Background: Gut microbiota are involved in the onset and development of chronic intestinal inflammation. The recently described endocannabinoidome (eCBome), a diverse and complex system of bioactive lipid mediators, has been reported to play a role in various physio-pathological processes such as inflammation, immune responses and energy metabolism. The eCBome and the gut microbiome (miBIome) are closely linked and form the eCBome - miBIome axis, which may be of special relevance to colitis.
Methods: Colitis was induced in conventionally raised (CR), antibiotic-treated (ABX) and germ-free (GF) mice with dinitrobenzene sulfonic acid (DNBS). Inflammation was assessed by Disease Activity Index (DAI) score, body weight change, colon weight-length ratio, myeloperoxidase (MPO) activity and cytokine gene expression. Colonic eCBome lipid mediator concentrations were measured by HPLC-MS /MS.
Results: GF mice showed increased levels of anti-inflammatory eCBome lipids (LEA, OEA, DHEA and 13- HODE-EA) in the healthy state and higher MPO activity. DNBS elicited reduced inflammation in GF mice, having lower colon weight/length ratios and lower expression levels of Il1b, Il6, Tnfa and neutrophil markers compared to one or both of the other DNBS-treated groups. Il10 expression was also lower and the levels of several N-acyl ethanolamines and 13-HODE-EA levels were higher in DNBS-treated GF mice than in CR and ABX mice. The levels of these eCBome lipids negatively correlated with measures of colitis and inflammation.
Conclusions: These results suggest that the depletion of the gut microbiota and subsequent differential development of the gut immune system in GF mice is followed by a compensatory effect on eCBome lipid mediators, which may explain, in part, the observed lower susceptibility of GF mice to develop DNBS-induced colitis.
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http://dx.doi.org/10.1186/s12944-023-01823-1 | DOI Listing |
Biosci Biotechnol Biochem
January 2025
Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.
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Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI 36310 Vigo, Spain; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21 39011 Santander, Spain. Electronic address:
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Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India. Electronic address:
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Supplementary General Sciences Department, Faculty of Oral and Dental Medicine, Future University in Egypt, Cairo 11835, Egypt.
Helicobacter pylori (H. pylori) is an extremely prevalent human pathogen globally that leads to severe illnesses. Sadly, the worldwide issue of H.
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Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address:
Starch spherulite is a unique form of resistant starch characterized by a spherical structure with crystalline lamellae that are radially oriented and may find applications in delivery of nutrients and bioactives to the lower gastrointestinal tract. Formation of starch spherulites generally requires heating to a high temperature followed by quenching and long crystallization time. The objectives of this study were to gain a deeper understanding of the factors influencing spherulite formation from pea starch (PS) and high-amylose maize starch (HAMS) and investigate if spherulites could be formed by a slow cooling rate and determine the crystalline structure and morphology of the spherulites formed.
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