Characterization of gastric ulcer influenced by hot-humid environment and high-sugar and high-fat diet provides a further insight into its underlying mechanism

作者：Tingting Zhang, Meng Cao, Run Zhang, Liqin Ding, Feng Qiu · 发表于：Scientific Reports · 年份：2025 · DOI：10.1038/s41598-025-30562-9 · 被引用次数：1 · 研究领域：Helicobacter pylori-related gastroenterology studies、Barrier Structure and Function Studies、Inflammatory Bowel Disease

Gastric ulcer (GU) is a prevalent gastrointestinal disorder characterized by distinct symptoms and frequent recurrence. Despite diverse etiologies and precipitating factors, the impact of environmental and dietary factors on GU remains underexplored. With the intensification of global climate change, the health risks associated with heat stress in hot-humid environments are becoming increasingly severe, especially when coupled with unhealthy dietary habits. Emerging evidence suggests that the hot-humid climate prevalent in hygrothermal regions may aggravate GU-related complications. Therefore, this study investigates the effects of a hygrothermal environment and a high-sugar, high-fat diet on GU development and explores the underlying mechanisms. A rat model (GU-HH) was successfully established by exposing rats to a hot-humid environment and feeding them a high-sugar, high-fat diet for 56 days, followed by 56% ethanol/H₂O administration for 7 days. Throughout the experiment, the normal control (NC) and GU groups were housed under standard conditions and received a regular diet. Concurrently with the GU-HH group, the GU group also received intragastric administration of 56% ethanol/H₂O. The model rats were evaluated through physiological data collection, histopathological examination, complete blood count, inflammatory cytokine measurement, blood viscosity assessment, and biochemical evaluations. Label-free proteomic analysis was employed to detect proteins with differential e...