Structural characteristics of oligosaccharides obtained from Undaria pinnatifida polysaccharides and their alleviation of colitis by modulating macrophage polarization and gut microbiota

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

Journal of Functional Foods Pub Date : 2025-04-22 DOI:10.1016/j.jff.2025.106835

Biao Yu , Baojun Xu , Karsoon Tan , Saiyi Zhong , Kit-Leong Cheong

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Abstract

Undaria pinnatifida oligosaccharides (UPO) are recognized for their multifaceted bioactive properties. Nevertheless, further investigation is required to establish the protective effects of UPO in mitigating UC. In this study, the structural characteristics of UPO were elucidated as 1,4-linked α-L-fucopyranose units with minor 1,2-linked β-d-galactopyranose units through NMR spectroscopy. UPO treatment improved the structural integrity of the intestinal barrier in DSS-induced colitis mice. Additionally, UPO administration induced the polarization of macrophages towards the anti-inflammatory M2 phenotype, evidenced by the downregulation of M1 macrophage marker (CD68) and upregulation of M2 macrophage marker (CD163). UPO treatment, significant alterations in the composition and diversity of bacterial and fungal microbiota were observed compared to colitis mice. UPO boosted the concentrations of short-chain fatty acids in fecal samples. These findings indicate that UPO could alleviate DSS-induced colitis in mice, potentially offering insights into its application as a novel therapeutic option for colitis treatment.

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裙带菜多糖低聚糖的结构特征及其通过调节巨噬细胞极化和肠道菌群减轻结肠炎的作用

裙带菜寡糖（UPO）被认为具有多方面的生物活性。然而，需要进一步调查以确定UPO在减轻UC方面的保护作用。本研究通过NMR鉴定了UPO的结构特征为1,4-链α-L-fucopyranose单元和次要的1,2-链β-d-半乳糖吡喃ose单元。UPO处理改善了dss诱导的结肠炎小鼠肠道屏障的结构完整性。此外，UPO诱导巨噬细胞向抗炎M2表型极化，表现为M1巨噬细胞标志物（CD68）的下调和M2巨噬细胞标志物（CD163）的上调。与结肠炎小鼠相比，UPO治疗后，细菌和真菌微生物群的组成和多样性发生了显著变化。UPO提高了粪便样本中短链脂肪酸的浓度。这些发现表明，UPO可以减轻dss诱导的小鼠结肠炎，可能为其作为结肠炎治疗的新治疗选择提供见解。

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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.