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

Journal of Functional Foods Pub Date : 2025-05-09 DOI:10.1016/j.jff.2025.106869

Tomomi Komura , Masayuki Yoshida , Rio Kurihara , Masato Kinoshita , Masaru Yoshida , Yoshikazu Nishikawa

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引用次数: 0

摘要

在帕金森病（PD）中，α-突触核蛋白（α-syn）的积累驱动神经病理进展，使其成为潜在的治疗靶点。动物研究表明，乳酸菌（LAB）为宿主提供各种健康益处，并有望通过脑-肠连接对神经功能提供保护作用。然而，LAB对α-syn的保护作用尚不清楚。我们研究了饲喂乳酸菌是否能减少转基因秀丽隐杆线虫（一种表达人类α-syn的无脊椎模式生物）α-syn的积累并提高其流动性。在筛选的9株菌株中，戊糖Pediococcus mci -640抑制了α-syn的积累，并降低了线虫的弯曲计数（运动指标）。此外，将P. pentosaceus mci -640喂给脊椎动物模式生物稻猴（Oryzias latipes, medaka）可减轻1-甲基-4-苯基-1,2,3,6-四氢吡啶（MPTP）诱导的pd样行为缺陷。pentoaseus是一种抗PD的益生菌，PD模型虫和medaka可用于筛选有效的乳酸菌进行预防。

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Pediococcus pentosaceus decreases α-synuclein accumulation and alleviates parkinsonism in Caenorhabditis elegans and Oryzias latipes

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Pediococcus pentosaceus decreases α-synuclein accumulation and alleviates parkinsonism in Caenorhabditis elegans and Oryzias latipes

In Parkinson's disease (PD), α-synuclein (α-syn) accumulation drives neuropathological progression, establishing it as a potential therapeutic target. Lactic acid bacteria (LAB) provide various health benefits to the host and are expected to offer protective effects on neurological functions through the brain–gut connection, as indicated by animal studies. However, the protective effects of LAB against α-syn are not well understood. We investigated whether LAB feeding could reduce α-syn accumulation and improve mobility in transgenic Caenorhabditis elegans, an invertebrate model organism that expresses human α-syn. Among the nine screened strains, Pediococcus pentosaceus MCRI-640 suppressed α-syn accumulation and the decrease in bending counts, a locomotion index in nematodes. Additionally, feeding P. pentosaceus MCRI-640 to Oryzias latipes (medaka), a vertebrate model organism, alleviated PD-like behavioral defects induced by 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP). P. pentosaseus acts as a probiotic against PD, and PD model worms and medaka can be used to screen effective LAB for prevention.

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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.