富硒蛋清蛋白通过肠道菌群驱动的Htr1b抑制减轻糖皮质激素诱导的骨质疏松小鼠

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Da Wang, Hongyu Zhang, Xiangheng Cao, Dongning Li, Ruiyang Qiu, Mengge Zhao
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引用次数: 0

摘要

已知长期糖皮质激素治疗可通过破坏骨代谢和改变肠道微生物群诱发骨质疏松症。本研究采用C57BL/6J小鼠肌肉注射地塞米松建立糖皮质激素性骨质疏松症(GIOP)模型。然后将小鼠分为对照组、GIOP组和实验组;实验组小鼠口服富硒蛋清蛋白(Se-EWP),观察其骨保护作用及其可能机制。结果表明,Se-EWP显著改善GIOP小鼠骨强度、骨小梁微观结构和骨密度;增强骨合成相关蛋白如骨甾体和骨钙素的表达;并降低骨分解代谢相关蛋白的表达,如抗酒石酸酸性磷酸酶、核因子-κB配体受体激活因子和组织蛋白酶k。此外,Se-EWP通过增加有益菌和微生物多样性来缓解糖皮质激素诱导的肠道菌群失调。Se-EWP显著调节5-羟色胺受体1B (Htr1b)通路,该通路对骨稳态和肠-骨通讯至关重要。Htr1b通路的调节提示Se-EWP可能通过这一机制发挥其抗骨质疏松作用。这些影响具有统计学意义(p <;0.05)。相关分析显示,肠道菌群变化与骨代谢参数之间存在显著相关性,进一步支持了Se-EWP通过肠-骨轴发挥作用的假设。这提示了Se-EWP通过肠-骨轴作用的一种新的治疗机制。总之,本研究为Se-EWP在GIOP预防和治疗中的应用提供了有力的证据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Selenium-Enriched Egg White Protein Alleviates Glucocorticoid-Induced Osteoporosis Mice via Gut Microbiota-Driven Htr1b Inhibition

Selenium-Enriched Egg White Protein Alleviates Glucocorticoid-Induced Osteoporosis Mice via Gut Microbiota-Driven Htr1b Inhibition

Selenium-Enriched Egg White Protein Alleviates Glucocorticoid-Induced Osteoporosis Mice via Gut Microbiota-Driven Htr1b Inhibition

Selenium-Enriched Egg White Protein Alleviates Glucocorticoid-Induced Osteoporosis Mice via Gut Microbiota-Driven Htr1b Inhibition

Selenium-Enriched Egg White Protein Alleviates Glucocorticoid-Induced Osteoporosis Mice via Gut Microbiota-Driven Htr1b Inhibition

Long-term glucocorticoid therapy is known to induce osteoporosis by disrupting bone metabolism and altering gut microbiota. In this study, C57BL/6J mice were used to establish a glucocorticoid-induced osteoporosis (GIOP) model by intramuscular injection of dexamethasone. The mice were then divided into control, GIOP, and experimental groups; the experimental group was orally administered selenium-enriched egg white protein (Se-EWP) in order to evaluate its bone-protective effects and potential mechanisms. The results showed that Se-EWP significantly improved bone strength, trabecular microstructure, and bone mineral density in GIOP mice; enhanced the expression of bone synthesis-related proteins, such as osterix and osteocalcin; and decreased the expression of bone catabolism-related proteins, such as tartrate-resistant acid phosphatase, receptor activator of nuclear factor-κB ligand, and cathepsin K. In addition, Se-EWP was found to alleviate glucocorticoid-induced gut microflora dysbiosis by increasing beneficial bacteria and microbial diversity. Se-EWP significantly modulated the 5-hydroxytryptamine receptor 1B (Htr1b) pathway, which is crucial for bone homeostasis and gut–bone communication. The modulation of the Htr1b pathway suggests that Se-EWP may exert its anti-osteoporotic effects through this mechanism. These effects were statistically significant (p < 0.05). Correlation analysis revealed significant associations between changes in the intestinal microbiota and bone metabolism parameters, further supporting the hypothesis that Se-EWP exerts its effects through the gut–bone axis. This suggests a novel therapeutic mechanism of action for Se-EWP through the gut–bone axis. In conclusion, this study provides strong evidence supporting the application of Se-EWP in the prevention and treatment of GIOP.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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