Puerarin improves intestinal barrier function through enhancing goblet cells and mucus barrier

Jiaojiao Li; Li Zhang; Yafei Li; Yi Wu; Tao Wu; Hua Feng; Zhenjiang Xu; Yuhuan Liu; Zheng Ruan; Shicheng Zhou

Journal of Functional Foods (Dec 2020)

Puerarin improves intestinal barrier function through enhancing goblet cells and mucus barrier

Jiaojiao Li,
Li Zhang,
Yafei Li,
Yi Wu,
Tao Wu,
Hua Feng,
Zhenjiang Xu,
Yuhuan Liu,
Zheng Ruan,
Shicheng Zhou

Affiliations

Jiaojiao Li: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China
Li Zhang: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China (Z. Ruan).
Yafei Li: University Campus Hospital and Jiangxi Academy of Medical Science, Nanchang University, Nanchang 330006, China
Yi Wu: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China
Tao Wu: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China
Hua Feng: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China
Zhenjiang Xu: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China
Yuhuan Liu: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China
Zheng Ruan: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Jiangxi Engineering Research Center for Pueraria, Shangrao 334300, China; Corresponding authors at: State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China (Z. Ruan).
Shicheng Zhou: Jiangxi Engineering Research Center for Pueraria, Shangrao 334300, China

Journal volume & issue: Vol. 75
p. 104246

Abstract

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Puerarin is a kind of isoflavones in Puerariae Lobatae Radix with physiological activities, such as anti-inflammatory and vasodilatory activities. The aim of this study was to investigate the effects of puerarin on intestinal barrier dysfunction induced by 2,4,6 trinitrobenzene sulfonic acid (TNBS) and its underlying mechanism. Puerarin treatment attenuated the mucus barrier dysfunction, and increased the level of mucins (Muc2 and Muc4) and the number of goblet cells compared to TNBS group. Puerarin treatment significantly increased the content of indole-3-propionic acid, compared to TNBS group, and not indoleacrylic acid and butyrate. Puerarin treatment changed the structure of the commensal microbiota as evidenced by the obvious decrease in the relative abundances of Bacteroidetes. Additionally, puerarin increased the proportion of the mucin-utilizing bacterium Akkermansia. Puerarin improves intestinal barrier function through enhancing goblet cells and mucus barrier. Food enriched with puerarin could protect and repair intestinal barrier for improving gut health.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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