Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/130523
Title: Hesperidin Effects on Gut Microbiota and Gut-Associated Lymphoid Tissue in Healthy Rats
Author: Estruel-Amades, Seila
Massot Cladera, Malen
Pérez-Cano, Francisco J.
Franch i Masferrer, Àngels
Castell, Margarida
Camps Bossacoma, Mariona
Keywords: Flavonoides
Microbiota intestinal
Intestins
Prebiòtics
Flavonoids
Gastrointestinal microbiome
Intestines
Prebiotics
Issue Date: 2-Feb-2019
Publisher: MDPI
Abstract: Hesperidin, found in citrus fruits, has shown a wide range of biological properties. Nonetheless, a more in-depth investigation is required on the effects on the immune system, and in particular, on the gut-associated lymphoid tissue, together with its relationship with the gut microbiota. Therefore, we aimed to establish the influence of oral hesperidin administration on the intestinal lymphoid tissue and on the gut microbiota composition in healthy animals. Lewis rats were orally administrated 100 or 200 mg/kg hesperidin three times per week for four weeks. Microbiota composition and IgA-coated bacteria were determined in caecal content. Mesenteric lymph node lymphocyte (MLNL) composition and functionality were assessed. IgA, cytokines, and gene expression in the small intestine were quantified. Hesperidin administration resulted in a higher number of bacteria and IgA-coated bacteria, with changes in microbiota composition such as higher Lactobacillus proportion. Hesperidin was also able to increase the small intestine IgA content. These changes in the small intestine were accompanied by a decrease in interferon-γ and monocyte chemotactic protein-1 concentration. In addition, hesperidin increased the relative proportion of TCRαβ+ lymphocytes in MLNL. These results show the immunomodulatory actions of hesperidin on the gut-associated lymphoid tissue and reinforce its role as a prebiotic. KEYWORDS: flavanone; flavonoids; immunoglobulin A; intestinal immunity; polyphenol; prebiotic
Note: Reproducció del document publicat a: https://doi.org/10.3390/nu11020324
It is part of: Nutrients, 2019, vol. 11, num. 2, p. 1-19
URI: http://hdl.handle.net/2445/130523
Related resource: https://doi.org/10.3390/nu11020324
ISSN: 2072-6643
Appears in Collections:Articles publicats en revistes (Bioquímica i Fisiologia)

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