Whole-component soymilk prepared based on high-energy fluidic microfluidization alleviates ulcerative colitis by modulating gut microbiota and regulating metabolic pathways.

Abstract

Soymilk is a traditional plant-based beverage containing a variety of bioactive components. In this study, unfiltered whole-component soymilk (WSM) based on high-energy fluidic microfluidization (HEFM) was prepared; it well retained all nutrients in soybeans. The antioxidant activitywas elevated by 15% in WSM compared to traditionally processed soymilk (TSM). The effect of WSM interventions was evaluated both before and following the onset of colitis, respectively. The results showed that WSM intervention both before and following colitis alleviated the clinical symptoms, and the inflammatory factors were closer to the normal group as compared to TSM. Moreover, WSM alleviated colon damage by increasing the expression of tight junction proteins. WSM intervention at different stages also enhanced the intestinal microbial barrier by promoting the colonization ofand reducing the proliferation ofand. Finally, WSM intervention both before and following colitis regulated the colonic metabolic pathways of mice. These findings suggest that WSM has anti-inflammatory activity and represents an effective strategy for dietary intervention in colitis.