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The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet

  • Applied Microbial and Cell Physiology
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Abstract

Sichuan pepper (Zanthoxylum bungeanum, HJ), a spice widely used in China, has antioxidative, anti-inflammatory, antibacterial, and anti-obesity properties. In this study, to confirm the value of HJ as a functional food, the in vitro antioxidant and bile acid-lowering capacities, as well as the effects on caecal microbiota, were compared with those of cumin (Cuminum cyminum, CM) and coriander (Coriandrum sativum, CR) seeds in Institute of Cancer Research (ICR) mice fed a high-sucrose and low-dietary fibre diet. The total phenolic content, superoxide anion radical-scavenging capacity, and Fe-reducing power of the HJ aqueous solution were higher than those of CM and CR (p < 0.05). The bile acid (taurocholic, glycocholic, and deoxycholic acids)-lowering capacity of the HJ suspension was also higher than those of CM and CR. Compared with mice fed a control diet (no fibre, NF), caecal Lactobacillus gasseri- and Muribaculum intestinale-like bacteria were higher in mice fed a diet containing 5% (w/w) of CM, CR, or HJ for 14 days. Bifidobacterium pseudolongum-, Lactobacillus murinus/animalis-, and Faecalibaculum rodentium-like bacteria were significantly increased, while Desulfovibrio-like bacteria were significantly decreased in the HJ group. In addition, CM and HJ may benefit specific metabolic functions of gut microbiota, such as starch, sucrose, and tyrosine metabolism. The tumour necrosis factor (TNF-α) concentration in the spleen tissue of ICR mice was decreased by the intake of spices. However, there were no changes in interleukin-2 (IL-2) and IL-10 levels in HJ fed mice. These results suggested that HJ has potential as a functional food related to gut microbiota.

Key points

• Bididobacterium and Faecalibaculum in mice gut microbiota are increased by Sichuan pepper (HJ).

• Desulfovibrionaceae, an inflammatory LPS producer, in mice gut microbiota is decreased by HJ.

• HJ decreases pro-inflammatory TNF both in murine spleen tissue and in vitro macrophages.

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Data availability

The datasets generated during and/or analysed in this study are available from the NCBI Sequence Read Archive (SRA) under accession number PRJNA862656.

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Acknowledgements

We would like to thank Editage (https://www.editage.com) for English language editing.

Funding

This work was partially supported by the Yamazaki Spice Promotion Foundation, Tokyo, Japan.

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Authors and Affiliations

  1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-Ku, Tokyo, 108-8477, Japan

    Yumeng Xia, Takashi Kuda, Mahiro Yamamoto, Tomoko Yano, Ayaka Nakamura & Hajime Takahashi

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  1. Yumeng Xia
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  2. Takashi Kuda
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  3. Mahiro Yamamoto
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  4. Tomoko Yano
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  5. Ayaka Nakamura
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Contributions

YX, TK, and HT designed the research. YX, MY, and TY were responsible for the execution of the study, data collection, and analysis. YX and AN analysed and interpreted the data. YX and TK played major roles in drafting, writing, and revising this manuscript. All authors have reviewed and agreed to the final manuscript.

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Correspondence to Takashi Kuda.

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Animal experiments were performed in accordance with the “Fundamental Guidelines for Proper Conduct of Animal Experiments and Related Activities in Academic Research Institutions” under the jurisdiction of the Ministry of Education, Culture, Sports, Science and Technology, Japan. The study protocol was approved by the Animal Experiment Committee of Tokyo University of Marine Science and Technology (Approval No. R3-1).

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Xia, Y., Kuda, T., Yamamoto, M. et al. The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet. Appl Microbiol Biotechnol 107, 2627–2638 (2023). https://doi.org/10.1007/s00253-023-12457-9

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