台湾社区老年人通过肠道微生物群重塑,植物性富含多酚的蛋白质补充减轻了骨骼肌的损失并降低了低密度脂蛋白水平†

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2023-08-30 DOI:10.1039/D3FO02766J
Shy-Shin Chang, Li-Han Chen, Kuo-Chin Huang, Shu-Wei Huang, Chun-Chao Chang, Kai-Wei Liao, En-Chi Hu, Yu-Pin Chen, Yi-Wen Chen, Po-Chi Hsu and Hui-Yu Huang
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引用次数: 0

摘要

以肌肉损失为特征的肌肉萎缩对老年人的体力活动和生存产生负面影响。增加蛋白质和多酚的摄入,可能通过补充发酵黑豆曲制品(BSKP),可以通过解决合成代谢不足和肠道微生物群失调来缓解肌肉减少症,因为BSKP中多酚和蛋白质含量高。本研究旨在探讨长期补充BSKP对减轻老年人少肌症的影响及其潜在机制。46名65岁以上患有早期少肌症的参与者每天服用BSKP,为期10周。干预前后对参与者的身体状况、血清生物化学、炎性细胞因子、抗氧化活性、微生物群组成和粪便中的代谢产物进行了评估。补充BSKP可显著提高阑尾骨骼肌质量指数,降低低密度脂蛋白水平。BSKP没有显著改变炎症因子的水平,但显著提高了抗氧化酶的活性。BSKP改变了肠道微生物群的β多样性,并提高了瘤胃球菌UCG_013、尿乳酸杆菌、Algibacter、芽孢杆菌、戈登杆菌、卟啉单胞菌和Prevotella_6的相对丰度。此外,BSKP降低了阿克曼菌的丰度,并增加了粪便中丁酸的含量。富含BSKP的细菌的相对丰度与血清抗氧化酶和粪便短链脂肪酸(SCFAs)水平呈正相关,戈登杆菌与血清低密度脂蛋白呈负相关。总之,BSKP通过肠道微生物群调节诱导抗氧化酶和SCFAs来减轻与年龄相关的少肌症。因此,BSKP有潜力成为台湾老年人的优质营养源,尤其是在少肌症等情况下。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Plant-based polyphenol rich protein supplementation attenuated skeletal muscle loss and lowered the LDL level via gut microbiota remodeling in Taiwan's community-dwelling elderly†

Plant-based polyphenol rich protein supplementation attenuated skeletal muscle loss and lowered the LDL level via gut microbiota remodeling in Taiwan's community-dwelling elderly†

Sarcopenia, characterized by muscle loss, negatively affects the elderly's physical activity and survival. Enhancing protein and polyphenol intake, possibly through the supplementation of fermented black soybean koji product (BSKP), may alleviate sarcopenia by addressing anabolic deficiencies and gut microbiota dysbiosis because of high contents of polyphenols and protein in BSKP. This study aimed to examine the effects of long-term supplementation with BSKP on mitigating sarcopenia in the elderly and the underlying mechanisms. BSKP was given to 46 participants over 65 years old with early sarcopenia daily for 10 weeks. The participants’ physical condition, serum biochemistry, inflammatory cytokines, antioxidant activities, microbiota composition, and metabolites in feces were evaluated both before and after the intervention period. BSKP supplementation significantly increased the appendicular skeletal muscle mass index and decreased the low-density lipoprotein level. BSKP did not significantly alter the levels of inflammatory factors, but significantly increased the activity of antioxidant enzymes. BSKP changed the beta diversity of gut microbiota and enhanced the relative abundance of Ruminococcaceae_UCG_013, Lactobacillus_murinus, Algibacter, Bacillus, Gordonibacter, Porphyromonas, and Prevotella_6. Moreover, BSKP decreased the abundance of Akkermansia and increased the fecal levels of butyric acid. Positive correlations were observed between the relative abundance of BSKP-enriched bacteria and the levels of serum antioxidant enzymes and fecal short chain fatty acids (SCFAs), and Gordonibacter correlated negatively with serum low-density lipoprotein. In summary, BSKP attenuated age-related sarcopenia by inducing antioxidant enzymes and SCFAs via gut microbiota regulation. Therefore, BSKP holds potential as a high-quality nutrient source for Taiwan's elderly, especially in conditions such as sarcopenia.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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