植物乳杆菌胞外囊泡对高脂饲料小鼠脂质代谢的影响。

IF 4.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Shan-Shan Xu, Chun-Jing Yu, Meng-Yao Qin, Yan Zhang, Jia-Ping Jiang, Wei Liu, Yu Pan, Song Zhang, Xiao-Yu Zhao
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引用次数: 0

摘要

本论文旨在探讨植物乳杆菌(Lactobacillus plantarum, LPEVs)细胞外囊泡在高脂肪饮食(high-fat diet, HFD)诱导的脂质代谢紊乱中的作用。我们使用超离心获得lpev并进行初步表征。通过HFD喂养建立肥胖小鼠模型后,用LPEVs治疗脂质代谢紊乱小鼠,观察小鼠体重、血脂水平、组织水平、肠道菌群结构、差异代谢物及关键信号通路基因调控的变化。LPEVs可以减轻小鼠体重,缓解异常脂质代谢和炎症反应,改善回肠形态结构,丰富肠道菌群,影响代谢物的产生,调节脂质代谢相关基因。因此,LPEVs干预似乎通过调节肠道菌群,改善营养物质吸收来调节脂质代谢紊乱,从而优化脂质代谢,为今后益生菌代谢物调节脂质代谢的研究提供理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Lactobacillus plantarum Extracellular Vesicles on Lipid Metabolism in Mice Fed a High-Fat Diet.

This thesis aims to investigate the role of extracellular vesicles of Lactobacillus plantarum (LPEVs) in the regulation of high-fat diet (HFD)-induced disorders of lipid metabolism.We used ultracentrifugation to obtain LPEVs and performed preliminary characterization. After an obese mouse model was established via HFD feeding, LPEVs were used to treat mice with lipid metabolism disorders, and changes in the body weight, blood lipid levels, tissue levels, intestinal flora structure, differential metabolites, and regulation of key signaling pathway genes in these mice were observed. The LPEVs reduced body weight, alleviated aberrant lipid metabolism and inflammatory responses, improved the morphological structure of the ileum, enriched the intestinal flora, influenced the production of metabolites, and regulated genes associated with lipid metabolism in mice.Consequently, LPEVs intervention seems to regulate lipid metabolism disorders by regulating the gut microbiota and improving nutrient absorption, thereby optimizing lipid metabolism, and providing a theoretical basis for future research on the regulation of lipid metabolism by probiotic metabolites.

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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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