The gut microbiota are mainly composed of Bacteroidetes and Firmicutes and are crucial for metabolism and immunity. Muribaculaceae are a family of bacteria within the order Bacteroidetes. Muribaculaceae produce short-chain fatty acids via endogenous (mucin glycans) and exogenous polysaccharides (dietary fibres). The family exhibits a cross-feeding relationship with probiotics, such as Bifidobacterium and Lactobacillus. The alleviating effects of a plant-based diet on inflammatory bowel disease, obesity, and type 2 diabetes are associated with an increased abundance of Muribaculaceae, a potential probiotic bacterial family. This study reviews the current findings related to Muribaculaceae and systematically introduces their diversity, metabolism, and function. Additionally, the mechanisms of Muribaculaceae in the alleviation of chronic diseases and the limitations in this field of research are introduced.

Capsaicin is a pungent alkaloid abundantly present in peppers with outstanding biological activities, including the anti-atherosclerosis effect. Previous studies revealed that gut microbiota played an important role in the beneficial effects of capsaicin, but whether it is essential for the anti-atherosclerosis effect of capsaicin is unclear. This study evaluated the anti-atherosclerosis effect of capsaicin in ApoE^−/− mice and further explored the role of depleting gut microbiota in the improvement of atherosclerosis. The results showed that capsaicin administration could prevent the development of atherosclerosis and improve serum lipids and inflammation, while antibiotic intervention abolished the alleviation of atherosclerosis by capsaicin. In addition, capsaicin administration could significantly increase the abundance of Turicibacter, Odoribacter, and Ileibacterium in feces, and decrease the abundance of deoxycholic acid, cholic acid, hypoxanthine, and stercobilin in cecal content. Our study provides evidence that gut microbiota plays a critical role in the anti-atherosclerosis effect of capsaicin.

The efficacy and mechanism of highland barley in the treatment of atherosclerosis have received little attention. Herein, we aimed to explore whether highland barley supplementation can prevent atherosclerosis progression and improve gut microbiota disorder in apolipoprotein E knockout (ApoE^−/−) mice. Male ApoE^−/− mice were fed a high-fat diet with whole-grain highland barley (WHB) or refined highland barley for 18 weeks. WHB substantially inhibited the formation of atherosclerotic plaques, reduced serum tumor necrosis factor-α, and downregulated the expression of NLRP3 in the aorta. Furthermore, the 16S rRNA analysis revealed that highland barley supplementation helped to restore the dysregulation of the gut microbiota, as evidenced by an increase in the relative abundance of specific beneficial bacteria known for their anti-inflammatory properties, such as Lachnospiraceae, Lactobacillus, Muribaculaceae, and Bifidobacterium. Highland barley supplementation might alleviate atherosclerotic plaque formation by modulating the NLRP3 inflammasome pathway and the synthesis of anti-inflammatory metabolites by the gut microbiota.

Background/Objectives: Although plant-derived dietary fiber and protein are favorable factors for improving host metabolic disorders, it remains unclear whether these two macronutrients exhibit synergistic health benefits. Methods: To address this gap, utilizing oat dietary fiber (GLU) and soybean protein (SBP) as representative bioactive models, we investigated the effects of 5% GLU, 20% SBP, and their combined supplementation on high-fat diet (HFD)-induced metabolic dysregulation in C57BL/6J mice. Results: Our results demonstrated that the combined GLU + SBP intervention provided comprehensive protection against HFD-induced obesity, significantly attenuating body weight gain (12.29 ± 2.02 g vs. 21.90 ± 2.86 g, p < 0.05) and adiposity (3.34 ± 1.19% vs. 10.77 ± 1.16%, p < 0.05) compared with HFD mice, without altering caloric intake. Crucially, the compound formulation exhibited synergistic superiority over individual components, as evidenced by greater reductions in serum aspartate aminotransferase (AST) activity (113.13 ± 28.50 U/L vs. 158.00 ± 30.25 U/L, p < 0.05) and improved glucose tolerance, with lower OGTT AUC values (999.09 ± 95.83 vs. 1434.66 ± 80.56 mmol/L·min, p < 0.05). Mechanistically, 16S rRNA sequencing revealed a distinct remodeling of the gut microbial community, highlighted by a substantial enrichment of Akkermansia. Functional prediction analysis specifically linked this microbial shift to the modulation of Akkermansia-associated metabolic pathways, which subsequently facilitated the activation of host metabolic networks to combat lipid deposition and systemic metabolic stress. Conclusions: Collectively, the GLU + SBP combination offers synergistic metabolic benefits driven by a distinct gut microbiota signature, supporting a feasible “soluble fiber + plant protein” strategy for developing functional foods targeting metabolic health.