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Zhang J, Liu Q, Gu F, Li Y, Chen H, Liu M, Zhou Y, Liu H, Wei X, Liu G. In vivo evaluations of Lactobacillus-fermented Eucheuma spinosum polysaccharides on alleviating food allergy activity. Food Funct 2024; 15:5895-5907. [PMID: 38727519 DOI: 10.1039/d4fo00991f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
In order to explore the in vivo anti-food allergy activity of Lactobacillus sakei subsp. sakei-fermented Eucheuma spinosum polysaccharides F1-ESP-3, an ovalbumin (OVA)-induced food allergy mouse model was established by ascites immunization and gavage. The weight, temperature, incidence of diarrhea, levels of allergic mediators and inflammatory factors in the serum of mice were analyzed. We analyzed the differentiation of mouse spleen lymphocytes and the proportion of sensitized mast cells by flow cytometry. The intestinal barrier status of mice was analyzed by intestinal pathological tissue sections and microbiota sequencing. The results showed that F1-ESP-3 could alleviate the food allergy symptoms of mice, such as hypothermia and loose stool; levels of OVA-specific immunoglobulin E, mast cell protease and histamine in the serum of sensitized mice and the proportion of dendritic cells and mast cells in mouse spleen were significantly reduced; in addition, F1-ESP-3 may protect the intestinal barrier and further improve the intestinal microenvironment of food-allergic mice by regulating the abundance of Bacteroidetes and Firmicutes. F1-ESP-3 can further improve the intestinal microenvironment of food-allergic mice by upregulating the levels of Lachnospiraceae, and may affect the signal pathways such as NOD-like receptor, MAPK, I kappa B and antigen processing and presentation.
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Affiliation(s)
- Jun Zhang
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China.
- College of Materials Science and Engineering, Huaqiao University, Xiamen 361021, Fujian, China
| | - Qingmei Liu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China.
| | - Fudie Gu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China.
| | - Yan Li
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China.
| | - Huiying Chen
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China.
| | - Meng Liu
- College of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, Fujian, China
| | - Yu Zhou
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China.
| | - Hong Liu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China.
| | - Xiaofeng Wei
- College of Materials Science and Engineering, Huaqiao University, Xiamen 361021, Fujian, China
| | - Guangming Liu
- College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen, 361021, Fujian, China.
- College of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361100, Fujian, China
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Manafu Z, Du R, Kudereti T, Abulikemu G, Lakho SA, Xue L, Bierdelieke A, Khand FM, Leghari A, Xie Y, Abula S, Bake B, Guo Q, Wusiman A. Structure characterization and intestinal immune promotion effect of polysaccharide purified from Alhagi camelorum Fisch. Int J Biol Macromol 2024; 269:132077. [PMID: 38723832 DOI: 10.1016/j.ijbiomac.2024.132077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/04/2024] [Accepted: 05/02/2024] [Indexed: 05/13/2024]
Abstract
This study investigated the structure of acid Alhagi camelorum Fischa polysaccharide (aAP) and its impact on intestinal activity in mice. The results showed that aAP comprised of the fucose, arabinose, rhamnose, galactose, glucose, xylose, mannose, galacturonic acid, glucuronic acid with the molar ratio of 0.81:14.97:10.84:11.14:3.26:0.80:0.80:54.92:2.47 with the molecular weight (Mw) of 22.734 kDa. Additionally, the composition of aAP was assessed via FT-IR, methylation, and NMR analyses, indicating that the backbone of the aAP was consisted of →4)-α-D-GalpA-6-OMe-(1 → 4)-α-GalpA-(1 → and →4)-α-D-GalpA-6-OMe-(1 → 2)-α-L-Rhap-(1→, as well as →4)-β-D-Galp- and →5)-α-L-Araf- for the branched chain. Furthermore, ICR mice underwent intragastric administration of different concentrations of aAP for 7 consecutive days. The results showed that aAP enhanced the murine spleen and thymus indices, promoted the secretion of serum lgG antibody, intestinal lgA antibody and intestinal cytokines, improved the morphology of intestinal villi and crypts, enhanced quantity of intestinal IELs and IgA+ cells, and activated T lymphocytes and DC cells in MLNs. In summary, these findings suggest that the utilization of aAP could enhance the immune response of the murine intestinal mucosa.
