| Item type |
文献 / Documents(1) |
| 公開日 |
2025-05-21 |
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 資源タイプ |
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|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 出版社版DOI |
|
|
|
関連識別子 |
https://doi.org/10.3390/nu15194252 |
|
|
関連名称 |
10.3390/nu15194252 |
| 出版タイプ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| タイトル |
|
|
タイトル |
Partially Hydrolyzed Guar Gum Intake Supports the Gut Microbiota and Attenuates Inflammation during Influenza H1N1 Virus Infection in Mice |
| 著者 |
Kato, Takahiro
Kamiya, Satoshi
Narasaki, Soshi
Sumii, Ayako
堤, 保夫
Machida, Kyoka
Hara, Kanako
Izumi-Mishima, Yuna
堤, 理恵
阪上, 浩
|
| 抄録 |
|
|
内容記述 |
Partially hydrolyzed guar gum (PHGG) is a soluble dietary fiber that is effective for defecation control. It influences the gut microbiota, by which it is metabolized to yield short-chain fatty acids (SCFAs), and it was also recently shown to protect against influenza infection in humans. We here investigated the effects of PHGG in a mouse model of influenza H1N1 virus infection. Eight-week-old C57BL/6 mice were fed normal chow with or without PHGG (500 mg/kg per day) for 4 weeks, infected with H1N1 at 10 weeks of age, and analyzed at 12 weeks of age. Administration of PHGG attenuated the decline in body weight induced by H1N1 infection without affecting food intake. It also ameliorated intestinal atrophy and increased the production of SCFAs including acetic acid, propionic acid, and butyric acid in the cecum, thereby preventing the inhibitory effect of H1N1 infection on SCFA production. The H1N1-induced increases in the serum concentrations of inflammatory cytokines including interferon-γ and interleukin-6 and anti-inflammatory cytokine such as interleukin-10 were all inhibited by PHGG intake. In addition, PHGG administration attenuated inflammatory gene expression in the lung and promoted both natural killer cell activity and regulatory T-cell differentiation in the spleen. Our findings suggest that the consumption of PHGG may improve the gut environment and thereby limit the inflammatory response to H1N1 infection. They may thus provide the basis for novel dietary intervention strategies to suppress the excessive inflammation associated with virus infection. |
| キーワード |
|
|
主題 |
partially hydrolyzed guar gum |
| キーワード |
|
|
主題 |
H1N1 |
| キーワード |
|
|
主題 |
influenza virus |
| キーワード |
|
|
主題 |
immunity |
| キーワード |
|
|
主題 |
butyric acid |
| 書誌情報 |
en : Nutrients
巻 15,
号 19,
p. 4252,
発行日 2023-10-03
|
| 収録物ID |
|
|
収録物識別子タイプ |
EISSN |
|
収録物識別子 |
20726643 |
| 出版者 |
|
|
出版者 |
MDPI |
| 権利情報 |
|
|
権利情報 |
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| EID |
|
|
識別子 |
413454 |
| 言語 |
|
|
言語 |
eng |
nu_15_19_4252.pdf (2.9 MB)
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