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高脂肪,高糖饮食加剧了手术后持续的疼痛,并在青少年大鼠中改变了脑-微生物-肠轴
Sabrina Salberg1, Matthew Macowan2, Angela Doshen3
1Department of Neuroscience, Monash University, Melbourne, VIC, Australia; Gastroenterology, Immunology, Neuroscience (GIN) Discovery Program, Australia.
NeuroImage
|January 27, 2025
概括
高脂肪,高糖饮食加剧了手术后持续性疼痛 (PPSP),并改变了青少年大鼠的大脑结构. 饮食和手术相互作用改变大脑微生物组,影响大脑-肠轴的功能.
科学领域:
- 神经科学是一个神经科学.
- 微生物学 微生物学
- 胃肠病学 胃肠病学
背景情况:
- 术后持续性疼痛 (PPSP) 影响了许多患者.
- 慢性疼痛和饮食显著改变了肠道微生物群.
- 肠道微生物组影响大脑的发育和功能.
研究的目的:
- 研究高脂肪,高糖 (HFHS) 饮食如何影响PPSP发育,大脑结构/功能和微生物群.
- 在PPSP模型中确定微生物组和大脑变化之间的相关性.
- 了解大脑-微生物群-肠轴在PPSP中的作用.
主要方法:
- 鼠被食控制或HFHS饮食,并接受假或外科手术.
- 使用弗雷任务来评估机械感知敏感度.
- 在体内MRI检查大脑体积和扩散性,然后对便样本进行16SrRNA测序.
主要成果:
- 在青少年大鼠中,HFHS饮食加剧了PPSP.
- HFHS饮食减少了大脑体积,增加了白色/灰质密度.
- 饮食和手术相互作用改变了大脑的扩散性,与微生物组的变化相关.
结论:
- 疾病前的饮食因素会影响PPSP的发展.
- 肠道微生物组与PPSP诱导的大脑变化有关.
- 这些发现有助于我们更好地理解大脑-微生物群-肠道轴在疼痛中的作用.
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