富含木脂素的肉豆蔻提取物改变与C57BL/6小鼠衰老相关的肠道微生物群

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

Journal of Functional Foods Pub Date : 2025-07-19 DOI:10.1016/j.jff.2025.106966

Ji-Seon Ahn , Jae Uk Kim , Je-Ho Lee , Gyung-Tae Ban , Yoosik Yoon , Hwa-Seung Yoo , Jong-Soon Choi , Hea-Jong Chung

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引用次数: 0

摘要

随着老龄化人口的增长，通过饮食干预促进健康老龄化的兴趣越来越大。肠道微生物群在与年龄相关的生理衰退和长寿中起着关键作用。我们研究了富含木脂素的肉豆蔻提取物（LNX）是否可以调节老年小鼠的肠道微生物群。C57BL/6小鼠（27月龄）口服LNX 5周，并与幼鼠（3月龄）和老年对照组进行比较。LNX在不影响食物摄入量的情况下显著降低体重。16S rRNA测序显示，LNX部分逆转了与年龄相关的微生物变化，包括厚壁菌门减少和拟杆菌门增加。在微生物多样性不变的情况下，LNX增加了双歧杆菌、Blautia和Acetatifactor muris（一种先前与健康衰老相关的分类群），减少了与正常衰老相关的Turicibacter sanguinis。这些发现表明，LNX调节特定的微生物分类群，而不是广泛地恢复年轻的微生物群组成。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Lignan-enriched nutmeg extract changes gut microbiota associated with aging in C57BL/6 mice

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Lignan-enriched nutmeg extract changes gut microbiota associated with aging in C57BL/6 mice

As the aging population grows, increasing interest in promoting healthy aging through dietary interventions is growing. Gut microbiota play a key role in age-related physiological decline and longevity. We investigated whether lignan-enriched nutmeg extract (LNX) could modulate the gut microbiota of aged mice. C57BL/6 mice (27 months old) were orally administered LNX for 5 weeks and compared to young (3 months) and aged controls. LNX significantly reduced body weight without affecting food intake. 16S rRNA sequencing showed that age-related microbial shifts, including decreased Firmicutes and increased Bacteroidota, were partially reversed by LNX. While microbial diversity was unchanged, LNX increased Bifidobacterium, Blautia, and Acetatifactor muris, a taxon previously associated with healthy aging, and reduced Turicibacter sanguinis, linked to normal aging. These findings suggest that LNX modulates specific microbial taxa without broadly restoring a youthful microbiota composition.

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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.