College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China.
College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China.
Food Chem. 2025 Jan 15;463(Pt 1):141049. doi: 10.1016/j.foodchem.2024.141049. Epub 2024 Aug 30.
Patulin (PAT), a foodborne toxin, causes severe intestinal damage. To mitigate this health threat, mice were pretreated with apple polyphenols (AP) in their drinking water (0.01 % and 0.05 %) for eight weeks, followed by exposure to PAT during the last two weeks. Subsequently, histopathological and biochemical evaluations of intestinal tissues were conducted, alongside assessments of alterations in gut microbiota, colonic content metabolome, and hepatic metabolome. Consequently, AP alleviated PAT-induced villus and crypt injury, mucus depletion, GSH level decline, GSH-Px and SOD activity reduction, and MPO activity elevation. Notably, AP counteracted PAT-mediated microbiota disruptions and promoted the abundance of beneficial bacteria (Dubosiella, Akkermansia, Lachnospiraceae, and Lactobacillus). Furthermore, AP counteracted PAT-induced metabolic disorders in the colonic contents and liver. Ultimately, AP prevented intestinal injury by regulating the gut microbiota and amino acid, purine, butanoate, and glycerophospholipid metabolism in the gut-liver axis. These results underscore the potential of AP to prevent foodborne toxin-induced intestinal damage.
展青霉素（PAT）是一种食源性毒素，可导致严重的肠道损伤。为了减轻这种健康威胁，研究人员在饮用水中用苹果多酚（AP）对小鼠进行了为期八周的预处理（0.01%和 0.05%），然后在最后两周暴露于 PAT 下。随后，对肠道组织进行了组织病理学和生化评估，同时评估了肠道微生物群、结肠内容物代谢组和肝代谢组的变化。结果表明，AP 减轻了 PAT 诱导的绒毛和隐窝损伤、粘液耗竭、GSH 水平下降、GSH-Px 和 SOD 活性降低以及 MPO 活性升高。值得注意的是，AP 对抗了 PAT 介导的微生物群紊乱，并促进了有益细菌（Dubosiella、Akkermansia、Lachnospiraceae 和 Lactobacillus）的丰度。此外，AP 对抗了 PAT 引起的结肠内容物和肝脏代谢紊乱。最终，AP 通过调节肠道微生物群以及肠道-肝脏轴中的氨基酸、嘌呤、丁酸盐和甘油磷脂代谢来预防肠道损伤。这些结果强调了 AP 预防食源性病原体诱导的肠道损伤的潜力。
