A metabolomic explanation on beneficial effects of dietary Goji on intestine inflammation. (February 2019)

• Record Type: Journal Article
• Authors: Wang, Hongbin; Zhang, Shuming; Shen, Qingwu; Zhu, Mei-Jun
• Is Part Of: Journal of functional foods. Volume 53(2019)
• Page Start: 109
• Page End: 114
• Publication Date: 2019-02
• Subjects: Colorectal cancer -- Goji -- Inflammatory bowel disease -- Interleukin-10 -- Metabolomics -- GC–MS; IBD inflammatory bowel disease -- CRC colorectal cancer -- PUFAs polyunsaturated long-chain fatty acids -- LA linoleic acid -- ARA arachidonic acid -- DHA docosahexaenoic acid (doconexent) -- GC–MS gas chromatography-mass spectrometry -- IL-10 interleukin-10 -- LBPs Lycium barbarum polysaccharides -- MeOH methanol -- MSTFA N-methyl-N-trimethylsilyltrifluoroacetamide -- SCFA short-chain fatty acid -- TMCS chlorotrimethylsilane -- TNF tumor necrosis factor -- SIM select ion monitoring -- MPP Mass Profiler Professional Software; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2018.12.014
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Dietary Goji berry promotes probiotics and decreases ω-6 polyunsaturated fatty acids (PUFAs) and amino, acids of gut metabolites in IL-10 deficient mice, conferring preventative effects against gut inflammation, and related gut diseases. Highlights: Dietary Goji resulted in a discrete separation of gut metabolite in IL-10 deficient mice. Goji consumption decreased faecal ω-6 PUFA and amino acid contents. Dietary Goji berry decreased fecal urase activity. Gut metabolome alteration provides a link between dietary Goji and improved colitis. Abstract: Chronic gut inflammation is an important risk factor for colorectal cancer (CRC). Our recent study suggests that dietary Goji reduces gut inflammation and increases Bifidobacteria and butyrate-producing bacteria in interleukin-10-deficient mice. This study profiled faecal metabolomic changes of the same cohort of mice. Thirty-four compounds were altered due to Goji supplementation, including polyunsaturated long-chain fatty acids (PUFAs), sugar and sugar alcohols, benzene derivatives, pyridine derivatives, dicarboxylic acids and short-chain hydroxy acids. Pathway analysis showed that α-linolenic acid and linoleic acid metabolism were strongly affected by Goji supplementation. Four ω-6 PUFAs, including linoleic acid and arachidonic acid were reduced due to Goji supplementation. Faecal levels of most amino acids, positively correlated with gut inflammation and CRC risk, tended to decrease in the Goji supplemented group along with decreased urease activity. Data provide valuable metabolic clues for unravelling the beneficial effects of Goji supplementation against gut inflammation and related disease.