Synbiotic regulation of chronic intestinal inflammation by Sargassum horneri fucoidan and Lactobacillus plantarum

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-08-11 DOI:10.1016/j.jff.2025.106988

N.M. Liyanage , D.P. Nagahawatta , Fengqi Yang , Young-Sang Kim , Daekyung Kim , You-Jin Jeon

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Abstract

Severe inflammation in the intestinal tract is a hallmark of Inflammatory Bowel Disease (IBD). The present study explores the synbiotic potential of bloom seaweed Sargassum horneri fucoidan with Lactobacillus plantarum in preventing intestinal inflammation. Six fucoidan fractions were isolated via DEAE anion exchange chromatography, with SHF6 showing the highest sulfate and fucose content and significantly promoting L. plantarum growth. Synbiotic treatment of SHF6 and L. plantarum on 3 % DSS-induced HT-29 cells significantly improved cell viability, downregulated pro-inflammatory cytokines (IL-6, IL-8, TNF-α, IL-12, IL-1β), downregulated NF-κB/IL6/STAT3 pathway protein expression, and restored tight junction protein expression. In DSS-induced zebrafish larvae, the synbiotic treatment improved healthy intestinal lysosome number and improved mucin production. qPCR analysis showed decreased IL-1β, IL-6, TNF-α, and iNOS gene expressions and increased mucin 2 expression. These findings indicated that SHF6 and L. plantarum exhibit synergistic anti-inflammatory effects, highlighting their potential as a promising therapy for intestinal inflammation.

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马尾藻褐藻聚糖和植物乳杆菌对慢性肠道炎症的合成调节

肠道严重炎症是炎症性肠病（IBD）的标志。本研究探讨了开花海藻马尾藻褐藻聚糖与植物乳杆菌在预防肠道炎症中的合成潜力。通过DEAE阴离子交换层析分离得到6个岩藻糖聚糖组分，其中SHF6的硫酸盐和聚焦物含量最高，对植物乳杆菌生长有显著促进作用。SHF6和L. plantarum对3% dss诱导的HT-29细胞进行共生处理，可显著提高细胞活力，下调促炎因子（IL-6、IL-8、TNF-α、IL-12、IL-1β），下调NF-κB/ IL-6 /STAT3通路蛋白表达，恢复紧密连接蛋白表达。在dss诱导的斑马鱼幼虫中，合成处理提高了健康肠道溶酶体数量和粘蛋白产量。qPCR分析显示IL-1β、IL-6、TNF-α和iNOS基因表达降低，mucin 2表达升高。这些发现表明SHF6和植物乳杆菌具有协同抗炎作用，突出了它们作为肠道炎症治疗的潜力。

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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.