蟹肉蛋白对小鼠系统性低度炎症的缓解作用及其与肠道菌群和短链脂肪酸的相关性

The Alleviating Effect of Crab Meat Protein on Systemic Low-Grade Inflammation in Mice and its Correlation with Gut Microbiota and Short-Chain Fatty Acids

摘要:

为探究蟹肉蛋白（CMP）对系统低度炎症小鼠的调节作用及其与肠道菌群和短链脂肪酸（SCFAs）的相关性。本研究将小鼠随机分为空白组、模型组、鱼油组和低、中、高剂量CMP组，干预7 d后测定小鼠血清IL-6、IL-2、IL-1β、TNF-α、脂多糖（LPS）、粪便SCFAs水平和肠道菌群结构组成。结果显示，模型组血清LPS、IL-6、IL-2、IL-1β、TNF-α水平显著升高220.52%、79.21%、28.51%、114.30%、111.92%，肠道中毛螺菌属（Lachnospiraceae_NK4A136_group）、拟杆菌属（Bacteroides）、乳杆菌属（Lactobacillus）相对丰度和粪丁酸、戊酸、异丁酸含量显著降低73.99%、54.02%、68.31%、59.51%、30.49%、7.49%。CMP可使小鼠血清炎性因子、肠道菌群多样性及丰富度基本恢复至空白组水平，产SCFAs菌的相对丰度和粪丁酸、戊酸、异丁酸含量显著升高，且干预效果优于IM组。据相关性分析，丁酸、戊酸与IL-2呈负相关，异丁酸与IL-1β呈负相关，而毛螺菌属与戊酸、丁酸呈正相关，拟杆菌属与丁酸呈正相关，乳杆菌属与异丁酸呈正相关。综上所述，CMP可缓解辣椒素诱导的系统低度炎症，该缓解作用与肠道菌群及其代谢产物丁酸、异丁酸和戊酸有关。

Abstract:

In order to explore the regulatory effects of crab meat protein (CMP) on systemic low-grade inflammation in mice and its association with gut microbiota and short-chain fatty acids (SCFAs). In this study, mice were randomly divided into a blank group, a model group, a fish oil group, and low, medium, and high dose CMP groups. After 7 days of intervention, serum levels of IL-6, IL-2, IL-1β, TNF-α, LPS, fecal SCFA concentrations, and the composition of gut microbiota were determined. It was shown that serum LPS, IL-6, IL-2, IL-1β, and TNF-α levels were significantly elevated by 220.52%, 79.21%, 28.51%, 114.30%, and 111.92%, respectively, in the model group compared to the blank group. Additionally, the relative abundance of Lachnospiraceae_NK4A136_group, Bacteroides, and Lactobacillus and fecal butyric acid, valeric acid, and isobutyric acid contents were significantly reduced by 73.99%, 54.02%, 68.31%, 59.51%, 30.49% and 7.49%, respectively. CMP administration restored serum inflammatory factors, gut microbiota diversity, and richness to levels comparable to those of the blank group. Moreover, the relative abundance of SCFA-producing bacteria and fecal butyric acid, valeric acid, and isobutyric acid contents were significantly increased, and the intervention effect was better than that of IM group. According to correlation analysis, butyric acid and valeric acid were negatively correlated with IL-2, while isobutyric acid was negatively correlated with IL-1β. Furthermore, Lachnospiraceae_NK4A136_group showed positive correlations with valeric acid and butyric acid, Bacteroides exhibited a positive correlation with butyric acid, and Lactobacillus displayed a positive correlation with isobutyric acid. In conclusion, it has been found that CMP can alleviate systemic low-grade inflammation induced by capsaicin, with this alleviation being associated with the gut microbiota and its metabolites butyric acid, isobutyric acid, and valeric acid.