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Affiliation(s)
- Zulikeyan Manafu
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China; College of Grassland Science, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Ronglijiao Du
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Tuerhong Kudereti
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Gulimire Abulikemu
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Shakeel Ahmed Lakho
- Shaheed Benazir Bhutto University of Veterinary and Animal Science Sakrand, Sindh 67210, Pakistan
| | - Lijun Xue
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Ayibike Bierdelieke
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Faiz Muhammad Khand
- Shaheed Benazir Bhutto University of Veterinary and Animal Science Sakrand, Sindh 67210, Pakistan
| | - Ambreen Leghari
- Shaheed Benazir Bhutto University of Veterinary and Animal Science Sakrand, Sindh 67210, Pakistan
| | - Yuan Xie
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Saifuding Abula
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Bateer Bake
- College of Grassland Science, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Qingyong Guo
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Adelijiang Wusiman
- Xinjiang Key Laboratory of New Drug Study and Creation for Herbivorous Animal, College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, PR China.
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Qiu J, Xu X, Guo J, Wang Z, Wu J, Ding H, Xu Y, Wu Y, Ying Q, Qiu J, Wu S, Shi S. Comparison of extraction processes, characterization and intestinal protection activity of Bletilla striata polysaccharides. Int J Biol Macromol 2024; 263:130267. [PMID: 38378109 DOI: 10.1016/j.ijbiomac.2024.130267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 02/12/2024] [Accepted: 02/15/2024] [Indexed: 02/22/2024]
Abstract
We optimized the extraction process of Bletilla striata polysaccharides using orthogonal design, Box-Behnken design (BBD), and genetic algorithm-back propagation (GA-BP), then compared and evaluated them to confirm that the combination of BBD and GA-BP neural networks was capable of increasing polysaccharide yields and antioxidant activity. The optimal extraction parameters were as follows: liquid-to-solid ratio of 15 mL/g, extraction power of 450 W, and extraction time of 34 min. Under these conditions, the polysaccharide yield and antioxidant activity were 8.29 ± 0.50 % and 26.20 ± 0.28 (mM FE/mg). Subsequently, the polysaccharide was purified to obtain purified Bletilla striata polysaccharides 1 (pBSP1) with a Mw of 255.172 kDa. Scanning electron microscope (SEM), ultraviolet-visible detector (UV), fourier transform infrared spectrometer (FTIR), high performance liquid chromatography (HPLC), X-ray diffraction (XRD), nuclear magnetic resonance (NMR) and periodate oxidation were used to analyze the structure of pBSP1. The results showed pBSP1 had a smooth surface and a rough interior, with a composition of α-D conformation glucose (18.23 %) and β-D conformation mannose (53.77 %), and an amorphous crystal structure. According to the results of thermogravimetric and rheological tests, pBSP1 exhibits good thermal stability and viscoelastic behavior. Furthermore, pBSP1 protected lipopolysaccharide (LPS)-induced GES - 1 and Caco2 cells, the results showed pBSP1(400 μg/mL) lowered TEER synthesis in Caco2 cells as well as apoptosis and reactive oxygen species (ROS) production in both cells, indicating that pBSP1 may have an intestine protective effect.
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Affiliation(s)
- Junjie Qiu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Xiao Xu
- Asset Management Co., Ltd, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Jingyan Guo
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Zhenyu Wang
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Jinjin Wu
- The Third School of Clinical Medicine, Zhejiang Chinese Medical University, Hangzhou, China
| | - Huiqin Ding
- The Second School of Clinical Medicine, Zhejiang Chinese Medical University, Hangzhou, China
| | - Yuchen Xu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Yili Wu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Qianyi Ying
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Jiawei Qiu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Suxiang Wu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China.
| | - Senlin Shi
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China.
