Zhang Hongyan, Pan Yue, Ying Jiang, Mengling Chen, Ma Xin, Xueping Yu, Dayong Ren, Bin Jiang
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引用次数: 0
摘要
Akermansia muciniphila有望成为下一代益生菌,但其对小鼠溃疡性结肠炎(UC)的有益调节作用尚未得到广泛研究。我们使用从健康人粪便中分离出的 Akkermansia muciniphila 菌株(AKK ONE)来研究其对 DSS 诱导的小鼠结肠炎的影响。结果表明,补充 AKK ONE 能明显改善结肠炎小鼠的摄食量、体重、结肠长度、疾病活动指数(DAI)评分、器官指数和组织损伤。AKK ONE能显著提高闭塞素和Claudin-1的表达,从而改善肠道屏障的完整性。此外,AKK ONE 还通过下调 IL-1β、IL-6 和 TNF-α 以及上调 IL-10 来减少炎症。除了减少过度炎症,AKK ONE 还增加了 Akkermansia 的数量,减少了 Bacteroides 的数量。此外,AKK ONE干预还显著增加了盲肠内容物中的SCFAs。根据这项研究的结果,AKK ONE可能是一种改善UC的潜在治疗药物。
Akkermansia muciniphila ONE effectively ameliorates dextran sulfate sodium (DSS)-induced ulcerative colitis in mice
Akermansia muciniphila shows promise as a next-generation probiotic, however, its beneficial regulatory effects on mice ulcerative colitis (UC) has not been extensively investigated. We used an Akkermansia muciniphila strain (AKK ONE) isolated from healthy human feces to study its effect on DSS-induced colitis in mice. Our results demonstrate that AKK ONE supplementation significantly improves food intake, weight, colon length, disease activity index (DAI) score, organ index, and tissue damage of colitis mice. AKK ONE notably improved intestinal barrier integrity by significantly enhancing expression of occludin and claudin-1. Additionally, AKK ONE reduced inflammation by down-regulating IL-1β, IL-6, and TNF-α, and up-regulating IL-10. In addition to reducing excessive inflammation, AKK ONE also increased the abundance of Akkermansia and decreased the abundance of Bacteroides. Furthermore, the AKK ONE intervention markedly increased SCFAs in cecal contents. AKK ONE may be a potential therapeutic agent for improving UC, based on the findings of this study.
期刊介绍:
npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.