发酵增强了猕猴桃对大鼠肠道损伤的保护作用：基于线粒体形态和功能。

fermentation enhanced the protective effect of kiwifruit on intestinal injury in rats: Based on mitochondrial morphology and function.

作者信息

Ma Yun, Chen Xiao, Xu Ruiyu, Niu Hongyan, Huang Qun, Zhou Yan

机构信息

The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China.

出版信息

Food Chem X. 2023 Dec 5;20:101025. doi: 10.1016/j.fochx.2023.101025. eCollection 2023 Dec 30.

DOI:10.1016/j.fochx.2023.101025

PMID:38144866

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10739764/

Abstract

Fermented foods have protective effects on body health. In our previously study, we found fermentation enhanced antioxidant activity of kiwifruit digestion. Then, in this work we explored the protective effect of fermented kiwi on intestinal injury induced by acute lipopolysaccharide (LPS) stress. Compared to non-fermented kiwi pulp (KP), fermented kiwi pulp (FKP-LP) contained more peptides, hormones and vitamins contents, lesser nucleic acid and carbohydrate contents. FKP-LP could relieve the intestinal injury by improving morphological of tight junction and upregulating tight junction proteins mRNA expression. Fermented kiwi maintained the mitochondrial morphology, mitochondrial respiratory function, and mitochondrial homeostasis, and relieved the LPS induced injury by regulating the contents of energy substances, and the respiratory chain complex enzyme activity through the pathway of AMPK and its downstream factors including PGC-1α, NRF1, NRF2, TFAM, and ULK2.

摘要

发酵食品对身体健康具有保护作用。在我们之前的研究中，我们发现发酵增强了猕猴桃消化过程中的抗氧化活性。然后，在这项工作中，我们探究了发酵猕猴桃对急性脂多糖（LPS）应激诱导的肠道损伤的保护作用。与未发酵的猕猴桃果肉（KP）相比，发酵猕猴桃果肉（FKP-LP）含有更多的肽、激素和维生素成分，核酸和碳水化合物成分较少。FKP-LP可以通过改善紧密连接的形态和上调紧密连接蛋白mRNA表达来缓解肠道损伤。发酵猕猴桃维持线粒体形态、线粒体呼吸功能和线粒体稳态，并通过AMPK及其下游因子（包括PGC-1α、NRF1、NRF2、TFAM和ULK2）的途径调节能量物质的含量和呼吸链复合酶活性，从而缓解LPS诱导的损伤。