Prevent effects of soybean meal peptides in acute alcoholic liver injury based on gut microbiota and metabolome alteration  

作　　者：Jingbo Liu Shengrao Li Qi Yang Siwen Lyu Xuanting Liu Zhiyang Du Xiaomin Shang Ting Zhang 

机构地区：[1]Jilin Provincial Key Laboratory of Nutrition and Functional Food,College of Food Science and Engineering,Jilin University,Changchun 130062,China

出　　处：《Food Science and Human Wellness》2025年第2期525-535,共11页食品科学与人类健康(英文)

基　　金：funded by the National Key R&D Program of China(2022YFD2101002);Jilin Province Science and Technology Youth Talent Support Project(QT202021);Fundamental Research Funds for the Central Universities。

摘　　要：This study investigated the preventive effects of soybean meal peptides(SPs)and their purification peptides(GTYW)on acute alcoholic liver injury.We combined the gut microbiota,metabolites,liver inflammation,and oxidative stress indicators to explore the prevention mechanism of SPs and GTYW.Results showed that SPs,GTYW effectively improved the hepatic oxidative stress and inflammatory.Additionally,SPs and GTYW reversed the effects of alcohol on the gut microbiota,which were evident in the increased abundance of Alloprevotella,Parasutterella in the GTYW group and norank_f__Muribaculaceae in the SPs group.Nontargeted metabolomic analysis showed that SPs ameliorated metabolic disorders by regulating phenylalanine,tyrosine and tryptophan biosynthesis,while GTYW regulated metabolites throughα-linolenic acid metabolism and phenylalanine metabolism.Furthermore,significant correlations were observed between gut microbiota,metabolites and liver indicators.These findings confirmed that SPs and GTYW can prevent acute alcoholic liver injury.

关 键 词：Soybean meal peptides Acute alcoholic liver injury Gut microbiota METABOLITES 

分 类 号：R57[医药卫生—消化系统]