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A novel anti-inflammatory polysaccharide from blackened jujube: Structural features and protective effect on dextran sulfate sodium-induced colitic mice
Food Chemistry ( IF 8.5 ) Pub Date : 2022-11-08 , DOI: 10.1016/j.foodchem.2022.134869
Chuang Liu , Zhichang Qiu , Duanyin Gu , Fangzhou Wang , Rentang Zhang

This study explored the structural characteristics of the purified blackened polysaccharide fraction (BJP-4) and its potential to alleviate colitis. BJP-4 had a molecular weight of 1.24 × 105 Da and mainly consisted of → 4)-α-l-GalpA (1→, →5)-α-l-Araf (1 → and → 4)-β-d-Galp (1 → residues. After the administration of BJP-4, the disease activity index of colitic mice was reduced by 40.38–50.96%, accompanied by increased colon length (30.00–62.50%) and ameliorated pathological damage. The mechanisms involved regulation of the intestinal microbiota and subsequent inhibition of the TLR4/MyD88/NF-κB/NLRP3 pathway, balance of pro/anti-inflammatory cytokines and oxidative status, enhancement of epithelial barrier integrity and production of short-chain fatty acids. In particular, high-doses of BJP-4 significantly increased the abundance of beneficial bacteria (f_Muribaculaceae, Lactobacillus and Lachnospiraceae_NK4A136_group, 0.78–1.04-fold) and suppressed the levels of harmful bacteria (o_Clostridia_UCG-014, Bacteroides and Escherichia-Shigella, 32.30–90.42%). These findings revealed the anti-inflammatory effects and mechanisms of purified blackened polysaccharides, which facilitated their application in functional foods.



中文翻译:

一种新的黑枣抗炎多糖:结构特征及对硫酸葡聚糖钠致结肠炎小鼠的保护作用

本研究探讨了纯化的黑化多糖组分 (BJP-4) 的结构特征及其缓解结肠炎的潜力。BJP-4的分子量为1.24×10 5 Da,主要由→4) - l- Gal p A(1→,→5) - l- Ara f (1→和→4)-组成β - d -Gal p(1 → 残留。BJP-4 给药后,结肠炎小鼠的疾病活动指数降低了 40.38-50.96%,同时结肠长度增加 (30.00-62.50%),病理损伤得到改善。机制涉及调节肠道微生物群和随后对 TLR4/MyD88/NF-κB / NLRP3 通路的抑制、促/抗炎细胞因子和氧化状态的平衡、上皮屏障完整性的增强和短链脂肪酸的产生。 BJP-4 的剂量显着增加了有益细菌(f_ MuribaculaceaeLactobacillusLachnospiraceae _NK4A136_group,0.78-1.04 倍)的丰度并抑制了有害细菌(o_梭状芽胞杆菌_UCG-014、拟杆菌属大肠杆菌-志贺氏菌,32.30–90.42%)。这些发现揭示了纯化的黑色多糖的抗炎作用和机制,这有助于它们在功能性食品中的应用。

更新日期:2022-11-12
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