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Protective Effect of Egg Yolk Lipids against Dextran Sulfate Sodium‐Induced Colitis: The Key Role of Gut Microbiota and Short‐Chain Fatty Acids
Egg Yolk Fats May Protect Against Colon Inflammation by Supporting Gut Bacteria and Their Fatty Acids
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Abstract
Egg yolk lipids significantly alleviate colitis induced by dextran sulfate sodium (DSS) by inhibiting the NLRP3 inflammasome.
- Antibiotic treatment eliminates the protective effects of egg yolk lipids on DSS-induced colonic inflammation and intestinal damage.
- Fecal microbiota transplantation indicates that the beneficial effects of egg yolk lipids on colitis depend on the gut microbiota.
- Short chain fatty acids (SCFAs) are found to suppress colitis by inhibiting the activation of the NLRP3 inflammasome and the secretion of proinflammatory cytokines, including IL-1β and IL-18.
- Combined treatment with SCFAs and an NLRP3 inhibitor, MCC950, demonstrates enhanced effectiveness against colitis and NLRP3 inflammasome activation.
- These results suggest a potential gut microbiota-SCFAs-NLRP3 axis that could be targeted for inflammatory bowel disease therapy.
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