槟榔肉中的一种肽对酒精诱导的小鼠肝损伤的保护作用机制

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-09-29 DOI:10.1016/j.jff.2024.106481

Yifan Chen , Jie Zhou , Xiaoyang Liu , Lijun You

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引用次数: 0

摘要

酒精性肝病是导致全球肝病相关死亡的主要原因之一，已成为人们关注的主要健康问题。本研究从槟榔肉中制备了一种多肽（命名为 HPM-3），并研究了其对酒精引起的小鼠肝损伤的保护作用。结果表明，干预 HPM-3 能明显降低血清中转氨酶和乳酸脱氢酶的水平，提高肝脏中抗氧化酶的活性。此外，HPM-3还能通过介导Keap1/Nrf2信号通路缓解酒精引起的肝损伤。此外，HPM-3还能保护肠道微生物群的多样性，恢复受酒精干预影响的一些微生物群落的相对丰度。HPM-3的干预还影响了L-谷氨酰胺和其他相关代谢物的分泌，并介导了相关的代谢途径。这些结果将有助于阐明海洋肽对酒精引起的肝损伤的保护作用机制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The mechanisms of protective effect of a peptide from Pinctada martensii meat against alcohol-induced liver injury in mice

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The mechanisms of protective effect of a peptide from Pinctada martensii meat against alcohol-induced liver injury in mice

Alcoholic liver disease is one of the main causes of global liver disease-related deaths, which has emerged as a major health concern for people. In this study, a peptide was prepared from Pinctada Martensii meat (named HPM-3), and its protective effect against alcohol-induced liver damage in mice was investigated. The results indicated that intervention of HPM-3 significantly decreased the levels of transaminase and lactate dehydrogenase in serum, and improved the antioxidant enzyme activities in the liver. Besides, HPM-3 could alleviate alcohol-induced liver injury by mediating Keap1/Nrf2 signaling pathway. Moreover, HPM-3 could preserve the diversity of the gut microbiota, and restore the relative abundance of some microbial communities that were impacted by alcohol intervention. HPM-3 intervention also affected the secretion of L-glutamine and other associated metabolites and mediated the related metabolic pathways. The results would help to clarify the mechanisms of protective effects of marine peptides against alcohol-induced liver injury.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.