Passiflora edulis leaves polysaccharides mitigate DSS-induced ulcerative colitis in mice via inflammation inhibition and gut microbiota modulation

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

Journal of Functional Foods Pub Date : 2025-05-16 DOI:10.1016/j.jff.2025.106891

Rongbing Huang, Yuebei Cai, Xuhan Wang, Tieming Jiang, Hock Eng Khoo, Jing Li, Xinhong Dong, Yuan Guan, Xia Li

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Abstract

Treatment of ulcerative colitis (UC) usually includes medications or surgery. Meanwhile, natural plant polysaccharides show significant potential for preventing and complementing therapy in UC. This study investigates the effects and mechanisms of polysaccharides extracted from Passiflora edulis leaves via hot water (WPEL) and alkali (APEL) on UC mice induced by dextran sodium sulfate (DSS). The results showed that both polysaccharides alleviated pathological symptoms in colitis mice (weight loss, bloody stools, and colon shortening), down-regulated oxidative stress markers (CAT, GSH-Px, SOD, and T-AOC), and reduced inflammatory cytokines (IL-6, TNF-α, IL-1β, and CRP). Additionally, both polysaccharides altered the composition and abundance of intestinal microbiota, enhancing short-chain fatty acids (SCFAs) production. These findings suggested that polysaccharides derived from Passiflora edulis leaves could be used in developing functional foods and therapeutic drugs to prevent and alleviate colitis, thereby providing a strong basis for further research into the application of P. edulis in UC and related disorders.

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西番莲叶多糖通过炎症抑制和肠道菌群调节减轻dss诱导的小鼠溃疡性结肠炎

溃疡性结肠炎的治疗通常包括药物或手术。同时，天然植物多糖在UC的预防和补充治疗中显示出巨大的潜力。研究热水和碱两种方法提取西番莲叶多糖对葡聚糖硫酸钠（DSS）诱导UC小鼠的作用及其机制。结果表明，两种多糖均能减轻结肠炎小鼠的病理症状（体重减轻、便血、结肠缩短），下调氧化应激标志物（CAT、GSH-Px、SOD和T-AOC），降低炎症因子（IL-6、TNF-α、IL-1β和CRP）。此外，这两种多糖都改变了肠道菌群的组成和丰度，促进了短链脂肪酸（SCFAs）的产生。这些结果提示，从西番莲叶中提取的多糖可用于开发预防和缓解结肠炎的功能食品和治疗药物，从而为进一步研究西番莲在UC及相关疾病中的应用提供了强有力的基础。

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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.