Structure characterization of Grifola frondosa polysaccharide and its effect on insulin resistance in HFD-fed mice.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-01-08 DOI:10.1038/s41538-024-00359-7

Yin-Yi Ding, Jinchi Lan, Yuxin Wang, Yuxiang Pan, Tianyuan Song, Shizhu Liu, Zhenyu Gu, Yujun Ge

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Abstract

Polysaccharide extracted from Grifola frondosa (GFP) was selected in this study. After preliminary separation, four factions were collected, named GFP-F1, GFP-F2, GFP-F3 and GFP-F4. GPF-F2 was further separated into two fractions, namely GFP-N1 and GFP-N2. The molecular weight of GFP-N1 and GFP-N2 was 3.323×10³kDa and 10.8 kDa, respectively. GFP-N1 was composed of glucose and galactose and 1 → 3, 1 → 4, and 1 → 6 glycosidic bonds. GFP-N2 was composed of glucose, galactose and mannose and 1 → 2, 1 → 3, 1 → 4, and 1 → 6 glycosidic bonds. GFP could significantly relieve the insulin resistance induced by HFD. GFP significantly alleviated gut microbiota disturbance caused by HFD and increased the production of short-chain fatty acids, and further reduced the expression of LPS/TLR4 inflammatory pathway. GFP significantly reduced the oxidative stress induced by HFD, increased the expression of the Nrf2/ARE signaling pathway. These results indicated that GFP could be developed as a potential ingredient for the management of insulin resistance.

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灰树花多糖的结构表征及其对hfd小鼠胰岛素抵抗的影响。

以灰树花多糖（Grifola frondosa， GFP）为研究对象。初步分离后，收集到四个派系，分别命名为GFP-F1、GFP-F2、GFP-F3和GFP-F4。gfp - f2进一步分离为GFP-N1和GFP-N2两部分。GFP-N1和GFP-N2的分子量分别为3.323×103 kDa和10.8 kDa。GFP-N1由葡萄糖和半乳糖以及1→3、1→4和1→6个糖苷键组成。GFP-N2由葡萄糖、半乳糖和甘露糖以及1→2、1→3、1→4和1→6个糖苷键组成。GFP能显著缓解HFD诱导的胰岛素抵抗。GFP显著缓解了HFD引起的肠道菌群紊乱，增加了短链脂肪酸的产生，进一步降低了LPS/TLR4炎症通路的表达。GFP显著降低HFD诱导的氧化应激，增加Nrf2/ARE信号通路的表达。这些结果表明，绿色荧光蛋白可以作为一种潜在的成分来管理胰岛素抵抗。

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

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.