小麦肽通过激活Keap1-Nrf2信号通路和维持肠道屏障的完整性来缓解DSS诱导的结肠炎

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-04-03 DOI:10.1039/D3FO04413K
Wen-Yin Xie, Zhong-Hao Ji, Wen-Zhi Ren, Pei-Sen Zhao, Fan-Hao Wei, JinPing Hu, Bao Yuan and Wei Gao
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引用次数: 0

摘要

炎症性肠病(IBD)难以治愈,制定饮食计划是预防和治疗该疾病的有效手段。小麦肽含有多种生物活性肽,具有抗炎和抗氧化功能。本研究结果表明,预防性补充小麦肽(WP)可显著缓解右旋糖酐硫酸钠(DSS)诱导的小鼠结肠炎症状。小麦肽能增加小鼠体重,缓解结肠缩短,降低疾病活动指数(DAI)评分。此外,可湿性粉剂还能改善结肠炎小鼠的肠道微生物紊乱,减少有害细菌志贺氏菌的数量。根据液相色谱-质谱(LC-MS)分析,共鉴定出可湿性粉剂中含有 313 种肽,其中 4 种肽被预测为生物活性肽。在 Caco-2 细胞中验证了可湿性粉剂和四种生物活性肽对 Keap1-Nrf2 信号通路的调节作用。总之,这项研究表明,可湿性粉剂通过帮助维持肠道屏障完整性和靶向 Keap1-Nrf2 轴,缓解了 DSS 诱导的结肠炎;这些结果为将可湿性粉剂添加到预防 IBD 的饮食策略中提供了理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Wheat peptide alleviates DSS-induced colitis by activating the Keap1–Nrf2 signaling pathway and maintaining the integrity of the gut barrier†

Wheat peptide alleviates DSS-induced colitis by activating the Keap1–Nrf2 signaling pathway and maintaining the integrity of the gut barrier†

Inflammatory bowel disease (IBD) is difficult to cure, and formulating a dietary plan is an effective means to prevent and treat this disease. Wheat peptide contains a variety of bioactive peptides with anti-inflammatory and antioxidant functions. The results of this study showed that preventive supplementation with wheat peptide (WP) can significantly alleviate the symptoms of dextran sulfate sodium (DSS)-induced colitis in mice. WP can increase body weight, alleviate colon shortening, and reduce disease activity index (DAI) scores. In addition, WP improved intestinal microbial disorders in mice with colitis. Based on LC-MS, a total of 313 peptides were identified in WP, 4 of which were predicted to be bioactive peptides. The regulatory effects of WP and four bioactive peptides on the Keap1–Nrf2 signaling pathway were verified in Caco-2 cells. In conclusion, this study demonstrated that WP alleviates DSS-induced colitis by helping maintain gut barrier integrity and targeting the Keap1–Nrf2 axis; these results provided a rationale for adding WP to dietary strategies to prevent IBD.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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