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Zeng S, Wang K, Liu X, Hu Z, Zhao L. Potential of longan (Dimocarpus longan Lour.) in functional food: A review of molecular mechanism-directing health benefit properties. Food Chem 2024; 437:137812. [PMID: 37897820 DOI: 10.1016/j.foodchem.2023.137812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 10/13/2023] [Accepted: 10/18/2023] [Indexed: 10/30/2023]
Abstract
Longan (Dimocarpus longan Lour.) has received widespread attention worldwide as a therapeutic food with nutritional, economic, and medicinal value. Its fruit, seed, pericarp, and flower becoming dietary tools for health maintenance when it comes to targeting chronic diseases or sub-health conditions. In recent years, research focusing on longan and human health has intensified, and the high-value products of the whole fruit, including polyphenols, polysaccharides, angiotensin-I-converting enzyme (ACE)-inhibiting peptides, gamma-aminobutyric acid (GABA), and Maillard reaction products etc., may have beneficial effects on human health by preventing the onset of chronic diseases and cancer, maintaining intestinal homeostasis and skin health. Here, we review and summarize the new available evidence on the bioactive role of phytochemicals in longan and explore the relationship between longan bioactive compounds and health benefits, with a focus on the molecular mechanisms of the health effects.
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Affiliation(s)
- Shiai Zeng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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5
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Nuerxiati R, Wei L, Mutailifu P, Abuduwaili A, Paierhati P, Lei C, Zhiyan Y, Yufan W, Yili A. The structural characteristic of acidic-degraded polysaccharides from seeds of Plantago ovata Forssk and its biological activity. Int J Biol Macromol 2024; 262:129494. [PMID: 38242396 DOI: 10.1016/j.ijbiomac.2024.129494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/28/2023] [Accepted: 01/12/2024] [Indexed: 01/21/2024]
Abstract
In this study, a response surface methodology (RSM) was used to determine the best combination for acid degradation parameters to reduce the viscosity of Plantago ovata Forssk seed polysaccharide (POFP). Then, the two major homogeneous polysaccharides (AH-POFP1 and AH-POFP3) were obtained by DEAE-650 M and Sephadex G-100 column chromatography. The apparent structure of the main fraction AH-POFP1 was characterized by SEM, TG and XRD, and the linkage of AH-POFP1 was determined by a combination of partial acidolysis, Smith's degradation, methylation analysis and 2D NMR analysis. Structural analysis showed that AH-POFP1 was mainly composed of xylose, with a molecular weight of 618.1 kDa, and had a backbone of 1 → 4-linked Xylp, as well as branches of T-linked Xylp, 1 → 4-linked Xylp attached to the O-2 position. The antioxidant activity assays showed that the both AH-POFP1 and AH-POFP3 possess strong scavenging radical ability. Moreover, AH-POFP1 inhibits the secretion of pro-inflammatory factors, and promotes the secretion of anti-inflammatory factors, thereby exerting anti-inflammatory effects. These findings may help to guide future applications of Plantago ovata Forssk in the fields of food, health care, and pharmacy.
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Affiliation(s)
- Rehebati Nuerxiati
- Xinjiang Key Laboratory of Clean Conversion and High Value Utilization of Biomass Resources, Yili Normal University, Yining 835000, China; Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China; Key Lab of Natural Product Chemistry and Application, School of Chemistry and Chemical Engineering, Yili Normal University, Yining 835000, China
| | - Liu Wei
- Xinjiang Key Laboratory of Clean Conversion and High Value Utilization of Biomass Resources, Yili Normal University, Yining 835000, China; Key Lab of Natural Product Chemistry and Application, School of Chemistry and Chemical Engineering, Yili Normal University, Yining 835000, China
| | - Paiheerding Mutailifu
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China; Xinjiang Key Laboratory of Hotan Characteristic Traditional Chinese Medicine Research, College of Xinjiang Uyghur Medicine
| | - Aytursun Abuduwaili
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China
| | - Paiziliya Paierhati
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China
| | - Cao Lei
- Xinjiang Key Laboratory of Clean Conversion and High Value Utilization of Biomass Resources, Yili Normal University, Yining 835000, China; Key Lab of Natural Product Chemistry and Application, School of Chemistry and Chemical Engineering, Yili Normal University, Yining 835000, China
| | - Yang Zhiyan
- Xinjiang Key Laboratory of Clean Conversion and High Value Utilization of Biomass Resources, Yili Normal University, Yining 835000, China; Key Lab of Natural Product Chemistry and Application, School of Chemistry and Chemical Engineering, Yili Normal University, Yining 835000, China
| | - Wang Yufan
- Xinjiang Key Laboratory of Clean Conversion and High Value Utilization of Biomass Resources, Yili Normal University, Yining 835000, China; Key Lab of Natural Product Chemistry and Application, School of Chemistry and Chemical Engineering, Yili Normal University, Yining 835000, China
| | - Abulimiti Yili
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, PR China.
