Polysaccharide from Agrocybe cylindracea prevents diet-induced obesity through inhibiting inflammation mediated by gut microbiota and associated metabolites

Molecular Nutrition Food Res

et al. 2023

Scope: Prebiotics exert anxiolytic and antidepressant effects through the microbiota-gut-brain axis in animal models. However, the influence of prebiotic administration time and dietary pattern on stress-induced anxiety and depression is unclear. In this study, whether administration time can modify the effect of inulin on mental disorders within normal and high-fat diets are investigated. Methods and results: Mice subjected to chronic unpredicted mild stress (CUMS) are administered with inulin in the morning (7:30-8:00 am) or evening (7:30-8:00 pm) for 12 weeks. Behavior, intestinal microbiome, cecal short-chain fatty acids, neuroinflammatory responses, and neurotransmitters are measured. A high-fat diet aggravated neuroinflammation and is more likely to induce anxiety and depression-like behavior (p < 0.05). Morning inulin treatment improves the exploratory behavior and sucrose preference better (p < 0.05). Both inulin treatments decrease the neuroinflammatory response (p < 0.05), with a more evident trend for the evening administration. Furthermore, morning administration tends to affect the brain-derived neurotrophic factor and neurotransmitters. Conclusion: Administration time and dietary patterns seem to modify the effect of inulin on anxiety and depression. These results provide a basis for assessing the interaction of administration time and dietary patterns, providing guidance for the precise regulation of dietary prebiotics in neuropsychiatric disorders.

Section: Discussionmentioning

confidence: 96%

Administration Time and Dietary Patterns Modified the Effect of Inulin on CUMS‐Induced Anxiety and Depression

Molecular Nutrition Food Res

et al. 2023

“…Shigella is a kind of pathogenic bacteria belonging to the Enterobacteriaceae family which is positively correlated with metabolic endotoxin levels and the severity of systemic inflammation, and its increase may lead to intestinal barrier damage and increased permeability, exacerbating bacterial invasion and translocation [42,43]. Desulfovibrio, a kind of gram-negative conditional pathogenic bacteria, is classified as a genus of pro-inflammatory bacteria because of its high endotoxin content [44]. Desulfovibrio can reduce sulfate to produce H 2 S, which can trigger epithelial apoptosis and intestinal barrier damage, and is associated with obesity and inflammation [45,46].…”

Section: Discussionmentioning

confidence: 99%

Sulfated Chinese Yam Polysaccharides Alleviate LPS-Induced Acute Inflammation in Mice through Modulating Intestinal Microbiota

Cai

et al. 2023

Foods

This study aimed to test the preventive anti-inflammatory properties of Chinese yam polysaccharides (CYP) and sulfated Chinese yam polysaccharides (SCYP) on LPS-induced systemic acute inflammation in mice and investigate their mechanisms of action. The results showed that SCYP can efficiently reduce plasma TNF-α and IL-6 levels, exhibiting an obvious anti-inflammation ability. Moreover, SCYP reduced hepatic TNF-α, IL-6, and IL-1β secretion more effectively than CYP, and significantly altered intestinal oxidative stress levels. In addition, a 16S rRNA gene sequencing analysis showed that CYP regulated the gut microbiota by decreasing Desulfovibrio and Sutterella and increasing Prevotella. SCYP changed the gut microbiota by decreasing Desulfovibrio and increasing Coprococcus, which reversed the microbiota dysbiosis caused by LPS. Linear discriminant analysis (LDA) effect size (LEfSe) revealed that treatment with CYP and SCYP can produce more biomarkers of the gut microbiome that can promote the proliferation of polysaccharide-degrading bacteria and facilitate the intestinal de-utilization of polysaccharides. These results suggest that SCYP can differentially regulate intestinal flora, and that they exhibit anti-inflammatory effects, thus providing a new reference to rationalize the exploitation of sulfated yam polysaccharides.

“…High levels of H 2 S are genotoxic to the intestinal epithelium, which could damage the intestinal barrier integrity, cause epithelium exposure to bacteria and endotoxins, and finally lead to inflammation . Studies have also elucidated that the relative abundance of Desulfovibrio is positively correlated with serum LPS and the inflammatory factors such as MCP-1, TNF-α, IL-1β, and IL-6 . Thus, Desulfovibrio is generally recognized as an opportunistically pathogenic and proinflammatory bacterium in most circumstances, which is positively correlated with the development of various diseases, such as obesity, NAFLD, ulcerative colitis, and anxiety and depression .…”

Section: Discussionmentioning

confidence: 99%

Polymethoxyflavone–Enriched Fraction from Ougan (Citrus reticulata cv. Suavissima) Attenuated Diabetes and Modulated Gut Microbiota in Diabetic KK-A^y Mice

Liu

Wang

et al. 2023

J. Agric. Food Chem.

Diabetes mellitus is a serious, chronic disease worldwide; yet it is largely preventable through physical activity and healthy diets. Ougan (Citrus reticulata cv. Suavissima) is a characteristic citrus variety rich in polymethoxyflavones. In the present study, the anti-diabetic effects of the polymethoxyflavone-enriched fraction from Ougan (OG-PMFs) were investigated. Diabetic KK-Ay mice were supplemented with different doses of OG-PMFs for 5 weeks. Our results demonstrated that OG-PMFs exhibited robust protective effects against diabetes symptoms in KK-Ay mice. The potential mechanisms may partially be attributed to the restoration of hepatic GLUT2 and catalase expression. Notably, OG-PMF administration significantly altered the gut microbiota composition in diabetic KK-Ay, indicated by the suppression of metabolic disease-associated genera Desulfovibrio, Lachnoclostridium, Enterorhabdus, and Ralstonia, implying that the gut microbiota might be another target for OG-PMFs to show effects. Taken together, our results provided a supplementation for the metabolic-protective effects of PMFs and highlighted that OG-PMFs hold great potential to be developed as a functional food ingredient.