Chrysanthemum extract mitigates high-fat diet-induced inflammation, intestinal barrier damage and gut microbiota disorder

Yuan, Y, Zhang, Y, Hu, C, Wang, Z, Xu, Q, Pan, R, Li, X, Christian, M ORCID: https://orcid.org/0000-0002-1616-4179, Zhu, P and Zhao, J, 2025. Chrysanthemum extract mitigates high-fat diet-induced inflammation, intestinal barrier damage and gut microbiota disorder. Food and Function, 16 (4), pp. 1347-1359. ISSN 2042-6496

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Abstract

An effective intervention for obesity without side effects is needed. Chrysanthemum may be the preferred choice due to its influence in the improvement of glycolipid metabolism. This study assessed the efficacy of chrysanthemum and its flavonoids in mitigating high-fat diet (HFD) induced obesity, focusing on the integrity of the intestinal barrier, inflammation, and gut microbiota. Fifty male C57BL/6J mice were divided into 5 groups randomly: normal control (NC), HFD, HFD with chrysanthemum aqueous extract (CM), HFD with a low-dose flavonoid extract of chrysanthemum (FLL), and HFD with a high-dose flavonoid extract of chrysanthemum (FLH). The results showed that after 9 weeks of intervention with CM, FLL and FLH, the body weight and blood lipid levels of mice were reduced. The chrysanthemum treatment regimens down-regulated the gene expression and protein levels of TLR4, MyD88, TRAF6 and NF-κB, upregulated the gene expression levels of ZO-1 and occludin, and decreased the levels of LPS and diamine oxidase (DAO) in the serum. With CM, FLL and FLH, the levels of the inflammatory factors IL-1β, TNF-α, and IL-6 were decreased, and the abundance of pernicious bacteria Lachnoclostridium, Streptococcus and Enterococcus was decreased. Notably, the purified chrysanthemum flavonoid extract showed greater effects as compared to the CM. The study demonstrated that chrysanthemum extracts could achieve anti-obesity effects by strengthening the intestinal barrier function, relieving inflammation and modulating the gut microbial composition.

Item Type:	Journal article
Publication Title:	Food and Function
Creators:	Yuan, Y., Zhang, Y., Hu, C., Wang, Z., Xu, Q., Pan, R., Li, X., Christian, M., Zhu, P. and Zhao, J.
Publisher:	Royal Society of Chemistry (RSC)
Date:	21 February 2025
Volume:	16
Number:	4
ISSN:	2042-6496
Identifiers:	Number Type 10.1039/D4FO04889J DOI 2379836 Other
Divisions:	Schools > School of Science and Technology
Record created by:	Melissa Cornwell
Date Added:	17 Mar 2025 16:07
Last Modified:	17 Mar 2025 16:07
URI:	https://irep.ntu.ac.uk/id/eprint/53257

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