4.7 Article

Milled flaxseed-added diets ameliorated hepatic inflammation by reducing gene expression of TLR4/NF-κB pathway and altered gut microbiota in STZ-induced type 1 diabetic mice

期刊

FOOD SCIENCE AND HUMAN WELLNESS
卷 11, 期 1, 页码 32-40

出版社

KEAI PUBLISHING LTD
DOI: 10.1016/j.fshw.2021.07.004

关键词

Milled flaxseed; Type 1 diabetes; Gut microbiota; TLR4/NF-kappa B pathway

资金

  1. National Key Research and Development Program of China [2016YFD400604-02]
  2. National Natural Science Foundation of China [82003457]
  3. Jiangsu Province Science Foundation for Youths [BK20200366]
  4. Fundamental Research Funds for the Central Universities
  5. Zhishan Scholars Programs of Southeast University

向作者/读者索取更多资源

This study demonstrated the potential of milled flaxseed in inhibiting type 1 diabetes by reducing inflammation through down-regulation of TLR4/NF-kappa B pathways and altering gut microbiota.
Flaxseed has displayed the potential beneficial as functional foods. However, most studies focused on effects of flaxseed extracts or ingredients in flaxseed. Besides, few studies showed that flaxseed extracts contributed to anti-type 1 diabetes (T1D), yet the underlying mechanism is still unknown. In the present study, 16.7% of milled flaxseed (MF)-added diet was given to diabetic mice induced by streptozocin for 6 weeks. The results showed that MF feeding 1) slightly decreased blood glucose levels and improved the ability of glucose tolerance by oral glucose tolerance test, 2) decreased liver tumor necrosis factor-a levels and increased liver glycogen levels with significance via down-regulating TLR4/NF-kappa B pathways, 3) and significantly altered some beneficial bacteria in gut microbiota. In conclusion, the present study showed that milled flaxseed showed the potential on anti-T1D through anti-inflammation via TLR4/NF-kappa B and altering the gut microbiota in STZ-induced diabetic mice. (C) 2021 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co, Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据