Comparative Protective Effects of Static Magnetic Field-Treated and Untreated Corn Sprouts on DSS-Induced Ulcerative Colitis in Mice: Inflammation Modulation and Gut Microbiota Regulation.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-09-18 DOI:10.3390/foods14183248

Jiaqi Zhao, Ye Gu, Shijie Sun, Aoran Guo, Mingzhu Zheng, Dan Cai, Ke Lin, Huimin Liu

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引用次数: 0

Abstract

Static magnetic field (SMF) is an emerging food-processing technology that has been widely applied in areas such as processing and sterilization. However, its influence on sprout production or health-related attributes has not yet been investigated. Therefore, in this study, corn sprouts were used as the raw material to compare the differential health effects of SMF treatment in a mouse model of dextran sulfate sodium (DSS)-induced colitis. The in vivo anti-inflammatory effects of SMF-treated corn sprouts were assessed by analyzing changes in their active ingredients. Histological staining, qRT-PCR and 16s rDNA sequencing were performed in the DSS-induced colitis mouse model. The results indicated that dietary fiber and total phenol contents were significantly higher in SMF-treated corn sprouts (M-CSP) compared to SMF-untreated corn sprouts (C-CSP). M-CSP alleviated the symptoms of DSS-induced colitis, significantly reduced colonic epithelial damage, and suppressed the secretion of pro-inflammatory factors. In addition, M-CSP markedly improved the diversity and abundance of intestinal microbiota. These findings provide new insights for the development and application of SMF technology to functional food ingredients.

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静磁场处理和未处理的玉米芽对dss诱导的小鼠溃疡性结肠炎的比较保护作用：炎症调节和肠道菌群调节。

静磁场（SMF）是一种新兴的食品加工技术，在加工、杀菌等领域得到了广泛的应用。然而，其对发芽生产或健康相关属性的影响尚未调查。因此，本研究以玉米芽为原料，比较SMF处理对右旋糖酐硫酸钠（DSS）诱导结肠炎小鼠模型的不同健康影响。通过分析smf处理后玉米芽的活性成分变化，评价其体内抗炎作用。对dss诱导结肠炎小鼠模型进行组织染色、qRT-PCR和16s rDNA测序。结果表明，smf处理的玉米芽（M-CSP）的膳食纤维和总酚含量显著高于未处理的玉米芽（C-CSP）。M-CSP可减轻dss所致结肠炎的症状，显著减轻结肠上皮损伤，抑制促炎因子的分泌。此外，M-CSP显著提高了肠道菌群的多样性和丰度。这些发现为SMF技术在功能性食品配料中的开发和应用提供了新的思路。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds