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A lignan extract from Myristica fragrans Houtt.prevents non-alcoholic fatty liver disease in mice by regulating the bile acid metabolism and microbes in the gut-liver axis

摘要Non-alcoholic fatty liver disease(NAFLD)is intricately linked to dysregulated hepatic lipid metabolism and gut microbiota imbalances.This study explores the potential mechanisms by which AEN,a lignan-rich extract from Myristica fragrans Houtt.,alleviates NAFLD by affecting gut bacteria,bile acid metabolism,and fecal chemical composition.We demonstrate that AEN prevents weight gain,lipid accumulation,and enhances liver function in mice subjected to a high-fat diet.Utilizing a multi-omics strategy that includes microbiome analysis and metabolomics,we observed significant shifts in gut microbial composition and fecal metabolites,notably an increase in lithocholic acid,taurocholic acid,and the ratio of non-12-OH to 12-OH conjugated bile acids.These metabolic changes were accompanied by a decrease in bile acid metabolism-related enzymes,such as bile salt hydrolase,in the AEN group compared to the high-fat diet group.Moreover,AEN downregulated the farnesoid X receptor-fibroblast growth factor 15 pathway in the intestine,promoting the alternative bile acid synthesis pathway.The elucidation of the correlation between changes in the microbiome and fecal metabolites suggests that AEN modulates specific gut microbes,thereby influencing bile acid metabolism.This modulation was evident in the increased abundance of beneficial bacteria related to bile acid production,such as Parabacteroides and Bilophila,and the decreased abundance of harmful bacteria like Helicobacter and Streptococcus.Network pharmacology and GC×GC-TOF-MS suggested that licarin A and B could be key bioactive lignans in AEN.These findings underscore the potential of AEN in countering NAFLD by targeting the gut-liver axis,offering a novel therapeutic avenue for NAFLD management.

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作者 Wenyu Zhao [1] Min Guo [2] Qianqian Wang [2] Zhennan Gu [2] Kexin Shang [3] Jianxin Zhao [4] Wei Chen [3] Gang Wang [4] 学术成果认领
作者单位 State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;School of Pharmacy,Air Force Medical University,Xi'an 710032,China [1] State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China [2] State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China [3] State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China;(Yangzhou)Institute of Food Biotechnology,Jiangnan University,Yangzhou 225004,China [4]
DOI 10.26599/FSHW.2024.9250455
发布时间 2025-12-26(万方平台首次上网日期,不代表论文的发表时间)
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食品科学与人类健康(英文)

食品科学与人类健康(英文)

2025年14卷12期

4789-4805页

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