山羊奶中的支链脂肪酸通过 TLR4/NF-κB/NLRP3 途径缓解溃疡性结肠炎

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jiaxin Zhang , Jinjing Zhong , Zhengying Cui , Yu Shen , Yaping Zheng , Yu Zhang , Chaoxin Man , Yanmei Hou , Qianyu Zhao , Yujun Jiang
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Branched-chain fatty acids from goat milk alleviate ulcerative colitis via the TLR4/NF-κB/NLRP3 pathway
Branched-chain fatty acids (BCFAs) are new bioactive fatty acids with anti-inflammatory properties. However, the role of BCFAs in alleviating ulcerative colitis has not been clarified. Herein, we evaluated the protective effect of BCFAs from goat milk in mice with colitis induced using dextran sodium sulfate (DSS) and explored the corresponding mechanism. These results show that BCFAs extracted from goat milk can significantly alleviate weight loss in mice, and reduce the disease activity index and the activity of myeloperoxidase while increasing the content of antioxidant enzymes in colon tissue and reducing the oxidation stress response. These data also show that BCFAs can down-regulate the gene and protein expression of the toll-like receptor 4 (TLR4)/ nuclear factor κB p65 (NF-κB p65)/NOD-like receptor thermal protein domain associated protein 3 (NLRP3) signaling pathway, and at the same time significantly reduce the expression of pro-inflammatory factors tumor necrosis factor α (TNF-α), interleukin 1β (IL-1β), and IL-18 in colon tissue, and significantly increase the expression of the anti-inflammatory factor IL-10. In conclusion, these results demonstrated that BCFAs in goat milk exerted effects on colitis-related inflammatory cytokines and inhibited inflammation by inducing the TLR4/NF-κB/NLRP3 pathway to alleviate DSS-induced ulcerative colitis. This study provides evidence for the potential of BCFAs as bioactive fatty acids in food products and to ameliorate ulcerative colitis development in mice.
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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