肝肠轴(包括代谢组学和肠道菌群)发现猕猴桃籽油对 CCl4 诱导的急性肝损伤的保护作用

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-07-30 DOI:10.1039/D4FO02106A
Xuting Hao, Wenjing Guo, Fangfang Li, Lili Cui and Wenyi Kang
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引用次数: 0

摘要

利用四氯化碳(CCl4)造成的体内急性肝损伤(ALI)评估了猕猴桃籽油(KSO)的保肝作用。网络药理学被用来预测活性化合物和靶点。代谢组学和肠道微生物群分析用于发现 KSO 的活性机制。KSO改善了肝脏组织学结构,显著降低了血清促炎细胞因子水平,并提高了肝脏抗氧化能力。代谢组学分析表明,KSO可能通过参与色氨酸代谢、糖酵解/葡萄糖生成、半乳糖代谢和胆汁分泌等信号通路来控制代谢物,从而起到保肝作用。肠道微生物学分析表明,KSO 改善了肠道菌群的组成和数量。网络药理学研究表明,KSO 通过改变 Ptgs2、Nos2、Ppara、Pparg 和 Serpine1 的 mRNA 水平发挥作用。所有证据都表明,KSO 具有保肝作用,其机制与调节代谢紊乱和肠道菌群有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl4-induced acute liver injury

Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl4-induced acute liver injury

The hepatoprotective effects of kiwifruit seed oil (KSO) were evaluated on acute liver injury (ALI) induced by carbon tetrachloride (CCl4) in vivo. Network pharmacology was used to predict active compounds and targets. Metabolomics and gut microbiota analyses were used to discover the activity mechanism of KSO. KSO improved the liver histological structure, significantly reduced serum proinflammatory cytokine levels, and increased liver antioxidant capacity. The metabolomics analysis showed that KSO may have hepatoprotective effects by controlling metabolites through its participation in signaling pathways like tryptophan metabolism, glycolysis/gluconeogenesis, galactose metabolism, and bile secretion. The gut microbiota analysis demonstrated that KSO improved the composition and quantity of the gut flora. Network pharmacological investigations demonstrated that KSO operated by altering Ptgs2, Nos2, Ppara, Pparg and Serpine1 mRNA levels. All evidence shows that KSO has a hepatoprotective effect, and the mechanism is connected to the regulation of metabolic disorders and intestinal flora.

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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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