Katerina Tomisova, Veronika Jarosova, Petr Marsik, Anna Mascellani Bergo, Ondrej Cinek, Lucie Hlinakova, Pavel Kloucek, Vaclav Janousek, Kateřina Valentová, Jaroslav Havlik
{"title":"健康年轻人和健康老年人体内水飞蓟素与结肠微生物群的相互作用","authors":"Katerina Tomisova, Veronika Jarosova, Petr Marsik, Anna Mascellani Bergo, Ondrej Cinek, Lucie Hlinakova, Pavel Kloucek, Vaclav Janousek, Kateřina Valentová, Jaroslav Havlik","doi":"10.1002/mnfr.202400500","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> Scope</h3>\n \n <p>This multi-omic study investigates the bidirectional interactions between gut microbiota and silymarin metabolism, highlighting the differential effects across various age groups. Silymarin, the extract from <i>Silybum marianum</i> (milk thistle), is commonly used for its hepatoprotective effects.</p>\n </section>\n \n <section>\n \n <h3> Methods and results</h3>\n \n <p>An in vitro fermentation colon model was used with microbiota from 20 stool samples obtained from healthy donors divided into two age groups. A combination of three analytical advanced techniques, namely proton nuclear magnetic resonance (<sup>1</sup>H NMR), next-generation sequencing (NGS), and liquid chromatography–mass spectrometry (LC-MS) was used to determine silymarin microbial metabolites over 24 h, overall metabolome, and microbiota composition. Silymarin at a low diet-relevant dose of 50 µg mL<sup>−1</sup> significantly altered gut microbiota metabolism, reducing short-chain fatty acid (acetate, butyrate, propionate) production, glucose utilization, and increasing alpha-diversity. Notably, the study reveals age-related differences in silymarin catabolism. Healthy elderly donors (70–80 years) exhibited a significant increase in a specific catabolite associated with <i>Oscillibacter</i> sp., whereas healthy young donors (12–45 years) showed a faster breakdown of silymarin components, particularly isosilybin B, which is associated with higher abundance of <i>Faecalibacterium</i> and <i>Erysipelotrichaceae</i> UCG-003.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>This study provides insights into microbiome functionality in metabolizing dietary flavonolignans, highlighting implications for age-specific nutritional strategies, and advancing our understanding of dietary (poly)phenol metabolism.</p>\n </section>\n </div>","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"68 22","pages":""},"PeriodicalIF":4.5000,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/mnfr.202400500","citationCount":"0","resultStr":"{\"title\":\"Mutual Interactions of Silymarin and Colon Microbiota in Healthy Young and Healthy Elder Subjects\",\"authors\":\"Katerina Tomisova, Veronika Jarosova, Petr Marsik, Anna Mascellani Bergo, Ondrej Cinek, Lucie Hlinakova, Pavel Kloucek, Vaclav Janousek, Kateřina Valentová, Jaroslav Havlik\",\"doi\":\"10.1002/mnfr.202400500\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n <h3> Scope</h3>\\n \\n <p>This multi-omic study investigates the bidirectional interactions between gut microbiota and silymarin metabolism, highlighting the differential effects across various age groups. Silymarin, the extract from <i>Silybum marianum</i> (milk thistle), is commonly used for its hepatoprotective effects.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods and results</h3>\\n \\n <p>An in vitro fermentation colon model was used with microbiota from 20 stool samples obtained from healthy donors divided into two age groups. A combination of three analytical advanced techniques, namely proton nuclear magnetic resonance (<sup>1</sup>H NMR), next-generation sequencing (NGS), and liquid chromatography–mass spectrometry (LC-MS) was used to determine silymarin microbial metabolites over 24 h, overall metabolome, and microbiota composition. Silymarin at a low diet-relevant dose of 50 µg mL<sup>−1</sup> significantly altered gut microbiota metabolism, reducing short-chain fatty acid (acetate, butyrate, propionate) production, glucose utilization, and increasing alpha-diversity. Notably, the study reveals age-related differences in silymarin catabolism. Healthy elderly donors (70–80 years) exhibited a significant increase in a specific catabolite associated with <i>Oscillibacter</i> sp., whereas healthy young donors (12–45 years) showed a faster breakdown of silymarin components, particularly isosilybin B, which is associated with higher abundance of <i>Faecalibacterium</i> and <i>Erysipelotrichaceae</i> UCG-003.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusion</h3>\\n \\n <p>This study provides insights into microbiome functionality in metabolizing dietary flavonolignans, highlighting implications for age-specific nutritional strategies, and advancing our understanding of dietary (poly)phenol metabolism.</p>\\n </section>\\n </div>\",\"PeriodicalId\":212,\"journal\":{\"name\":\"Molecular Nutrition & Food Research\",\"volume\":\"68 22\",\"pages\":\"\"},\"PeriodicalIF\":4.5000,\"publicationDate\":\"2024-10-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/mnfr.202400500\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Molecular Nutrition & Food Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/mnfr.202400500\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Molecular Nutrition & Food Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/mnfr.202400500","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Mutual Interactions of Silymarin and Colon Microbiota in Healthy Young and Healthy Elder Subjects
Scope
This multi-omic study investigates the bidirectional interactions between gut microbiota and silymarin metabolism, highlighting the differential effects across various age groups. Silymarin, the extract from Silybum marianum (milk thistle), is commonly used for its hepatoprotective effects.
Methods and results
An in vitro fermentation colon model was used with microbiota from 20 stool samples obtained from healthy donors divided into two age groups. A combination of three analytical advanced techniques, namely proton nuclear magnetic resonance (1H NMR), next-generation sequencing (NGS), and liquid chromatography–mass spectrometry (LC-MS) was used to determine silymarin microbial metabolites over 24 h, overall metabolome, and microbiota composition. Silymarin at a low diet-relevant dose of 50 µg mL−1 significantly altered gut microbiota metabolism, reducing short-chain fatty acid (acetate, butyrate, propionate) production, glucose utilization, and increasing alpha-diversity. Notably, the study reveals age-related differences in silymarin catabolism. Healthy elderly donors (70–80 years) exhibited a significant increase in a specific catabolite associated with Oscillibacter sp., whereas healthy young donors (12–45 years) showed a faster breakdown of silymarin components, particularly isosilybin B, which is associated with higher abundance of Faecalibacterium and Erysipelotrichaceae UCG-003.
Conclusion
This study provides insights into microbiome functionality in metabolizing dietary flavonolignans, highlighting implications for age-specific nutritional strategies, and advancing our understanding of dietary (poly)phenol metabolism.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.