发酵红 (FRQ) 通过多机制的途径有效地减轻酒精诱导的慢性认知障碍和肝硬化
Zi-Han Lin1, Zhaohui Wang1, FenFen Wei1
1Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food research international (Ottawa, Ont.)
|March 7, 2026
概括
发酵红 (FRQ) 通过增强酒精代谢和减少炎症来保护酒精引起的认知和肝损伤. 这种饮食干预支持肠-肝-大脑轴,为减轻与酒精有关的伤害提供了一个有希望的方法.
科学领域:
- 营养科学 营养科学
- 神经科学是一个神经科学.
- 胃肠病学 胃肠病学
背景情况:
- 长期饮酒会导致系统性损伤,包括氧化应激,炎症和肠道失调,影响认知功能.
- 乙甲是一种酒精代谢物,是酒精诱导细胞损伤的关键驱动因素.
研究的目的:
- 在小鼠模型中评估发酵红 (FRQ) 对酒精诱导的认知障碍和肝损伤的保护作用.
- 阐明FRQ保护行动的基本机制.
主要方法:
- 雄性C57BL/6J小鼠被暴露在乙醇中28天,其中一组同时服用FRQ.
- 进行了红色麦与Lactobacillus kisonensis的发酵,以提高化合物含量.
- 评估了认知功能,突触结构,血脑屏障的完整性和肝脏肥胖症.
主要成果:
- FRQ发酵增加了有益的化合物,如奎尔塞丁和维拉特酸.
- FRQ干预改善了认知功能,改善了突触和血脑屏障损伤,并减少了肝硬化.
- FRQ调节酒精代谢 (ADH/ALDH),降低乙甲,减轻氧化应激和炎症,调节神经通路 (AP-1,BDNF,谷氨酸/GABA),改善肠道微生物群组成.
结论:
- 发酵红 (FRQ) 有效地减轻了小鼠的酒精诱导的认知和肝损伤.
- FRQ通过多种途径发挥保护作用,包括增强酒精代谢,神经保护和肠-肝-大脑轴调节.
- 作为一个整合性的饮食干预措施来管理与酒精有关的健康问题,FRQ显示出希望.
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