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 Lü Xuanting Liu Zhiyang Du Xiaomin Shang Ting Zhang 

作者机构：Jilin Provincial Key Laboratory of Nutrition and Functional Food， College of Food Science and Engineering， Jilin University 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康(英文))

年 卷 期：2024年

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

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. Non-targeted metabolomic analysis showed that SPs ameliorated metabolic disorders by regulating phenylalanine， tyrosine and tryptophan biosynthesis， while GTYW regulated metabolites through α-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.