Spirulina maxima extract enhances immune function via NF-κB and MAPK pathways and ameliorates cyclophosphamide-induced immunosuppression and intestinal damage in mice

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

Journal of Functional Foods Pub Date : 2025-08-19 DOI:10.1016/j.jff.2025.106987

Hae-Sun Park , Sung-Min Kim , Jong-Yeon Kim , Woon-Yong Choi , Eun-Jung Park , Hae-Jeung Lee

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Abstract

Spirulina maxima is a filamentous cyanobacterium known for its antioxidant and anti-inflammatory properties. However, its immune-enhancing mechanisms remains largely unknown. In this study, we investigated the immune-enhancing effects of S. maxima 70 % ethanol extract (SM) and its underlying mechanisms using RAW 264.7 macrophages and cyclophosphamide-induced immunosuppression mouse model. Additionally, the protective effects of SM against cyclophosphamide induced intestinal mucosal barrier damage were evaluated. In RAW 264.7 cells, SM increased phagocytic activity, nitric oxide production, and cytokine gene expression via activation of the NF-κB and MAPK signaling pathways. In a mouse model, oral administration of SM increased natural killer cell activity and the serum levels of immunoglobulins and cytokines. In addition, SM alleviated intestinal mucosal damage and increased the expression of tight junction genes. These findings suggest that SM has potential as a multifunctional agent for immune modulation and intestinal health.

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螺旋藻提取物通过NF-κB和MAPK途径增强免疫功能，改善环磷酰胺诱导的小鼠免疫抑制和肠道损伤

最大螺旋藻是一种丝状蓝藻，以其抗氧化和抗炎特性而闻名。然而，其免疫增强机制在很大程度上仍然未知。在本研究中，我们利用RAW 264.7巨噬细胞和环磷酰胺诱导的免疫抑制小鼠模型，研究了葡萄球菌70%乙醇提取物（SM）的免疫增强作用及其机制。此外，我们还评估了SM对环磷酰胺诱导的肠黏膜屏障损伤的保护作用。在RAW 264.7细胞中，SM通过激活NF-κB和MAPK信号通路增加吞噬活性、一氧化氮产生和细胞因子基因表达。在小鼠模型中，口服SM增加了自然杀伤细胞活性和血清免疫球蛋白和细胞因子水平。此外，SM还能减轻肠黏膜损伤，增加紧密连接基因的表达。这些发现表明，SM具有作为免疫调节和肠道健康的多功能药物的潜力。

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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.