Spatial distribution of gut microbiota in mice during the occurrence and remission of hyperuricemia. (24th January 2023)

• Record Type: Journal Article
• Authors: Han, Jiaojiao; Wu, Qiaoli; Wang, Ziyan; Lu, Chenyang; Zhou, Jun; Li, Ye; Ming, Tinghong; Zhang, Zhen; Su, Xiurong
• Is Part Of: Journal of the science of food and agriculture. Volume 103:Number 8(2023)
• Page Start: 4077
• Page End: 4084
• Publication Date: 2023-01-24
• Subjects: spatial distribution -- gastrointestinal tract microbiota -- hyperuricemia -- anserine; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.12383
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: Background: Previous studies have shown that anserine can alleviate hyperuricemia by changing the fecal microbiota of hyperuricemic mice. Topic: However, the fecal microbiota could not fully represent the distribution of the whole gut microbiota. Knowing the spatial distribution of the gastrointestinal tract microbiota is therefore important for understanding its action in the occurrence and remission of hyperuricemia. Methods: This study provides a comprehensive map of the most common bacterial communities that colonize different parts of the mouse gastrointestinal tract (stomach, duodenum, ileum, cecum, and colon) using a modern methodological approach. Results: The stomach, colon, and cecum showed the greatest richness and diversity in bacterial species. Three clusters of bacterial populations were observed along the digestive system: (1) in the stomach, (2) in the duodenum and ileum, and (3) in the colon and cecum. A high purine solution changed the composition and abundance of the digestive tract microbiota, and anserine relieved hyperuricemia by restoring the homeostasis of the digestive tract microbiota, especially improving the abundance of probiotics in the digestive tract. Implication: This could be the starting point for further research on the regulation of hyperuricemia by gut microbiota with the ultimate goal of promoting health and welfare. © 2022 Society of Chemical Industry.