Dietary Chitosan Supplementation Increases Microbial Diversity and Attenuates the Severity of Citrobacter rodentium Infection in Mice.
Dietary Chitosan Supplementation Increases Microbial Diversity and Attenuates the Severity of Citrobacter rodentium Infection in Mice.
复制标题
膳食中补充壳聚糖可增加小鼠微生物多样性并减轻啮齿类柠檬酸杆菌感染的严重程度
DOI:
10.1155/2016/9236196
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发表时间:
2016
影响因子:
4.6
通讯作者:
Fang J
中科院分区:
文献类型:
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作者:
Guan G;Wang H;Chen S;Liu G;Xiong X;Tan B;Duraipandiyan V;Al-Dhabi NA;Fang J
C57BL/6 mice were tested in order to investigate the effects of dietary chitosan (COS) supplements on intestinal microflora and resistance toCitrobacter rodentiuminfection. The findings reveal that, after consuming a 300 mg/kg COS diet for 14 days, microflora became more diverse as a result of the supplement. Mice receiving COS exhibited an increase in the percentage of Bacteroidetes phylum and a decrease in the percentage of Firmicutes phylum. AfterCitrobacter rodentiuminfection, the histopathology scores indicated that COS feeding resulted in less severe colitis. IL-6 and TNF-αwere significantly lower in colon from COS-feeding mice than those in the control group. Furthermore, mice in COS group were also found to experience inhibited activation of nuclear factor-kappa B (NF-κB) in the colonic tissue. Overall, the findings revealed that adding 300 mg/kg COS to the diet changed the composition of the intestinal microflora of mice, resulting in suppressed NF-κB activation and less production of TNF-αand IL-6; and these changes led to better control of inflammation and resolution of infection withC. rodentium.
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影响因子:
64.8
作者:
Subramanian, Sathish;Huq, Sayeeda;Yatsunenko, Tanya;Haque, Rashidul;Mahfuz, Mustafa;Alam, Mohammed A.;Benezra, Amber;DeStefano, Joseph;Meier, Martin F.;Muegge, Brian D.;Barratt, Michael J.;VanArendonk, Laura G.;Zhang, Qunyuan;Province, Michael A.;Petri, William A., Jr.;Ahmed, Tahmeed;Gordon, Jeffrey I.
通讯作者:
Gordon, Jeffrey I.
影响因子:
4.2
作者:
Ren, Wenkai;Chen, Shuai;Wu, Guoyao
通讯作者:
Wu, Guoyao
影响因子:
2.5
作者:
Cario, Elke
通讯作者:
Cario, Elke
影响因子:
4.7
作者:
Qin, Chubin;Zhang, Yuting;Zhou, Zhigang
通讯作者:
Zhou, Zhigang
影响因子:
8
作者:
通讯作者:
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