Elucidation of the mutualistic relationship between host and gut microbiota mediated by mucin and its application

2022 Fiscal Year Final Research Report

• Project/Area Number: 20H02929
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Shizuoka University
• Principal Investigator: MORITA Tatsuya 静岡大学, 農学部, 教授 (90332692)
• Co-Investigator(Kenkyū-buntansha): 日野 真吾 静岡大学, 農学部, 准教授 (70547025)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: ムチン / 腸内細菌叢 / 短鎖脂肪酸

Outline of Final Research Achievements

Mucin produced and secreted by goblet cells in the gut is a barrier that forms the mucus layer and also serves as a fermentation substrate for microbiota in the colon. On the other hand, short-chain fatty acids (SCFA), the major fermentation metabolite of microbiota, have been suggested to contribute to the immune, metabolic, and nervous systems of the host homeostasis, in addition to serving as an energy substrate for colonic epithelial cells. In this project, we have demonstrated that mucin and its constituent sugars are endogenous fermentation substrates for microbiota and induce regulatory T cells via SCFA. We also suggested the possibility of ray body surface mucin as a novel prebiotic candidate.

Free Research Field

栄養化学

Academic Significance and Societal Importance of the Research Achievements

本課題では,ムチンおよびその構成糖が内因性発酵基質として腸内細菌に資化されること，その発酵産物であるSCFAを介して制御性T細胞を誘導することを明らかにした。このことは，宿主と腸内細菌が共生関係を築き，維持する機序の一端を明らかにするものであり，腸管の恒常性維持機構の基本的理解に寄与すると考えている。また，ムチンのプレバイオティクスとしての利用可能性について検証し，食事として摂取したエイ体表ムチンがSCFAを増加させること，Akkermansia muciniphilaを特異的に増加させることを明らかにした。