安赛蜜钾通过干扰肉碱代谢和肠道微生物群诱发肝脏炎症和脂肪酸积累

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

摘要

围绕安赛蜜钾(Ace-K)对代谢健康影响的争议越来越多。在此,研究人员给雄性 C57BL/6 小鼠服用安赛蜜钾 11 周(对照组为无菌水,低剂量组为每公斤体重 40 毫克,高剂量组为每公斤体重 120 毫克),随后进行了肠道微生物组学和靶向代谢组学研究,以评估安赛蜜钾对宿主健康的影响。肠道微生物群受到 Ace-K 的干扰,表现为有益菌的下调和与炎症相关的柯林斯菌的增加。Ace-K 改变了脂肪酸代谢,肝脏和血清中长链脂肪酸(LCFAs)的升高证明了这一点。值得注意的是,Ace-K 减少了与肉碱代谢和肝脏肉碱代谢物相关的基因和蛋白质,导致低碳脂肪酸的β-氧化减少,最终造成低碳脂肪酸的积累。这些发现为 Ace-K 诱导的肝脏炎症和脂肪酸积累提供了新的视角。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Acesulfame potassium induces hepatic inflammation and fatty acids accumulation via disturbance of carnitine metabolism and gut microbiota

Acesulfame potassium induces hepatic inflammation and fatty acids accumulation via disturbance of carnitine metabolism and gut microbiota

The controversy surrounding the impact of acesulfame potassium (Ace-K) on metabolic health has been growing. Here, male C57BL/6 mice were given Ace-K for 11 weeks (sterile water as the control group, 40 mg/kg body weight as the low dose group, 120 mg/kg as the high dose group), subsequently gut microbiome and targeted metabolomics were conducted to evaluate the effect of Ace-K on host health. Gut microbiota was perturbed by Ace-K, as evidenced by the down-regulation of beneficial bacteria and the increased abundance of Collinsella associated with inflammation. Fatty acids metabolism was altered by Ace-K, as evidenced by elevated long chain fatty acids (LCFAs) in liver and serum. Notably, the reduction of related genes and proteins correlated to carnitine metabolism and hepatic carnitine metabolites by Ace-K led to a reduction in the β-oxidation of LCFAs, ultimately causing the accumulation of LCFAs. These findings uncovered new perspectives on Ace-K-induced hepatic inflammation and fatty acids accumulation.

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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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