Ilex asprella-derived polysaccharide activates macrophage via TLR4-mediated NF-κB and MAPK signaling pathways

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-24 DOI:10.1016/j.jff.2024.106527

Yao Wang , Lijing Ye , Ruikun Yan, Chuangchuang Guo, Miaohui Mu, Yuxuan Sun, Haibo Zhou, Guojun Zhao

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Abstract

Ilex asprella, a valued herb in China, is recognized for its medicinal and dietary benefits, yet its active components and mechanisms of action have been largely unknown. This study focused on the polysaccharide extracted from Ilex asprella (IAP) and to investigate its structural characteristics and immunomodulatory effects. The results indicated IAP had a molecular weight of 3324 Da and was mainly composed of arabinose, galactose, glucose, and mannose. In vitro study showed 10, 50, and 100 μg/mL of IAP significantly increased the mRNA expression of inducible nitric-oxide synthase, cyclooxygenase-2, reactive oxygen, and cytokines in RAW264.7 macrophages. According to the results, IAP also facilitated the nucleus translocation of NF-κB p65 and activated the phosphorylation of p38, JNK, and ERK, revealing IAP activated RAW264.7 cells via NF-κB and MAPK signaling pathways. Furthermore, the results of membranes receptor inhibitor administration suggested toll-like receptor 4 might be the action target of IAP.

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Ilex asprella 衍生多糖通过 TLR4 介导的 NF-κB 和 MAPK 信号通路激活巨噬细胞

白花蛇舌草（Ilex asprella）是中国的一种名贵药材，其药用和食疗功效已得到公认，但其活性成分和作用机制却一直不为人知。本研究的重点是从 Ilex asprella（IAP）中提取多糖，并研究其结构特征和免疫调节作用。结果表明，IAP 的分子量为 3324 Da，主要由阿拉伯糖、半乳糖、葡萄糖和甘露糖组成。体外研究显示，10、50 和 100 μg/mL 的 IAP 能显著增加 RAW264.7 巨噬细胞中诱导型一氧化氮合酶、环氧化酶-2、活性氧和细胞因子的 mRNA 表达。结果表明，IAP还能促进NF-κB p65在细胞核内的转位，激活p38、JNK和ERK的磷酸化，揭示了IAP是通过NF-κB和MAPK信号通路激活RAW264.7细胞的。此外，膜受体抑制剂的作用结果表明，收费样受体4可能是IAP的作用靶点。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.