手指香橼精油对硫酸葡聚糖钠致溃疡性结肠炎小鼠模型的肠道保护作用及机制

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

Journal of Functional Foods Pub Date : 2025-07-14 DOI:10.1016/j.jff.2025.106961

Junyun Luo , Niang Tang , Chenghai Peng , Qun Wang , Shuxi Chen , Aimei Zhou

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引用次数: 0

摘要

本研究探讨佛手柑精油（FCEO）对右旋糖酐硫酸钠（DSS）诱导的溃疡性结肠炎（UC）小鼠模型的肠道保护作用。结果显示，FCEO减轻了结肠缩短、体重减轻和疾病活动指数，改善了结肠病理，增强了紧密连接蛋白的表达。它还能降低炎症因子(肿瘤坏死因子（TNF)-α、白细胞介素(IL)-1β和IL-6），促进IL-10，增加抗氧化酶活性，调节NLRP3炎性体的激活，恢复肠道菌群平衡。这些发现表明，FCEO的抗炎机制包括调节炎症因子，增强抗氧化酶，调节NLRP3通路和肠道微生物群。FCEO显示出作为UC天然治疗药物的潜力。

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Intestinal protective effects and mechanisms of finger citron essential oil in dextran sulfate sodium-induced ulcerative colitis mice model

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Intestinal protective effects and mechanisms of finger citron essential oil in dextran sulfate sodium-induced ulcerative colitis mice model

This study investigated the intestinal protective effects of Finger citron essential oil (FCEO) in a dextran sodium sulfate (DSS)-induced ulcerative colitis (UC) mice model. Results showed that FCEO mitigated colon shortening, weight loss, and disease activity index, ameliorated colon pathology, and enhanced tight junction protein expression. It also reduced inflammatory factors (tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6), promoted IL-10, increased antioxidant enzyme activity, modulated NLRP3 inflammasome activation, and restored gut microbiota balance. These findings suggest FCEO's anti-inflammatory mechanisms involve regulating inflammatory factors, enhancing antioxidant enzymes, and modulating NLRP3 pathway and gut microbiota. FCEO shows potential as a natural therapeutic for UC.

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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.