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植物乳杆菌对肠上皮Caco-2细胞对短链脂肪酸吸收的调节作用

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

Journal of Functional Foods Pub Date : 2025-05-19 DOI:10.1016/j.jff.2025.106896

Haiyan Xu , Zihan Xia , Yi Jiang , Feifei Shen , Yue Cheng , Chenchen Zhang , Chengran Guan , Hengxian Qu , Wenlong Ma , Yujun Huang , Ruixia Gu , Dawei Chen

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引用次数: 0

摘要

短链脂肪酸（SCFAs）是肠道微生物群的有益代谢产物。研究了植物乳杆菌对肠上皮Caco-2细胞对SCFAs（乙酸、丙酸和丁酸）及其转运体摄取的调控作用。结果表明，植物乳杆菌f2、f28和f5显著增加细胞对SCFAs的吸收(P <；0.05);但植物乳杆菌f19和f16在调节细胞对SCFAs的吸收方面存在显著差异(P <；0.05)。f19和f16的表面蛋白（SP）显著调节细胞中单羧酸转运蛋白1、Na+/H+交换器2 （NHE2）、NHE3和推测的阴离子转运蛋白1的蛋白和mRNA表达水平(P <；0.05);同时，f19和f16的SP在调节转运蛋白方面也存在显著差异(P <；0.05)。L. plantarum f19和f16通过调节SCFAs转运体的表达，促进肠上皮Caco-2细胞对SCFAs的吸收。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Regulatory effects of Lactiplantibacillus plantarum on the absorption of short chain fatty acids by intestinal epithelial Caco-2 cells

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Regulatory effects of Lactiplantibacillus plantarum on the absorption of short chain fatty acids by intestinal epithelial Caco-2 cells

Short-chain fatty acids (SCFAs) are beneficial metabolites of intestinal microbiota. The regulation of Lactiplantibacillus plantarum on the uptake of SCFAs (acetic, propionic, and butyric acids) and their transporters by intestinal epithelial Caco-2 cells were investigated. Results indicated that the absorption of SCFAs by cells was significantly increased by L. plantarum f2, f28, and f5 (P < 0.05); but there are significant differences between L. plantarum f19 and f16 in regulating cells absorption of SCFAs (P < 0.05). The protein and mRNA expression levels of monocarboxylate transporter 1, Na⁺/H⁺ exchanger 2 (NHE2), NHE3, and putative anion transporter 1 transporters in cells were significantly regulated by surface proteins (SP) of f19 and f16 (P < 0.05); meanwhile, there are also significant differences between the SP of f19 and f16 in regulating transporters (P < 0.05). L. plantarum f19 and f16 improve the absorption of SCFAs by intestinal epithelial Caco-2 cells by regulating the expression of SCFAs transporters through their SP.

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来源期刊

Journal of Functional Foods

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.

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