香兰素减轻昼夜节律紊乱引起的认知障碍:肠道微生物群改变和色氨酸代谢的参与。

IF 6.3 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2026-10-19 DOI:10.1039/d6fo03659g
Yilin Mao, Biao Chen, Lingyao Zhang, Yuanmei Guo, Xin Zhang, Shifang Sun
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引用次数: 0

摘要

昼夜节律紊乱(CD)是认知障碍和神经退行性疾病的重要危险因素,可能通过色氨酸(TRP)代谢紊乱引起。本研究研究了口服香兰素对小鼠CD模型的保护作用。CD损害了小鼠的空间学习和识别记忆,而香兰素改善了认知能力,并纠正了色氨酸相关代谢物(包括色氨酸、犬尿氨酸(KYN)和犬尿酸(KYNA))的异常变化。香兰素还可以调节肠道微生物群的组成和多样性,增强肠道屏障功能,改善免疫稳态。免疫荧光染色和western blot分析进一步表明,香兰素调节海马神经元和突触功能相关蛋白,降低星形胶质细胞活化。这些研究结果表明,香兰素可减轻cd诱导的认知障碍,并伴有肠道微生物群组成、色氨酸-犬尿氨酸代谢、肠道屏障功能和神经炎症反应的改变。
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Vanillin alleviates circadian disruption-induced cognitive impairment: involvement of gut microbiota alterations and tryptophan metabolism.

Circadian disruption (CD) is an important risk factor for cognitive impairment and neurodegenerative diseases, potentially through disturbances in tryptophan (TRP) metabolism. This study investigated the protective effects of orally administered vanillin in a mouse model of CD. CD impaired spatial learning and recognition memory, whereas vanillin improved cognitive performance and corrected abnormal changes in TRP-related metabolites, including tryptophan, kynurenine (KYN), and kynurenic acid (KYNA). Vanillin also modulated the composition and diversity of the gut microbiota, enhanced intestinal barrier function, and improved immune homeostasis. Immunofluorescence staining and western blot analysis further showed that vanillin regulated hippocampal proteins associated with neuronal and synaptic function and reduced astrocyte activation. These findings suggest that vanillin alleviates CD-induced cognitive impairment, accompanied by alterations in gut microbiota composition, TRP-kynurenine metabolism, intestinal barrier function, and neuroinflammatory responses.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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