Zhifeng Chen,Lang Hu,Yue Yang,Yina Wang,Yayong Li,Jing Su,Guyi Wang,Subo Gong
{"title":"Saccharomyces boulardii Alleviates Ovalbumin-Induced Pyroptosis Through Cyba and IL-17 Signaling Pathway.","authors":"Zhifeng Chen,Lang Hu,Yue Yang,Yina Wang,Yayong Li,Jing Su,Guyi Wang,Subo Gong","doi":"10.1002/mnfr.70194","DOIUrl":null,"url":null,"abstract":"Saccharomyces boulardii (S. boulardii), a beneficial yeast probiotic, is effective in treating asthma in children. This study aimed to examine the effects of S. boulardii on Ovalbumin (OVA)-induced pyroptosis in human bronchial epithelial cells. An OVA-induced asthma mouse model was used with S. boulardii as an intervention. S. boulardii alleviated OVA-induced lung tissue pyroptosis and intestinal tissue damage in asthmatic mice. The mRNA sequencing analysis revealed differentially expressed genes, including elevated Cyba levels in the intestinal tissues of the OVA group. However, S. boulardii reduced Cyba levels. Gene Set Enrichment analysis showed the involvement of IL-17 signaling pathway. In vivo experiments showed that S. boulardii inhibited IL-17 signaling pathway in the intestinal and lung tissues. In vitro experiments revealed that IL-17 regulation of ROS production, promoting BEAS-2B cell pyroptosis, required the involvement of Cyba. Moreover, Cyba knockdown inhibited activation of NLRC4 and NLRP3 inflammasomes induced by IL-17 in vivo. This study revealed for the first time the important role of Cyba and IL-17 pathways in asthma pathology and demonstrated that S. boulardii exerted its therapeutic effects by modulating these pathways. These findings provided a basis for developing nutrition interventions targeting gut microbiota and immune health.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"96 1","pages":"e70194"},"PeriodicalIF":4.2000,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Molecular Nutrition & Food Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/mnfr.70194","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Saccharomyces boulardii (S. boulardii), a beneficial yeast probiotic, is effective in treating asthma in children. This study aimed to examine the effects of S. boulardii on Ovalbumin (OVA)-induced pyroptosis in human bronchial epithelial cells. An OVA-induced asthma mouse model was used with S. boulardii as an intervention. S. boulardii alleviated OVA-induced lung tissue pyroptosis and intestinal tissue damage in asthmatic mice. The mRNA sequencing analysis revealed differentially expressed genes, including elevated Cyba levels in the intestinal tissues of the OVA group. However, S. boulardii reduced Cyba levels. Gene Set Enrichment analysis showed the involvement of IL-17 signaling pathway. In vivo experiments showed that S. boulardii inhibited IL-17 signaling pathway in the intestinal and lung tissues. In vitro experiments revealed that IL-17 regulation of ROS production, promoting BEAS-2B cell pyroptosis, required the involvement of Cyba. Moreover, Cyba knockdown inhibited activation of NLRC4 and NLRP3 inflammasomes induced by IL-17 in vivo. This study revealed for the first time the important role of Cyba and IL-17 pathways in asthma pathology and demonstrated that S. boulardii exerted its therapeutic effects by modulating these pathways. These findings provided a basis for developing nutrition interventions targeting gut microbiota and immune health.
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.