补充魔芋可通过调节肠道微生物群及其代谢物缓解高脂饮食诱发的小鼠肥胖症

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yuhang Wen , Baoting Chen , Jingrong Huang , Yadan Luo , Shuya Lv , Hao Qiu , Shuaibing Li , Songwei Liu , Lvqin He , Manli He , Zehui Yu , Mingde Zhao , Qian Yang , Dong Li , Congwei Gu
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In this study, a high-fat diet (HFD) was used to induce a mouse obesity model, and 16S rDNA sequencing and an untargeted metabolomics were used to investigate the impact of konjac on gut microbiota and gut metabolites in HFD-induced obese mice. The results show that konjac can reduce the body weight, adipose tissue weight, and lipid level of high-fat diet induced obese mice by changing the gut microbiota structure and gut metabolic profile. Association analysis revealed that konjac supplementation induced changes in gut microbiota, resulting in the up-regulation of 7-dehydrocholesterol and trehalose 6-phosphate, as well as the down-regulation of glycocholic acid and ursocholic acid within the Secondary bile acid biosynthesis pathway, ultimately leading to improvements in obesity. 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引用次数: 0

摘要

作为一种多因素疾病,肥胖已成为世界主要健康问题之一,并且仍在迅速增加。魔芋补充剂作为一种方便的饮食疗法,已被证明能够调节肠道微生物群并改善肥胖。然而,魔芋通过肠道微生物群改善肥胖的具体机制仍有待研究。本研究采用高脂饮食(HFD)诱导小鼠肥胖模型,并利用16S rDNA测序和非靶向代谢组学研究魔芋对HFD诱导肥胖小鼠肠道微生物群和肠道代谢物的影响。结果表明,魔芋可以通过改变肠道微生物群结构和肠道代谢谱来降低高脂饮食诱导肥胖小鼠的体重、脂肪组织重量和血脂水平。关联分析表明,补充魔芋可诱导肠道微生物群发生变化,导致 7-脱氢胆固醇和 6-磷酸三卤糖的上调,以及二级胆汁酸生物合成途径中甘氨胆酸和尿胆酸的下调,最终导致肥胖的改善。其中,g_Acinetobacter(绿基因编号:911888)可通过合成 ERG3 促进 7-脱氢胆固醇的合成;g_Allobaculum(绿基因编号:271516)和 g_Allobaculum(绿基因编号:259370)可通过合成 glvA 促进 6-磷酸三卤糖的分解。此外,糖胆酸和尿胆酸的下调可能受到 Lachnospiraceae_NK4A136_group 上调的影响。总之,魔芋通过调节肠道微生物群对肠道代谢物产生影响,从而在缓解高脂饮食引起的肥胖方面发挥关键作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Konjac supplementation can alleviate obesity induced by high-fat diet in mice by modulating gut microbiota and its metabolites

Konjac supplementation can alleviate obesity induced by high-fat diet in mice by modulating gut microbiota and its metabolites

As a multi-factorial disease, obesity has become one of the major health problems in the world, and it is still increasing rapidly. Konjac supplementation, as a convenient dietary therapy, has been shown to be able to regulate gut microbiota and improve obesity. However, the specific mechanism by which konjac improves obesity through gut microbiota remains to be studied. In this study, a high-fat diet (HFD) was used to induce a mouse obesity model, and 16S rDNA sequencing and an untargeted metabolomics were used to investigate the impact of konjac on gut microbiota and gut metabolites in HFD-induced obese mice. The results show that konjac can reduce the body weight, adipose tissue weight, and lipid level of high-fat diet induced obese mice by changing the gut microbiota structure and gut metabolic profile. Association analysis revealed that konjac supplementation induced changes in gut microbiota, resulting in the up-regulation of 7-dehydrocholesterol and trehalose 6-phosphate, as well as the down-regulation of glycocholic acid and ursocholic acid within the Secondary bile acid biosynthesis pathway, ultimately leading to improvements in obesity. Among them, g_Acinetobacter (Greengene ID: 911888) can promote the synthesis of 7-dehydrocholesterol by synthesizing ERG3. g_Allobaculum (Greengene ID: 271516) and g_Allobaculum (Greengene ID: 259370) can promote the breakdown of trehalose 6-phosphate by synthesizing glvA. Additionally, the down-regulation of glycocholic acid and ursocholic acid may be influenced by the up-regulation of Lachnospiraceae_NK4A136_group. In conclusion, konjac exerts an influence on gut metabolites through the regulation of gut microbiota, thereby playing a pivotal role in alleviating obesity induced by a high-fat diet.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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