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Silva FCO, Malaisamy A, Cahú TB, de Araújo MIF, Soares PAG, Vieira AT, Dos Santos Correia MT. Polysaccharides from exudate gums of plants and interactions with the intestinal microbiota: A review of vegetal biopolymers and prediction of their prebiotic potential. Int J Biol Macromol 2024; 254:127715. [PMID: 37918599 DOI: 10.1016/j.ijbiomac.2023.127715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/25/2023] [Accepted: 10/25/2023] [Indexed: 11/04/2023]
Abstract
Polysaccharides in plant-exuded gums are complex biopolymers consisting of a wide range of structural variability (linkages, monosaccharide composition, substituents, conformation, chain length and branching). The structural features of polysaccharides confer the ability to be exploited in different industrial sectors and applications involving biological systems. Moreover, these characteristics are attributed to a direct relationship in the process of polysaccharide enzymatic degradation by the fermentative action in the gut microbiota, through intrinsic interactions connecting bacterial metabolism and the production of various metabolites that are associated with regulatory effects on the host homeostasis system. Molecular docking analysis between bacterial target proteins and arabinogalactan-type polysaccharide obtained from gum arabic allowed the identification of intermolecular interactions provided bacterial enzymatic mechanism for the degradation of several arabinogalactan monosaccharide chains, as a model for the study and prediction of potential fermentable polysaccharide. This review discusses the main structural characteristics of polysaccharides from exudate gums of plants and their interactions with the intestinal microbiota.
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Affiliation(s)
- Francisca Crislândia Oliveira Silva
- Department of Biochemistry, Biotechnology Laboratory (LaBioTec), Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego, 1235 - University City, CEP 50.670-901 Recife, PE, Brazil
| | - Arunkumar Malaisamy
- Transcription Regulation Group, International Centre for Genetic Engineering and Biotechnology (ICGEB), New Delhi 110067, India
| | - Thiago Barbosa Cahú
- Institute of Biophysics Carlos Chagas Filho, Federal University of Rio de Janeiro (UFRJ), University City, CEP 21941-913 Rio de Janeiro, RJ, Brazil
| | - Maria Isabela Ferreira de Araújo
- Department of Biochemistry, Biotechnology Laboratory (LaBioTec), Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego, 1235 - University City, CEP 50.670-901 Recife, PE, Brazil
| | - Paulo Antônio Galindo Soares
- Department of Biochemistry, Biotechnology Laboratory (LaBioTec), Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego, 1235 - University City, CEP 50.670-901 Recife, PE, Brazil
| | - Angélica Thomaz Vieira
- Department of Biochemistry and Immunology, Laboratory of Microbiota and Immunomodulation (LMI), Federal University of Minas Gerais (UFMG), Antonio Carlos, 6627 - Pampulha, CEP 30.161-970 Belo Horizonte, MG, Brazil
| | - Maria Tereza Dos Santos Correia
- Department of Biochemistry, Glycoprotein Laboratory (BIOPROT), Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego, 1235 - University City, CEP 50.670-901 Recife, PE, Brazil.
