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Improvement of functional dyspepsia with Suaeda salsa (L.) Pall via regulating brain-gut peptide and gut microbiota structure

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European Journal of Nutrition Aims and scope Submit manuscript

Abstract

Purpose

The traditional Chinese herbal medicine Suaeda salsa (L.) Pall (S. salsa) with a digesting food effect was taken as the research object, and its chemical composition and action mechanism were explored.

Methods

The chemical constituents of S. salsa were isolated and purified by column chromatography, and their structures were characterized by nuclear magnetic resonance. The food accumulation model in mice was established, and the changes of the aqueous extract of S. salsa in gastric emptying and intestinal propulsion rate, colonic tissue lesions, serum brain-gut peptide hormone, colonic tissue protein expression, and gut microbiota structure were compared.

Results

Ten compounds were isolated from S. salsa named as naringenin (1), hesperetin (2), baicalein (3), luteolin (4), isorhamnetin (5), taxifolin (6), isorhamnetin-3-O-β-d-glucoside (7), luteolin-3′-d-glucuronide (8), luteolin-7-O-β-d-glucuronide (9), and quercetin-3-O-β-d-glucuronide (10), respectively. The aqueous extract of S. salsa can improve the pathological changes of the mice colon and intestinal peristalsis by increasing the rate of gastric emptying and intestinal propulsion. By adjusting the levels of 5-HT, CCK, NT, SS, VIP, GT-17, CHE, MTL, and ghrelin, it can upregulate the levels of c-kit, SCF, and GHRL protein, and restore the imbalanced structure of gut microbiota, further achieve the purpose of treating the syndrome of indigestion. The effect is better with the increase of dose.

Conclusion

S. salsa has a certain therapeutic effect on mice with the syndrome of indigestion. From the perspective of “brain-gut-gut microbiota”, the mechanism of digestion and accumulation of S. salsa was discussed for the first time, which provided an experimental basis for further exploring the material basis of S. salsa.

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Data availability

The authors declare that the data supporting the findings of this study are available within the paper and its Supplementary Information files. Should any raw data files be needed in another format they are available from the corresponding author upon reasonable request.

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Acknowledgements

The research was financially supported by the Science and Technology Department of Jilin Province (file no.: 20230402047GH) for providing research grant to carry out related research work.

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  1. Wenjun Zhang and Xueyu Wang have contributed equally to this work.

Authors and Affiliations

  1. School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, 130117, Jilin, China

    Wenjun Zhang, Xueyu Wang, Shuanghui Yin, Ye Wang, Yong Li & Yuling Ding

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  1. Wenjun Zhang
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  2. Xueyu Wang
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  3. Shuanghui Yin
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  4. Ye Wang
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  5. Yong Li
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  6. Yuling Ding
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Contributions

Zhang Wenjun: Writing-original draft, conceptualization. Wang Xueyu: Writing-original draft, conceptualization. Yin Shuanghui: Investigation, methodology. Wang Ye: Software. Li Yong: Writing—review & editing. Ding Yuling: Writing—review & editing, conceptualization, supervision. Zhang Wenjun and Wang Xueyu: Contributed equally to this work.

Corresponding author

Correspondence to Yuling Ding.

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The authors declare no conflict of interest pertaining to this research paper.

Ethics approval

All animal experiments were carried out by the relevant animal practice norms and regulations of Changchun University of Chinese Medicine, China, and had passed the approval of animal experiment ethics review of Changchun University of Chinese Medicine (approval number: 2022527), and the license number for experimental animals is SYXK (Ji) 2018–0014.

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Zhang, W., Wang, X., Yin, S. et al. Improvement of functional dyspepsia with Suaeda salsa (L.) Pall via regulating brain-gut peptide and gut microbiota structure. Eur J Nutr (2024). https://doi.org/10.1007/s00394-024-03401-2

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