肠道菌群对姜黄素分布和生物转化影响的体内研究。

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-10-02 DOI:10.1021/acs.jafc.5c09992

Fudi Luo,Jing Chen,Shaojie Liang,Xiaohui Wang,Xingxing Chai,Ziyang Zheng,Dajian Zhu,Lianxian Guo

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引用次数: 0

摘要

姜黄素的敏感性因人而异。为探讨肠道菌群对姜黄素生物利用度和生物转化的影响，采用头孢曲松建立了肠道菌群清除模型。采用UPLC-MS/MS对20种代谢物进行了鉴定和定量。结果表明：(1)姜黄素主要分布于胃肠道，其在结肠中的分布与肾脏呈显著正相关；(2)被破坏的肠道微生物群增加了尿液中姜黄素的排泄，抑制了四氢姜黄素和六氢姜黄素等生物活性代谢产物的生物转化；(3)姜黄素代谢的差异与肠道菌群的变化有关；(4)体外实验表明，肠道菌群可以促进生物活性代谢物的转化。因此，肠道菌群可能影响姜黄素的生物利用度和生物转化。这项研究增强了我们对肠道微生物群对姜黄素代谢的理解。

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In Vivo Investigation on the Effect of Gut Microbiota on the Distribution and Biotransformation of Curcumin.

Curcumin indicates varying sensitivities among individuals. To explore the influence of gut microbiota on the bioavailability and biotransformation of curcumin, a gut microbiota clearance model was established by using ceftriaxone. A total of 20 metabolites were identified and quantified by UPLC-MS/MS. The results indicated that (1) curcumin was predominantly distributed in the gastrointestine, and its distribution in the colon showed a significant positive correlation with the kidney; (2) the disrupted gut microbiota increased the excretion of curcumin in urine and inhibited the biotransformation of bioactive metabolites, such as tetrahydrocurcumin and hexahydrocurcumin; (3) the differences in curcumin metabolism were associated with changes in gut microbiota; (4) an in vitro experiment showed that gut microbiota can enhance the transformation of bioactive metabolites. Therefore, gut microbiota may influence the bioavailability and biotransformation of curcumin. This study enhances our understanding of the metabolism of curcumin by the gut microbiota.

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.