甘薯抗性淀粉3型通过调节肠道微生物群改善高脂饮食小鼠的脂质代谢

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

Journal of Functional Foods Pub Date : 2025-04-22 DOI:10.1016/j.jff.2025.106837

Xiaofan Pan , Nan Zhang , Shijuan Hao , Jiawei Pei , Yiling Tian , Runfang Guo

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引用次数: 0

摘要

3型抗性淀粉（RS3）已被认为具有通过调节肠道微生物群来改善肥胖的潜力。我们之前的研究证实，甘薯RS3 （SP-RS3）在日常生活中很容易获得，具有很好的抗胃肠道消化能力。本研究旨在进一步探讨SP-RS3对小鼠高脂饮食诱导的肥胖的影响。结果表明，SP-RS3可显著减少体重增加和脂肪堆积，降低血脂水平，减轻氧化应激，改善肝功能。此外，SP-RS3调节了肠道菌群的丰度和组成，降低了厚壁菌门/拟杆菌门的比例，提高了拟杆菌门、瘤胃球菌、Akkermansia、双歧杆菌门的相对丰度，降低了Desulfovibrio和Helicobacter的相对丰度。综上所述，SP-RS3在通过调节肠道菌群调节脂质代谢方面具有广阔的应用前景

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Sweet potato resistant starch type 3 improves lipid metabolism by modulating intestinal microbiota in high-fat diet-fed mice

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Sweet potato resistant starch type 3 improves lipid metabolism by modulating intestinal microbiota in high-fat diet-fed mice

Type 3 resistant starch (RS3) has been recognized for its potential to ameliorate obesity by modulating the intestinal microbiota. Our previous study confirmed that sweet potato RS3 (SP-RS3), which is readily obtainable from daily life, exhibited excellent resistance to gastrointestinal digestion. This study aimed to further investigate the effects of SP-RS3 on high-fat diet-induced obesity in mice. Results showed that SP-RS3 significantly reduced body weight gain and fat accumulation, reduced blood lipid level, alleviated oxidative stress, and improved liver function. Furthermore, SP-RS3 modulated the abundance and composition of the intestinal microbiota, decreasing the Firmicutes/Bacteroidetes ratio, and increasing the relative abundance of Bacteroides, Ruminococcus, Akkermansia, Bifidobacterium, while decreasing the relative abundance of Desulfovibrio and Helicobacter. In summary, SP-RS3 shows promising potential in regulating lipid metabolism by modulating intestinal microbiota

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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.