Substrate-Driven Differences in Tryptophan Catabolism by Gut Microbiota and Aryl Hydrocarbon Receptor Activation.
Substrate-Driven Differences in Tryptophan Catabolism by Gut Microbiota and Aryl Hydrocarbon Receptor Activation.
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DOI：
10.1002/mnfr.202100092
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发表时间：
2021-07
影响因子：
5.2
通讯作者：
Capuano E
中科院分区：
文献类型：
--
作者：
Huang Z;Schoones T;Wells JM;Fogliano V;Capuano E
本研究旨在通过肠道微生物群和芳烃受体（AhR）激活来研究色氨酸源对色氨酸催化剂的影响。使用体外分批发酵研究了含有等摩尔量色氨酸但具有不同生物可及性的四种底物（游离色氨酸、大豆蛋白、单个和簇状大豆细胞）。通过LC-MS/MS鉴定色氨酸催化剂。通过HepG 2-Lucia AhR报告细胞测量AhR活性。色氨酸衍生的催化剂的总量随着底物复杂性水平的降低而增加。吲哚是色氨酸发酵产生的主要代谢产物，在游离色氨酸发酵中含量最高。吲哚-3-乙酸和吲哚-3-醛在大豆蛋白发酵中大量产生。大豆细胞发酵产生高浓度的色胺。有趣的是，在大豆细胞和蛋白质发酵中也发现了大量的短链脂肪酸（SCFA）。色氨酸衍生的催化剂和SCFA都能够在所有四个组中随时间增加AhR报告基因活性。这项研究表明，色氨酸的细菌催化剂和由此产生的肠道AhR激活是由食物基质调节的，这表明食品设计在改善肠道健康方面的作用。微生物导向食品被认为是针对肠道微生物的健康食品设计的趋势。这项研究表明，食物基质的结构和组成元素可以调节肠道微生物群的发酵行为，导致不同浓度，类型和生物活性微生物代谢产物的生物活性。
This study aims to investigate the effect of tryptophan sources on tryptophan catabolism by gut microbiota and the aryl hydrocarbon receptor (AhR) activation. Four substrates (free tryptophan, soybean protein, single and clustered soybean cells) containing an equimolar amount of tryptophan, but with a different bioaccessibility are studied using in vitro batch fermentation. Tryptophan catabolites are identified by LC‐MS/MS. AhR activity is measured by HepG2‐Lucia AhR reporter cells. The total amount of tryptophan‐derived catabolites increases with decreasing level of substrate complexity. Indole is the major catabolite produced from tryptophan and it is the most abundant in the free tryptophan fermentation. Indole‐3‐acetic acid and indole‐3‐aldehyde are abundantly generated in the soybean protein fermentation. The soybean cell fermentation produced high concentrations of tryptamine. Interestingly, large amounts of short‐chain fatty acids (SCFAs) are also found in the soybean cell and protein fermentation. Both tryptophan‐derived catabolites and SCFAs are able to increase AhR reporter activity over time in all four groups. This study illustrates that bacterial catabolism of tryptophan and resulting AhR activation in the gut is modulated by the food matrix, suggesting a role for food design to improve gut health. Microbiota‐directed food is recognized as the trend of healthy food design that targets gut microbiota. This study demonstrates that structural and compositional elements of the food matrix can modulated the fermentative behavior of gut microbiota, resulting in varying concentration, type, and bioactivity of bioactive microbial metabolites.
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影响因子：
32.4
作者：
Metidji A;Omenetti S;Crotta S;Li Y;Nye E;Ross E;Li V;Maradana MR;Schiering C;Stockinger B
通讯作者：
Stockinger B
Warburg效应决定了丁酸酯介导的组蛋白乙酰化和细胞增殖的机制。
影响因子：
16
作者：
Donohoe, Dallas R.;Collins, Leonard B.;Wali, Aminah;Bigler, Rebecca;Sun, Wei;Bultman, Scott J.
通讯作者：
Bultman, Scott J.
影响因子：
4.6
作者：
Marinelli, Ludovica;Martin-Gallausiaux, Camille;Lapaque, Nicolas
通讯作者：
Lapaque, Nicolas
影响因子：
3.8
作者：
Jin, Un-Ho;Park, Hyejin;Safe, Stephen
通讯作者：
Safe, Stephen
影响因子：
4.1
作者：
Capuano, Edoardo;Pellegrini, Nicoletta
通讯作者：
Pellegrini, Nicoletta