Upregulation of colonic luminal polyamines produced by intestinal microbiota delays senescence in mice.
Upregulation of colonic luminal polyamines produced by intestinal microbiota delays senescence in mice.
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DOI：
10.1038/srep04548
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发表时间：
2014-04-01
影响因子：
4.6
通讯作者：
Matsumoto M
中科院分区：
文献类型：
--
作者：
Kibe R;Kurihara S;Sakai Y;Suzuki H;Ooga T;Sawaki E;Muramatsu K;Nakamura A;Yamashita A;Kitada Y;Kakeyama M;Benno Y;Matsumoto M
预防生活质量（QOL）恶化与抑制老年疾病和调节脑功能有关。然而，目前还没有一种物质可以防止身体和大脑的衰老。众所周知，体细胞组织（包括大脑）中的多胺浓度随着年龄的增长而下降，而富含多胺的食物可以延长酵母、蠕虫、苍蝇和老鼠的寿命，并保护苍蝇免受年龄引起的记忆障碍。外源性多胺的主要来源是肠腔，它们是由肠道细菌产生的。我们发现精氨酸的摄入增加了结肠中腐胺的浓度，增加了血液中亚精胺和精胺的水平。长期口服精氨酸和益生菌双歧杆菌LKM512的小鼠显示出抑制炎症、延长寿命和防止年龄引起的记忆障碍的能力。本研究表明，精氨酸和LKM512的摄入可能通过上调多胺来防止衰老依赖性生活质量下降。
Prevention of quality of life (QOL) deterioration is associated with the inhibition of geriatric diseases and the regulation of brain function. However, no substance is known that prevents the aging of both body and brain. It is known that polyamine concentrations in somatic tissues (including the brain) decrease with increasing age, and polyamine-rich foods enhance longevity in yeast, worms, flies, and mice, and protect flies from age-induced memory impairment. A main source of exogenous polyamines is the intestinal lumen, where they are produced by intestinal bacteria. We found that arginine intake increased the concentration of putrescine in the colon and increased levels of spermidine and spermine in the blood. Mice orally administered with arginine in combination with the probiotic bifidobacteria LKM512 long-term showed suppressed inflammation, improved longevity, and protection from age-induced memory impairment. This study shows that intake of arginine and LKM512 may prevent aging-dependent declines in QOL via the upregulation of polyamines.
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影响因子：
3.9
作者：
DAS, R;KANUNGO, MS
通讯作者：
KANUNGO, MS
影响因子：
4.8
作者：
Kurihara, Shin;Oda, Shinpei;Suzuki, Hideyuki
通讯作者：
Suzuki, Hideyuki
DOI：
10.1152/ajpgi.00407.2004
发表时间：
2005-06-01
影响因子：
4.5
作者：
Guo, X;Rao, JN;Wang, JY
通讯作者：
Wang, JY
影响因子：
64.8
作者：
Fukuda, Shinji;Toh, Hidehiro;Ohno, Hiroshi
通讯作者：
Ohno, Hiroshi
影响因子：
3.2
作者：
Bauske, R;Milovic, V;Stein, J
通讯作者：
Stein, J