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Li M, Su J, Wu J, Zhao D, Huang M, Lu Y, Zheng J, Li H. The Prebiotic Activity of a Novel Polysaccharide Extracted from Huangshui by Fecal Fermentation In Vitro. Foods 2023; 12:4406. [PMID: 38137210 PMCID: PMC10743195 DOI: 10.3390/foods12244406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
A novel polysaccharide, HSP80-2, with an average molecular weight of 13.8 kDa, was successfully isolated by the gradient ethanol precipitation (GEP) method from Huangshui (HS), the by-product of Chinese Baijiu. It was mainly composed of arabinose, xylose, and glucose with a molar ratio of 4.0:3.1:2.4, which was completely different from the previous reported HS polysaccharides (HSPs). Morphological observations indicated that HSP80-2 exhibited a smooth but uneven fragmented structure. Moreover, HSP80-2 exerted prebiotic activity evaluated by in vitro fermentation. Specifically, HSP80-2 was utilized by gut microbiota, and significantly regulated the composition and abundance of beneficial microbiota such as Phascolarctobacterium, Parabacteroides, and Bacteroides. Notably, KEGG pathway enrichment analysis illustrated that HSP80-2 enriched the pathways of amino sugar and nucleotide sugar metabolism (Ko00520), galactose metabolism (ko00052), and the citrate cycle (TCA cycle) (ko00020). Meanwhile, the contents of short-chain fatty acids (SCFAs) mainly including acetic acid, propionic acid, and butyric acid in the HSP80-2 group were remarkably increased, which was closely associated with the growth of Lachnoclostridium and Parabacteroides. These results showed that HSP80-2 might be used as a potential functional factor to promote human gut health, which further extended the high value utilization of HS.
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Affiliation(s)
- Mei Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (M.L.); (M.H.)
| | - Jian Su
- Key Laboratory of Soild-State Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-State Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China (J.Z.)
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (M.L.); (M.H.)
| | - Dong Zhao
- Key Laboratory of Soild-State Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-State Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China (J.Z.)
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (M.L.); (M.H.)
| | - Yanping Lu
- Key Laboratory of Soild-State Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-State Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China (J.Z.)
| | - Jia Zheng
- Key Laboratory of Soild-State Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-State Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China (J.Z.)
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; (M.L.); (M.H.)
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Zhang H, Wu J, Li N, Wu R, Chen W. Microbial influence on triggering and treatment of host cancer: An intestinal barrier perspective. Biochim Biophys Acta Rev Cancer 2023; 1878:188989. [PMID: 37742727 DOI: 10.1016/j.bbcan.2023.188989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 09/14/2023] [Accepted: 09/14/2023] [Indexed: 09/26/2023]
Abstract
Inflammatory bowel disease (IBD) is associated with complex complications that may lead to tumors. However, research on the mechanisms underlying susceptibility to chronic immune diseases and cancer pathogenesis triggered by the inflammatory environment remains limited. An imbalance in the host gut microbiota often accompanies intestinal inflammation. The delayed recovery of the dysregulated intestinal microbiota may exacerbate systemic inflammatory responses, multiorgan pathology, and metabolic disorders. This delay may also facilitate bacterial translocation. This review examined the relationship between gut barrier disruption and unbalanced microbial translocation and their impact on the brain, liver, and lungs. We also explored their potential roles in tumor initiation. Notably, the role of the intestinal microbiota in the development of inflammation is linked to the immune surveillance function of the small intestine and the repair status of the intestinal barrier. Moreover, adherence to a partially anti-inflammatory diet can aid in preventing the malignant transformation of inflammation by repairing the intestinal barrier and significantly reducing inflammation. In conclusion, enhancing intestinal barrier function may be a novel strategy for preventing and treating chronic malignancies in the intestine and other body areas.
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Affiliation(s)
- Henan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Engineering Research Center of Food Fermentation Technology, Shenyang 110161, PR China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, PR China
| | - Na Li
- Children's Neurorehabilitation Laboratory, Shenyang Children's Hospital, Shenyang, PR China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Engineering Research Center of Food Fermentation Technology, Shenyang 110161, PR China.
| | - Wei Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
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