Gut-liver axis mediates the ameliorative effects of North Hawthorn polysaccharide on liver inflammation and oxidative stress in hyperlipidemic mice via Nrf2 signaling pathway

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-03-28 DOI:10.1007/s10068-026-02133-9

Shi Lingling, Yang Yang, Mingfang Jiang, Zhang Fan

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引用次数: 0

Abstract

Plant polysaccharides have demonstrated significant potential for the management of metabolic diseases. This study investigated the protective effects of polysaccharide from North Hawthorn (NHP) against high-fat diet (HFD)-induced metabolic disorders in mice. Oral NHP administration (200–800 mg/kg/day) for 12 weeks dose-dependently alleviated HFD-induced weight gain, dyslipidemia, hepatic steatosis, and inflammation. Furthermore, NHP ameliorated oxidative stress by reducing MDA levels and enhancing SOD activity, which was mechanistically linked to the activation of the Nrf2/Keap1/HO-1 pathway. 16S rRNA sequencing revealed that NHP administration restored gut microbial diversity and increased the abundance of beneficial bacteria, including Lactobacillus, Bifidobacterium, and Akkermansia muciniphila. Integrated correlation analysis indicated strong associations between these microbiota changes and improved metabolic and inflammatory parameters. These findings demonstrate that NHP alleviates HFD-induced metabolic dysfunction through simultaneous regulation of the gut-liver axis and activation of the Nrf2/Keap1/HO-1 pathway, highlighting its potential as a novel prebiotic agent for managing obesity-related metabolic disorders.

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肠肝轴通过Nrf2信号通路介导北山楂多糖对高脂血症小鼠肝脏炎症和氧化应激的改善作用

植物多糖在代谢性疾病的治疗方面已显示出巨大的潜力。本研究探讨了北山楂多糖（NHP）对高脂饮食（HFD）诱导的小鼠代谢紊乱的保护作用。口服NHP （200-800 mg/kg/天）12周，剂量依赖性地减轻了hfd引起的体重增加、血脂异常、肝脂肪变性和炎症。此外，NHP通过降低MDA水平和提高SOD活性来改善氧化应激，这与Nrf2/Keap1/HO-1通路的激活有机制联系。16S rRNA测序显示，NHP恢复了肠道微生物多样性，增加了有益菌的丰度，包括乳杆菌、双歧杆菌和嗜粘杆菌。综合相关分析表明，这些微生物群的变化与代谢和炎症参数的改善有很强的相关性。这些研究结果表明，NHP通过同时调节肠-肝轴和激活Nrf2/Keap1/HO-1通路，减轻了hfd诱导的代谢功能障碍，突出了其作为治疗肥胖相关代谢紊乱的新型益生元药物的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.