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Soybean oil induces neuroinflammatory response through brain-gut axis under high-fat diet

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成果类型:
期刊论文
作者:
Xiangyan Liu;Ran Tao;Fangrui Guo;Linyu Zhang;Jianyu Qu;...
通讯作者:
Ji Wang
作者机构:
[Xiangyan Liu; Ran Tao; Fangrui Guo; Linyu Zhang; Jianyu Qu; Mengyao Li; Xiaoran Wu; Yuanyuan Zhu; Lixin Wen] Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
[Xianglin Wang] Changsha Lvye Biotechnology Co., Ltd., Changsha, 410100, China
Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
[Ji Wang] Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
通讯机构:
[Ji Wang] H
Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
语种:
英文
关键词:
Dietary fat;Neuroinflammation;Gut microbiota;Soybean oil;Lard
期刊:
Journal of Traditional and Complementary Medicine
ISSN:
2225-4110
年:
2024
机构署名:
本校为第一且通讯机构
院系归属:
动物科学技术学院
动物医学院
摘要:
Neuroinflammation is considered the principal pathogenic mechanism underlying neurodegenerative diseases, and the incidence of brain disorders is closely linked to dietary fat consumption and intestinal health. To investigate this relationship, 60 8-week-old C57BL/6J mice were subjected to a 20-week dietary intervention, wherein they were fed lard and soybean oil, each at 15% and 35% fat energy. At a dietary fat energy level of 35%, inflammation was observed in both the soybean oil and lard groups. Nevertheless, inflammation was more pronounced...

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