微生物群移植（FMT）和靶向色氨酸（Trp）代谢组学，我们探索了HSO对葡聚糖硫酸钠（DSS）诱导的UC小鼠的作用机制。结果显示，HSO可显著缓解UC症状，恢复肠道菌群失调，并增加短链脂肪酸（SCFAs）的产生。FMT结果显示，HSO选择性地促进了Muribaculum和Roseburia的生长，提高了Trp代谢产物吲哚-3-乙酸（IAA）和3-吲哚醛（3-IAld）的含量。此外，HSO上调芳烃受体（AhR）的表达和白细胞介素(IL)-22的产生，促进紧密连接蛋白的表达和肠道屏障的修复。这些研究结果表明，通过靶向肠道微生物介导的色氨酸代谢和AhR/IL-22轴，HSO是一种有希望的UC管理饮食干预措施。

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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.