Portulaca (Portulaca oleracea L.) Oleracea Polysaccharides Affect the Content of l-Aspartic Acid through Bacterial Chemotaxis Pathway Which Alter the Abundance of S24-7 Family Bacteria and Enhance the Anti-inflammatory Ability of Hycole Rabbits.

Portulaca oleracea polysaccharides (POPs) are one of the main active components of Portulaca oleracea L. (POL), known for their antioxidant, antitumor, and anti-inflammatory properties. This study explores the alleviating effect and mechanism of POP on lipopolysaccharide (LPS)-induced enteritis in young rabbits. By evaluation of the growth performance and meat quality, the optimal concentration of POP was determined to be 50 mg/kg, which can increase the pH value of rabbit meat and extend its shelf life without affecting growth. Through comprehensive transcriptome and untargeted metabolomic analysis, it was found that POP may affect bacterial chemotaxis pathways by regulating genes such as ISG15, reducing the l-aspartic acid content, and thereby regulating the abundance of S24-7 bacteria in the gut, enhancing anti-inflammatory ability. The results indicate that POP can alleviate intestinal inflammation through the gut microbiota metabolite gene interaction network, providing a basis for the development of green feed additives.