奶茶通过TLR4/NF-κB信号通路改善急性酒精性肠道屏障损伤OA

Milk tea is made by blending black tea,fresh milk,and monk fruit concentrate(a natural sweetener)in a ratio of 40.6∶64.9∶1.2(by volume).It may have a protective effect against intestinal damage;however,its impact on acute alcohol-induced intestinal barrier damage remains unclear.Therefore,C57BL/6J Mice were divided into low(1×),medium(2×),and high(4×)milk tea dose groups or their respective single-ingredient groups and administered the treatment continuously for 28 days,followed by a single dose of 50%ethanol(12 mL·kg-1,By weight scale)on day 29.The study found that milk tea or its individual ingredients reduced the abundance of Proteobacteria and Escherichia-Shigella while increasing the abundance of beneficial Bifidobacterium and Clostridia_UCG-014;they also reduced LPS levels,downregulated the TLR4/NF-κB pathway,and inhibited the production of inflammatory cytokines.Furthermore,milk tea improved intestinal barrier function.The mechanism might be related to the regulation of the gut microbiota(increasing beneficial bacteria such as Bifidobacterium and reducing pathogenic bacteria such as Proteobacteria),downregulation of the TLR4/NF-κB signaling pathway,and suppression of the inflammatory response.