Total alkaloids of Zanthoxylum schinifolium Siebold & Zucc attenuate ulcerative colitis by re-profiling gut microenvironment and inhibiting TLR4/NF-κB pathway

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-29 DOI:10.1016/j.jff.2025.107037

Yu Xiao , Jin peng Deng , Shuang Wang, Tian Feng Luo, Yun Long Deng, Ya Dai, Yi You Wu, Xiang Li

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Abstract

Ulcerative colitis (UC), as a chronic and recurrent inflammatory bowel illness, has become more commonplace worldwide recently. Green Sichuan Pepper (Zanthoxylum schinifolium Siebold & Zucc, ZS) is a spice and traditional Chinese medicine used millennia in China, total alkaloids of which (TAZS) are important and representative bioactive compounds with multiple pharmacological activities. While, the effects of TAZS on UC have been still unknown. In this study, the effects and the underlying mechanisms of TAZS on UC were investigated. Results showed that TAZS (80 mg/kg·d⁻¹, i.g.) significantly relieved colitis symptoms and intestinal barrier impairment, inhibited colonic inflammation, and maintained intestinal microenvironment homeostasis. The mechanism of TAZS on UC was through suppressing the abnormal activation of the TLR4/NF-κB pathway, by itself and modulation of gut microenvironment (including intestinal flora and gut microbial metabolites). The present study highlighted the potential of TAZS as a dietary agent for the prevention or treatment of UC.

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花椒总生物碱通过重组肠道微环境和抑制TLR4/NF-κB通路减轻溃疡性结肠炎

溃疡性结肠炎（UC）作为一种慢性、复发性炎症性肠病，近年来在世界范围内越来越普遍。绿花椒（Zanthoxylum schinifolium Siebold & Zucc， ZS）是中国具有千年历史的香料和中药，其总生物碱（TAZS）是具有多种药理活性的重要代表性生物活性化合物。然而，taz对UC的影响尚不清楚。本研究探讨了TAZS对UC的作用及其机制。结果显示，TAZS （80 mg/kg·d - 1, ig）可显著缓解结肠炎症状和肠道屏障损害，抑制结肠炎症，维持肠道微环境稳态。TAZS对UC的作用机制是通过自身抑制TLR4/NF-κB通路的异常激活和调节肠道微环境（包括肠道菌群和肠道微生物代谢物）。本研究强调了TAZS作为预防或治疗UC的膳食制剂的潜力。

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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.