摘要
长双歧杆菌CCFM1206分离自健康成人粪便,可将萝卜硫苷转化成萝卜硫素(sulforaphane,SFN),该文研究了西兰花种子水提物(broccoli seed extract,BSE)以及其联合不同剂量的长双歧杆菌CCFM1206(10^(8)、10^(9)和10^(10)CFU)对小鼠肠内SFN水平的调控以及对右旋糖酐硫酸酯钠(dextran sulfate sodium,DSS)诱导结肠炎的缓解作用。研究发现,与BSE组相比,补充10^(9)和10^(10)CFU长双歧杆菌CCFM1206后,小鼠粪便中SFN和N-乙酰萝卜硫素(sulforaphane N-acetyl-L-cysteine,SFN-NAC)总量由30.84μmol/g分别提高至45.48和49.32μmol/g(P<0.05);仅摄入BSE(200 mg/kg小鼠体重),能有效缓解小鼠结肠缩短、降低炎症因子水平(IL-6、IL-1β和TNF-α)、增强抗氧化酶活力(GSH、SOD)、上调紧密连接蛋白的基因转录水平和蛋白表达水平,激活Nrf2信号通路并抑制NF-κB信号通路;补充10^(8)CFU长双歧杆菌CCFM1206效果与BSE无显著差异,而补充10^(9)和10^(10)CFU长双歧杆菌CCFM1206在激活Nrf2和抑制NF-κB信号通路方面更加优异,这可能与产生更多SFN有关。该研究可为开发缓解结肠炎的膳食制剂提供理论依据和剂量参考。
Bifidobacterium longum CCFM1206 was isolated from the feces of healthy adults and can transform sulforaphane into sulforaphane(SFN).This paper studied the regulation of water extract of broccoli seeds(BSE)and different doses of B.longum CCFM1206(10^(8),10^(9)and 10^(10)CFU)on the levels of SFN in the intestine of mice and the alleviation of dextran sulfate sodium(DSS)induced colitis.Compared with the BSE group,supplementation with 10^(9)and 10^(10)CFU of B.longum CCFM1206 significantly increased the total amount of SFN and N-acetyl sulforaphane(SFN-NAC)in the feces of mice from 30.84μmol/g to 45.48 and 49.32μmol/g(P<0.05),respectively.Dietary BSE(200 mg/kg body weight)can effectively alleviate colon shortening,reduce the levels of inflammatory factors(IL-6,IL-1βand TNF-α),enhance the antioxidant enzyme activities(GSH,SOD),up-regulate the gene transcription and protein expression of tight junction proteins,activate Nrf2 signaling pathway and inhibit NF-κB signal pathway.Supplementation with 10^(8)CFU of B.longum CCFM1206 showed no significant differences from BSE,while supplementation with 10^(9)and 10^(10)CFU of B.longum CCFM1206 more significantly activated Nrf2 and inhibited NF-κB signal pathway,which may be related to the generation of more SFNs.This study provides theoretical basis and dose reference for the development of dietary preparations to alleviate colitis.
作者
徐何颖
邬佳颖
唐鑫
张秋香
崔树茂
赵建新
毛丙永
XU Heying;WU Jiaying;TANG Xin;ZHANG Qiuxiang;CUI Shumao;ZHAO Jianxin;MAO Bingyong(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第12期92-100,共9页
Food and Fermentation Industries
基金
国家自然科学基金(31972086)。
