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Polyphenol-rich vinegar extract regulates intestinal microbiota and immunity and prevents alcohol-induced
Ting Xia1, Wenhui Duan1, Zhujun Zhang1
1State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Abstract:
Zhenjiang aromatic vinegar (ZAV), a traditional fermented food in China, is rich in polyphenols with health-beneficial effects. In this study, vinegar extract ameliorated ethanol-induced liver injury by reducing the levels of oxidative stress biomarkers. In addition, vinegar extract regulated gut microbiota composition and immune factors, and improved antimicrobial peptides (Reg3b and Reg3g) and intestinal homeostasis in ethanol-treated mice. Vinegar extract suppressed lipopolysaccharide (LPS)-mediated inflammatory response in the liver and gut of ethanol-treated mice. Moreover, Akkermansia, Lachnospiraceae_NK4A136_group and Bacteroidetes showed a positive correlation with intestinal immune factors and antimicrobial peptides, and a negative correlation with parameters of oxidative stress and inflammation. In contrast, Firmicutes, Proteobacteria, Bilophila and Butyricimonas showed the opposite correlation with these parameters. Our study provides a new sight into vinegar extract for the prevention of ethanol-induced liver damage via modulation of gut-liver axis.
