Dual-backbone pectic polysaccharide activates NOD1/RIPK2/NF-κB and mitochondrial metabolism to enhance the immune activity of macrophages.

IF 7.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ziwei Liu, Hangyu Li, Shuyao Yang, Xinnan Zhang, Qianqian Liu, Yuan Xu, Yanwen Yang, Yi Liao, Yao Wang, Haibo Feng
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引用次数: 0

Abstract

A novel pectic polysaccharide with dual backbones (SHP-A, 15,866 Da) was isolated from Sinopodophyllum hexandrum fruits. This polysaccharide is a heteropolymer composed of six monosaccharides. Structural characterization based on nuclear magnetic resonance spectroscopy, methylation analysis, and other methods demonstrated that SHP-A features a unique architecture consisting of a rhamnogalacturonan-I backbone (alternating α-GalpA and α-Rha molecules with β-Galp/α-Araf side chains) and a β-glucomannan backbone (alternating β-Manp and β-Glcp molecules), interconnected via β-Galp bridges. Bioactivity assays showed that SHP-A exerts potent immunomodulatory effects by enhancing macrophage phagocytosis and nitric oxide release. Transcriptomics analyses and NOD1 inhibitor interventions confirmed that SHP-A can activate the NOD1/RIPK2/NF-κB axis and induce M1 polarization in RAW264.7 macrophages, thereby upregulating various cytokines and chemokines. Furthermore, SHP-A also appeared to enhance immune function through mitochondrial metabolism, which indicated its potential as an immunomodulatory agent that can be used in the development of immune-enhancing health foods in the future.

双骨干果胶多糖激活NOD1/RIPK2/NF-κB和线粒体代谢,增强巨噬细胞的免疫活性。
从六心木犀果中分离到一种新的双主干果胶多糖(SHP-A, 15866 Da)。这种多糖是由六种单糖组成的杂多聚物。基于核磁共振波谱、甲基化分析等方法的结构表征表明,SHP-A具有独特的结构,由鼠李糖半乳糖醛酸- 1主链(α-GalpA和α-Rha分子与β-Galp/α-Araf侧链交替)和β-葡甘露聚糖主链(β-Manp和β-Glcp分子交替)组成,并通过β-Galp桥连接。生物活性实验表明,SHP-A通过促进巨噬细胞吞噬和一氧化氮释放而发挥强大的免疫调节作用。转录组学分析和NOD1抑制剂干预证实,SHP-A可激活RAW264.7巨噬细胞NOD1/RIPK2/NF-κB轴,诱导M1极化,从而上调多种细胞因子和趋化因子。此外,SHP-A还通过线粒体代谢增强免疫功能,这表明其作为免疫调节剂的潜力,可用于未来免疫增强保健食品的开发。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
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.
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