# Multi-Pathway Mechanisms of Beef in Ameliorating Spleen Deficiency Syndrome: Insights from Digestive Function, Immunity, and Gut Microbiota

## TL;DR

This study explores how beef and yam improve spleen health by enhancing digestion, immunity, and gut microbiota in a rat model.

## Contribution

The study reveals multi-pathway mechanisms of beef and yam in ameliorating spleen deficiency syndrome.

## Key findings

- Beef significantly increased serum gastrin and motilin levels, aiding gastrointestinal function.
- Beef and yam restored intestinal flora balance and increased microbial diversity.
- The combination improved tissue structure in the spleen, stomach, and intestines.

## Abstract

Beef and yam are valued as functional foods, yet their synergistic effects on gastrointestinal health and immunity remain underexplored. This study investigated the effects of beef and yam on the spleen and stomach. In the present study, a rat model of spleen deficiency was established by poor diet and exhaustive swimming. The weight, food intake, gastrointestinal and immune indexes, and the intestinal flora of the rats were examined. The results showed that the levels of gastrin, motilin, and four cytokines improved. Specifically, the beef group exhibited marked recovery in gastrointestinal hormones, with serum gastrin and motilin levels increasing to approximately 60 pg/mL and 70 pg/mL, respectively, close to the normal control levels, and significantly higher than the model group. The beef and yam effectively restored the balance of intestinal flora, which significantly increased the diversity of intestinal microorganisms. In addition, the tissue structure of the spleen, stomach, small intestine, and colon was also effectively improved. Additionally, yam increased gut microbial diversity and optimized the microbial community structure, consequently enhancing the overall health status. This study elucidates the multi-pathway mechanisms by which beef and yam ameliorate spleen deficiency, providing a scientific basis for their application in functional foods.