Lactoferrin modulates gut microbiota and Toll-like receptors (TLRs) in mice with dysbiosis induced by antibiotics

Belles, Andrea (Universidad de Zaragoza) ; Aguirre-Ramirez, Diego (Universidad de Zaragoza) ; Abad, Inés (Universidad de Zaragoza) ; Parras-Molto, Marcos ; Sánchez, Lourdes (Universidad de Zaragoza) ; Grasa, Laura (Universidad de Zaragoza)

Resumen: Background: Antibiotic administration can result in gut microbiota and immune system alterations that impact health. Bovine lactoferrin is a milk protein with anticancer, anti-inflammatory, antimicrobial and immune modulatory activities. The aim was to study the ability of native and iron-saturated lactoferrin to reverse the effects of clindamycin on gut microbiota and intestinal Toll-like receptor (TLR) expression in a murine model. Methods: Male C57BL/6 mice were treated with vehicle, clindamycin (Clin), native bovine lactoferrin (nLf), nLf + clindamycin (nLf_Clin), iron-saturated bovine lactoferrin (sLf) and sLf + clindamycin (sLf_Clin). Fecal samples of each group were collected, and bacterial DNA was extracted. Sequencing of 16s rRNA V4 hypervariable gene regions was conducted to assess the microbial composition. mRNA expression levels of TLRs (1-9) were determined in mouse colon by qPCR. Pearson''s correlation test was carried out between bacteria showing differences in abundance among samples and TLR2, TLR8 and TLR9. Results: Beta-diversity analysis showed that the microbial community of the vehicle was different from the communities of Clin, nLf_Clin and sLf_Clin. At the family level, Bacteroidaceae, Prevotellaceae and Rikenellaceae decreased in the Clin group, and treatment with nLf or sLf reverted these effects. Clin reduced the expression of TLR2, TLR8 and TLR9 and sLf reverted the decrease in the expression of these receptors. Finally, TLR8 was positively correlated with Rikenellaceae abundance. Conclusion: In a situation of intestinal dysbiosis induced by clindamycin, lactoferrin restores the normal levels of some anti-inflammatory bacteria and TLRs and, therefore, could be a good ingredient to be added to functional foods.

Idioma: Inglés

DOI: 10.1039/d2fo00287f

Año: 2022

Publicado en: FOOD & FUNCTION 13 (2022), 5854-5869
ISSN: 2042-6496

Factor impacto JCR: 6.1 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 22 / 142 = 0.155 (2022) - Q1 - T1
Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 59 / 285 = 0.207 (2022) - Q1 - T1

Factor impacto CITESCORE: 9.6 - Medicine (Q1) - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 1.103 - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A20-20R
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Fisiología (Dpto. Farmac.Fisiol.y Med.L.F.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)