Quancheng Liu,Fuchang Li,Libo Huang,Wenjie Chen,Zhongyuan Li,Chunyang Wang
Fumonisin B1(FB1) is the most common food-borne mycotoxin produced by theFusariumspecies, posing a potential threat to human and animal health. Pigs are more sensitive to FB1ingested from feed compared to other farmed livestock. Enzymatic degradation is an ideal detoxification method that has attracted much attention. This study aimed to explore the functional characteristics of the carboxylesterase FumDSB in growing pigs from the perspective of brain–gut regulation. A total of 24 growing pigs were divided into three groups. The control group was fed a basal diet, the FB1group was supplemented with FB1at 5 mg/kg feed, and the FumDSB group received added FumDSB based on the diet of the FB1group. After 35 days of animal trials, samples from the hypothalamus and jejunum were analyzed through HE staining, qRT-PCR and immunohistochemistry. The results demonstrated that the ingestion of FB1can reduce the feed intake and weight gain of growing pigs, indicating that several appetite-related brain-gut peptides (including NPY, PYY, ghrelin and obestatin, etc.) play important roles in the anorexia response induced by FB1. After adding FumDSB as detoxifying enzymes, however, the anorexia effects of FB1were alleviated, and the expression and distribution of the corresponding brain-gut peptides exhibited a certain degree of regulation. In conclusion, the addition of FumDSB can reduce the anorexia effects of FB1by regulating several brain-gut peptides in both the hypothalamus and the jejunum of growing pigs.Keywords:fumonisin B1;carboxylesterase FumDSB;hypothalamus;jejunum;brain-gut peptide;ghrelin;obestatin;growing pigsKey Contribution:In this study, the effects of carboxylesterase FumDSB on appetite-related brain-gut peptides in both the hypothalamus and the jejunum of growing pigs were evaluated; next, the mechanism and safety of FumDSB was explored from the perspective of brain–gut regulation, which provided a research basis for the application of FumDSB in actual production.
Lu Wu,Yan Lai,Ying Wang,Lixia Tan,Lizhen Wen,Huasheng Yang
Hordei Fructus Germinatus (HFG) has been used as a traditional medicine to treat functional dyspepsia (FD) in China. Stir fried HFG (F-HFG) containing Maillard reaction products (MRPs) is used more widely than the raw HFG (R-HFG). However, the exact mechanisms in its functionality remain unclear. This article investigated the effect of R-HFG, F-HFG, and MRPs on brain-gut peptides, gut microbiota, and digestive enzymes using an FD animal mode. After administration of R-HFG, F-HFG, and MRPs, higher mRNA expression level of gastrin (GAS) and lower mRNA expression level of vasoactive intestinal peptide (VIP) were exhibited in F-HFG and MRPs rats than R-HFG rats (P < .05). Furthermore, compared with the R-HFG group, the contents of motilin (MTL) and GAS showed an upward tendency, whereas the contents of VIP and chokcystokinin (CCK) showed a downward tendency in the F-HFG group. In addition, bacterial communities in the control, F-HFG, and MRPs groups clustered closely to one another, and bacterial communities in the model and recovery groups clustered together, whereas the bacterial communities in the R-HFG group were clustered into a category. Moreover, there were no apparent differences in brain-gut peptides and gut microbiota between the F-HFG and MRPs groups. However, after the oral administration of R-HFG, F-HFG, and MRPs, the level of digestive enzyme did not show a significant change as compared with the recovery group. These results indicated that the stronger effect of F-HFG could be attributed to the MRPs produced during stir frying, and MRPs possessed the effect of regulating brain-gut peptides and gut microbiota.
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