Brassica rapa L. (Tibetan Turnip) polysaccharide improves the immune function and regulates intestinal microbiota in immunosuppressive mice.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-10-25 DOI:10.1111/1750-3841.17419

Yan Zhang, Qirui Xu, Yong Liu, Ying Liu, Jie Luo, Jia Liu, Siyu Yu

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Abstract

In this paper, active polysaccharides were extracted from Brassica rapa L. polysaccharide (BRP), and structural characterization was preliminarily investigated. Its immunomodulatory activity and molecular biological mechanisms in cyclophosphamide-induced immunosuppressed mice were also explored, as well as its effects on intestinal microbiota. Results indicate that BRP is an acidic heteropolysaccharide with the main components of Ara, GalA, and GlcA and has α- and β-glycosidic linkages with pyranose bonds. The results of the study showed that BRP could effectively improve the thymus and spleen indices and repair Cy-induced immune tissue damage in immunosuppressed mice. Meanwhile, BRP increased the immune cell activity and antioxidant levels in mice. In addition, BRP increased the secretion of cytokines (IL-1β, IL-6, IL-10, and TNF-α) and immunoglobulins (IgA, IgG) in mouse serum. It also regulates the relative expression of genes related to the TLR4/NF-κB signaling pathways as well as regulates the diversity and composition of mouse intestinal microbiota. In conclusion, BRP was able to regulated the immune function in immunosuppressed mice, providing a theoretical basis for the development of immunomodulators.

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西藏萝卜多糖能改善免疫抑制小鼠的免疫功能并调节肠道微生物群。

本文从芥蓝多糖（Brassica rapa L. polysaccharide，BRP）中提取了活性多糖，并对其结构特征进行了初步研究。同时还探讨了其在环磷酰胺诱导的免疫抑制小鼠体内的免疫调节活性和分子生物学机制，以及对肠道微生物群的影响。结果表明，BRP是一种酸性杂多糖，主要成分为Ara、GalA和GlcA，并具有以吡喃糖键连接的α-和β-糖苷键。研究结果表明，BRP 能有效改善免疫抑制小鼠的胸腺和脾指数，修复 Cy 诱导的免疫组织损伤。同时，BRP 还能提高小鼠免疫细胞的活性和抗氧化水平。此外，BRP 还能增加小鼠血清中细胞因子（IL-1β、IL-6、IL-10 和 TNF-α）和免疫球蛋白（IgA、IgG）的分泌。它还能调节 TLR4/NF-κB 信号通路相关基因的相对表达，以及调节小鼠肠道微生物群的多样性和组成。总之，BRP 能够调节免疫抑制小鼠的免疫功能，为开发免疫调节剂提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.