纳豆激酶对高脂饮食和卡拉胶致小鼠尾血栓的改善作用。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-07-10 DOI:10.1002/jsfa.14376

Xiaoyu Chen, Gang Cao, Fanqiang Meng, Chao Tang, Zhaoxin Lu, Yingjian Lu

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引用次数: 0

摘要

背景：血栓形成是心血管疾病导致死亡的主要原因。然而，目前通过肠道菌群重塑改善血栓的报道很少。在本研究中，纳豆芽孢杆菌fmb401发酵结束时，纳豆激酶（NK）的活性达到484.0 FU mL-1。采用NK治疗高脂饮食(HFD)/卡拉胶诱导的小鼠尾血栓形成。结果：与模型组相比，添加NK可使小鼠尾血栓减少42.30%，纤维蛋白降解产物（FDP）增加66.67%，降低炎症和血脂，提高抗氧化活性。进一步研究发现，NK降低了厚壁菌门与拟杆菌门的比值（F/B），降低了厚壁菌门的丰度和有害细菌志贺氏菌的丰度，增加了拟杆菌门的丰度以及乳杆菌、拟杆菌门和拟副杆菌门的丰度。此外，由于NK的作用，AMPK、FFAR2、FFAR3和ATGL mRNA的表达也显著上调，Acc mRNA的表达也显著下调。结论：NK不仅能改善HFD/卡拉胶诱导的肠道失调，还能降低尾血栓小鼠的血脂水平。肠道微生物群在调节脂质代谢、脂肪积累、炎症和抗氧化方面似乎很重要。NK改善HFD/卡拉胶诱导的尾血栓小鼠可能是通过调节肠道菌群（拟杆菌、志贺氏菌等），进一步改善肝脏和肠道功能，降低血脂和炎症因子，提高FDP水平抑制血栓形成。此外，NK联合三七（NK + S）对小鼠尾血栓形成的改善作用优于NK单用。本研究为NK在功能食品中的应用提供了理论依据和新思路。©2025化学工业协会。

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Ameliorated effects of nattokinase on high-fat diet and carrageenan-induced tail-thrombosis mice.

Background: Thrombosis is the main cause of death as a result of cardiovascular diseases. However, the amelioration of thrombus by reshaping intestinal flora is rarely reported at present. In the present study, the activity of nattokinase (NK) from Bacillus natto fmb 401 reached 484.0 FU mL^-1 at the end point of fermentation. NK was used to treat high-fat diet (HFD)/carrageenan-induced tail-thrombosis mice.

Results: NK supplementation lowered tail-thrombus by 42.30%, increased fibrin degradation products (FDP) by 66.67% compared to those in the model group, reduced inflammation and blood fat, and increased antioxidant activity in mice with thrombosis induced by HFD and carrageenan. According to further research, NK administration reduced the ratio of Firmicutes to Bacteroidetes (F/B), and Firmicutes abundance and harmful bacteria Shigella, and also increased Bacteroidetes phylum abundance and Lactobacillus, Bacteroides and Parabacteroides genus abundance. In addition, significantly up-regulated the mRNA expression of AMPK, FFAR2, FFAR3 and ATGL and down-regulated Acc mRNA expression were also observed, as a result of NK.

Concluslon: All of these findings revealed that NK not only ameliorated HFD/carrageenan-induced gut dysbiosis but also decreased blood lipids in tail-thrombosis mice. The gut microbiota appeared to be important in regulating lipid metabolism, fat accumulation, inflammation and antioxidation. NK improve HFD/carrageenan-induced tail-thrombosis mice probably through regulating gut micribiota (Bacteroides, Shigella, etc.), further improving liver and intestinal function, decreasing blood lipids and inflammatory cytokines, and increasing FDP levels to inhibit thrombus formation. Furthermore, NK combined with panax notoginseng (NK + S) demonstrated a better effect in improving tail-thrombosis mice than that of NK alone. The present study provides a theoretical basis and new ideas for the application of NK in functional food. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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