Protective effects of Bifidobacterium breve on imiquimod-induced psoriasis in mice through secondary bile acid production and FXR-TLR4/NF-κB pathway

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外文摘要：This study aimed to evaluate the effects of Bifidobacterium breve CCFM683 on psoriasis and to investigate the underlying mechanisms.B.breve CCFM683 significantly ameliorated psoriasis in mice as well as elevated the deoxycholic acid(DCA)and lithocholic acid(LCA)in the colon compared with those of the imiquimod(IMQ)-treated mice.Meanwhile,B.breve CCFM683 increased the relative abundance of DCA-producing Lachnoclostridium and diminished the harmful Desulfovibrio and Prevotellaceae UCG001.Additionally,the farnesoid X receptor(FXR)in the skin was activated and the expression of the Toll-like receptor 4(TLR4)/nuclear factor kappa-B(NF-κB)pathway was inhibited,and the downstream interleukin(IL)-17 and tumor necrosis factor(TNF)-α were downregulated whereas IL-10 was up-regulated.Moreover,the subsequent hyperproliferation of keratinocytes and the dysfunction of the epidermal barrier were improved.In conclusion,CCFM683 administration ameliorated IMQ-induced psoriasis via modulating gut microbiota,promoting the DCA production,regulating the FXR-TLR4/NF-κB pathway,diminishing proinflammatory cytokines,and regulating keratinocytes and epidermal barrier.These findings may be conducive to elucidating the mechanism for probiotics to ameliorate psoriasis and to promote its clinical trials in skin disease.

外文关键词：

PsoriasisBifidobacterium breveGut microbiotaSecondary bile acidsFXR-TLR4/NF-κB pathway

作者：

Xinqi Chen、Yang Chen、Catherine Stanton、R.Paul Ross、Jianxin Zhao、Bo Yang、Wei Chen

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作者单位：

State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China

School of Food Science and Technology,Jiangnan University,Wuxi 214122,China

International Joint Research Center for Probiotics&Gut Health,Jiangnan University,Wuxi 214122,China

APC Microbiome Ireland,University College Cork,Cork T12 YT20,Ireland

Teagasc Food Research Centre,Cork T12 YT20,Ireland

National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China

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出版年：

2024

DOI：

10.26599/FSHW.2023.9250029

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(6)