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04.05.2024 | Original Contribution

Improvement of functional dyspepsia with Suaeda salsa (L.) Pall via regulating brain-gut peptide and gut microbiota structure

verfasst von: Wenjun Zhang, Xueyu Wang, Shuanghui Yin, Ye Wang, Yong Li, Yuling Ding

Erschienen in: European Journal of Nutrition

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Abstract

Purpose

The traditional Chinese herbal medicine Suaeda salsa (L.) Pall (S. salsa) with a digesting food effect was taken as the research object, and its chemical composition and action mechanism were explored.

Methods

The chemical constituents of S. salsa were isolated and purified by column chromatography, and their structures were characterized by nuclear magnetic resonance. The food accumulation model in mice was established, and the changes of the aqueous extract of S. salsa in gastric emptying and intestinal propulsion rate, colonic tissue lesions, serum brain-gut peptide hormone, colonic tissue protein expression, and gut microbiota structure were compared.

Results

Ten compounds were isolated from S. salsa named as naringenin (1), hesperetin (2), baicalein (3), luteolin (4), isorhamnetin (5), taxifolin (6), isorhamnetin-3-O-β-d-glucoside (7), luteolin-3′-d-glucuronide (8), luteolin-7-O-β-d-glucuronide (9), and quercetin-3-O-β-d-glucuronide (10), respectively. The aqueous extract of S. salsa can improve the pathological changes of the mice colon and intestinal peristalsis by increasing the rate of gastric emptying and intestinal propulsion. By adjusting the levels of 5-HT, CCK, NT, SS, VIP, GT-17, CHE, MTL, and ghrelin, it can upregulate the levels of c-kit, SCF, and GHRL protein, and restore the imbalanced structure of gut microbiota, further achieve the purpose of treating the syndrome of indigestion. The effect is better with the increase of dose.

Conclusion

S. salsa has a certain therapeutic effect on mice with the syndrome of indigestion. From the perspective of “brain-gut-gut microbiota”, the mechanism of digestion and accumulation of S. salsa was discussed for the first time, which provided an experimental basis for further exploring the material basis of S. salsa.

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Titel: Improvement of functional dyspepsia with Suaeda salsa (L.) Pall via regulating brain-gut peptide and gut microbiota structure
verfasst von: Wenjun Zhang
Xueyu Wang
Shuanghui Yin
Ye Wang
Yong Li
Yuling Ding
Publikationsdatum: 04.05.2024
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-024-03401-2

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