副乳酸杆菌207-27改变微生物群-肠-脑轴,改善可穿戴设备测量的健康成年人睡眠时间:一项随机、双盲、安慰剂对照试验。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-10-10 DOI:10.1039/d4fo01684j
Jinxing Li, Jincheng Zhao, Xiaolei Ze, Liang Li, Yapeng Li, Zhimo Zhou, Simou Wu, Wen Jia, Meixun Liu, Yun Li, Xi Shen, Fang He, Ruyue Cheng
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引用次数: 0

摘要

目的据报道,益生菌可通过肠道-大脑轴对睡眠产生有益影响。因此,本随机、双盲、安慰剂对照试验评估了补充副乳酸杆菌 207-27 对睡眠质量的影响及其安全性和潜在机制。方法和研究设计:年龄在 18-35 岁之间、处于轻微压力下的健康成年人连续 28 天服用低剂量或高剂量的副酸乳杆菌 207-27 或安慰剂。在基线和干预结束时收集粪便样本、血液样本和调查问卷。睡眠质量通过可穿戴设备和匹兹堡睡眠质量指数(PSQI)问卷进行测量。使用酶联免疫吸附试验检测了血清炎症标志物、促肾上腺皮质激素释放激素、皮质醇、γ-氨基丁酸和 5-羟色胺水平。利用 16S rRNA 测序和生物信息学分析了肠道微生物群。使用气相色谱-质谱法检测了短链脂肪酸的水平。结果与安慰剂组相比,低剂量组和高剂量组通过可穿戴设备测量的睡眠时间均有显著改善。三组的 PSQI 总分在干预后均明显下降,组间无统计学差异。在门类水平上,低剂量组显示出较高的类杆菌属相对丰度和较低的固着菌-类杆菌(F/B)比率。在属的层面上,两个处理组的乳杆菌和巨杆菌的相对含量较高,而志贺氏菌的含量较低。此外,低剂量组的乙酸、丙酸、丁酸和戊酸含量显著增加,而两个处理组的 COR 含量显著下降。相关分析表明,低剂量组乙酸和丁酸水平的升高可能与促肾上腺皮质激素的降低有关。结论健康成年人服用副卡西酸乳 207-27 可改善肠道微生物群落和睡眠时间。其机制可能是通过调节肠道微生物群结构来调节肠脑轴功能,包括增加 SCFA 水平和降低下丘脑-垂体-肾上腺轴活性。中国临床试验注册号为ChiCTR2300069453(https://www.chictr.org.cn/showproj.html?proj=191193,注册日期为2023年5月16日--回顾性注册)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Lacticaseibacillus paracasei 207-27 alters the microbiota-gut-brain axis to improve wearable device-measured sleep duration in healthy adults: a randomized, double-blind, placebo-controlled trial.

Objective: Probiotics have been reported to exert beneficial effects on sleep through the gut-brain axis. Therefore, this randomized, double-blind, placebo-controlled trial assessed the effects of Lacticaseibacillus paracasei 207-27 supplementation on sleep quality and its safety and potential mechanisms. Method and study design: Healthy adults under mild stress aged 18-35 years consumed low or high doses of L. paracasei 207-27 or a placebo for 28 days. Fecal samples, blood samples, and questionnaires were collected at the baseline and the end of the intervention. Sleep quality was measured using wearable devices and Pittsburgh sleep quality index (PSQI) questionnaire. Serum inflammatory markers, corticotropin-releasing hormone, adrenocorticotropic hormone (ACTH), cortisol (COR), γ-aminobutyric acid, and 5-hydroxytryptamine levels were detected using enzyme-linked immunosorbent assay. The gut microbiota was analyzed using 16S rRNA sequencing and bioinformatics. Short-chain fatty acids levels were detected using gas chromatography-mass spectrometry. Results: Both the low-dose and high-dose groups exhibited significant improvements in wearable device- measured sleep duration compared to the placebo group. The global scores of PSQI in three groups significantly decreased after intervention without statistical difference between groups. At the phylum level, the low-dose group exhibited a higher relative abundance of Bacteroidota and a lower Firmicutes-to-Bacteroidetes (F/B) ratio. At the genus level, two treatment groups had higher relative abundance of Bacteroides and Megamonas, alongside lower levels of Escherichia-Shigella. Furthermore, the low-dose group exhibited significant increases in acetic acid, propionic acid, butyric acid, and valeric acid levels, while two treatment groups exhibited a significant decrease in COR levels. Correlation analysis revealed that the increased levels of acetic acid and butyric acid in the low-dose group may be associated with decreased ACTH. Conclusion: L. paracasei 207-27 administration in healthy adults resulted in improvements in gut microbiota community and sleep duration. The mechanisms might involve modulation of the gut microbiota structure to regulate the function of the gut-brain axis, including increases in SCFA levels and decreases in hypothalamic-pituitary-adrenal axis activity. The Chinese clinical trial registry number is ChiCTR2300069453 (https://www.chictr.org.cn/showproj.html?proj=191193, registered 16 May 2023 - retrospectively registered).

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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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