Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats
Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats
复制标题
DOI：
10.3390/nu12061745
复制
发表时间：
2020-06
期刊：
影响因子：
5.9
通讯作者：
Yuko Yamamoto;T. Morozumi;Toru Takahashi;J. Saruta;M. To;W. Sakaguchi;Tomoko Shimizu;N. Kubota;K. Tsukinoki
中科院分区：
文献类型：
--
作者：
Yuko Yamamoto;T. Morozumi;Toru Takahashi;J. Saruta;M. To;W. Sakaguchi;Tomoko Shimizu;N. Kubota;K. Tsukinoki
唾液免疫球蛋白A （IgA）在预防上呼吸道感染（URTI）中起重要作用。在我们之前的研究中，我们发现碳水化合物的摄入增加了肠道短链脂肪酸（SCFAs）的水平，这反过来又增加了唾液中的IgA水平。然而，这一现象背后的机制尚未完全阐明。在本研究中，我们研究了大鼠摄入聚葡萄糖（PDX）对唾液IgA水平和盲肠食糜和门静脉SCFA浓度的影响。5周龄大鼠分别饲喂无纤维饮食（对照组）或40 g/kg的PDX 28天。与对照组相比，摄入PDX导致更高的唾液IgA流速（p = 0.0013）和更高的门静脉scfa浓度（p = 0.004）。两者呈正相关（rs = 0.88, p = 0.0002, n = 12）。与对照组相比，摄入PDX后盲肠食糜中SCFAs浓度和盲肠食糜粘度显著降低（p分别为0.008和0.05）。这些发现表明，摄入PDX通过PDX诱导的发酵增加了肠道对SCFA的吸收率，这伴随着血液中SCFA水平的增加，最终导致唾液中IgA水平的增加。
Salivary immunoglobulin A (IgA) plays a vital role in preventing upper respiratory tract infections (URTI). In our previous study, we showed that the intake of carbohydrates increases the intestinal levels of short-chain fatty acids (SCFAs), which in turn increase salivary IgA levels. However, the mechanism underlying this phenomenon has not been fully elucidated. In this study, we investigated in rats the effect of polydextrose (PDX) ingestion on salivary IgA level and SCFA concentration in cecal digesta and the portal vein. Five-week-old rats were fed with a fiber-free diet (control) or with 40 g/kg of PDX for 28 days. Compared to the control, ingestion of PDX led to a higher salivary IgA flow rate (p = 0.0013) and a higher concentration of SCFAs in the portal vein (p = 0.004). These two data were positively correlated (rs = 0.88, p = 0.0002, n = 12). In contrast, the concentration of SCFAs in cecal digesta and cecal digesta viscosity were significantly lower following PDX ingestion, compared to the control (p = 0.008 and 0.05, respectively). These findings suggest that the ingestion of PDX increases the absorption rate of SCFAs in the intestine through PDX-induced fermentation, which is accompanied by an increase in SCFA levels in the blood, and ultimately leads to increased salivary IgA levels.