Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury
Abstract
:1. Introduction
2. Materials and Methods
2.1. Characterization of the Main Components in Three Types of Huangjiu
2.2. Animal and Experimental Design
2.3. Histopathological and Immunofluorescence Assessment
2.4. Biochemical Analysis
2.5. Estimation of GSH Levels, Antioxidant Enzyme Activities and Lipid Peroxidation
2.6. Hepatic LPS Content Determination
2.7. Pro-Inflammatory Cytokine Level Measurement
2.8. Quantitative RT-PCR Analysis
2.9. Gut Microbiota Assessment
2.10. Quantitative Analysis of SCFAs
2.11. Statistical Analysis
3. Results
3.1. Huangjiu Feeding Increased Body Weight, Lowered the Liver Index, Suppressed Hepatic Steatosis, and Mitigated Intestinal Damage Relative to EtOH Feeding
3.2. Huangjiu Interventions Improved the Hepatic Function Indexes of Mice Relative to EtOH Intervention
3.3. The Antioxidant Defense System of Huangjiu-Treated Mice Was More Complete Than That of EtOH-Treated Mice
3.4. Huangjiu Feeding Resulted in a Lower Level of Hepatic Inflammatory Factors in Mice Than EtOH Feeding
3.5. Huangjiu Interventions Improved the Integrity of Intestinal Barrier in Mice Relative to EtOH Intervention
3.6. Huangjiu and EtOH Treatments Resulted in Divergent Intestinal Community Structures and Gut Microbiota Profiles
3.7. Huangjiu and EtOH Intake Resulted in Distinct SCFA Levels
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Assays | Huangjiu A | Huangjiu B | Huangjiu C |
---|---|---|---|
Ethanol (% v/v) | 14.24 ± 0.01 b | 13.62 ± 0.07 a | 14.46 ± 0.12 c |
Total Protein (g/L) | 11.55 ± 0.34 b | 9.71 ± 0.14 a | 12.16 ± 0.15 c |
Total Phenolics (mg of GAE/L) | 622.35 ± 3.87 b | 572.73 ± 5.76 a | 695.45 ± 3.94 c |
Free Amino Acids (mg/L) | 2834.74 ± 25.35 a | 3101.98 ± 9.75 b | 3174.10 ± 20.40 c |
Total Sugars (g/L) | 39.66 ± 0.71 b | 33.95 ± 1.06 a | 39.48 ± 0.71 b |
Oligosaccharides (g/L) | 3.63 ± 0.08 a | 4.74 ± 0.16 b | 11.83 ± 0.29 c |
Polysaccharides (g/L) | 9.07 ± 0.26 c | 2.15 ± 0.04 a | 3.85 ± 0.10 b |
Peptides < 3 kDa (g/L) | 2.22 ± 0.07 a | 2.79 ± 0.05 b | 5.72 ± 0.13 c |
Gene | Primer Sequences (5′-3′) | Length |
---|---|---|
mus GAPDH | F 5′-CCTCGTCCCGTAGACAAAATG-3′ R 5′-TGAGGTCAATGAAGGGGTCGT-3′ | 133 bp |
mus ZO-1 | F 5′-GGGAAAACCCGAAACTGATG-3′ R 5′-GCTGTACTGTGAGGGCAACG-3′ | 103 bp |
mus Occludin | F 5′-TCACTTTTCCTGCGGTGACT-3′ R 5′-GGGAACGTGGCCGATATAATG-3′ | 138 bp |
mus Reg3β | F 5′-GCGCTGAGGCTTCATTCTTGT-3′ R 5′-TGTTACTCCATTCCCATCCACC-3′ | 129 bp |
mus Reg3γ | F 5′-GTGCCTATGGCTCCTATTGCTA-3′ R 5′-ACCTCTGTTGGGTTCATAGCC-3′ | 221 bp |
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Yang, Y.; Zhou, Z.; Liu, Y.; Xu, X.; Xu, Y.; Zhou, W.; Chen, S.; Mao, J. Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury. Foods 2022, 11, 1537. https://doi.org/10.3390/foods11111537
Yang Y, Zhou Z, Liu Y, Xu X, Xu Y, Zhou W, Chen S, Mao J. Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury. Foods. 2022; 11(11):1537. https://doi.org/10.3390/foods11111537
Chicago/Turabian StyleYang, Yi, Zhilei Zhou, Yufei Liu, Xibiao Xu, Yuezheng Xu, Weibiao Zhou, Shuguang Chen, and Jian Mao. 2022. "Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury" Foods 11, no. 11: 1537. https://doi.org/10.3390/foods11111537