桑葚半乳糖低聚糖对dss诱导小鼠结肠炎的保护作用

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

Journal of Functional Foods Pub Date : 2025-07-28 DOI:10.1016/j.jff.2025.106973

Yuxiao Zou , Dongxu Xing , Xiaohan Guo , Xinru Chen , Daorui Pang , Qian Li , Sentai Liao , Weiwei Cheng , Erna Li

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引用次数: 0

摘要

桑树半乳糖寡糖（MGO）是从桑树中分离出来的寡糖，具有多种生物学特性。本研究旨在评估MGO对小鼠葡聚糖硫酸钠（DSS）诱导的结肠炎的潜力。结果表明，MGO可显著缓解临床症状，降低疾病活动指数（DAI），抑制促炎细胞因子的产生，修复肠道屏障。MGO通过激活Nrf2/Keap-1抗氧化信号通路，抑制NF-κB通路，恢复结肠炎小鼠的免疫平衡。总之，我们的研究结果表明，补充MGO可以减轻结肠炎小鼠模型肠道炎症的严重程度。该结果为MGO作为肠道问题，特别是结肠炎的补充治疗能力提供了证据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Protective effect of mulberry galacto-oligosaccharide on DSS-induced colitis in mice

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Protective effect of mulberry galacto-oligosaccharide on DSS-induced colitis in mice

Mulberry galacto-oligosaccharide (MGO) is an oligosaccharide isolated from mulberry and has multiple biological properties. This study aimed to evaluate the potential of MGO against dextran sulfate sodium (DSS)-induced colitis in mice. The results showed that MGO could significantly alleviate clinical symptoms, reduce disease activity index (DAI), inhibit the production of pro-inflammatory cytokines, and repair the intestinal barrier. MGO can restore the immune balance of colitis mice by activating the Nrf2/Keap-1 antioxidant signaling pathway and inhibiting the NF-κB pathway. In conclusion, our findings suggest that supplementation of MGO attenuated the severity of intestinal inflammation in colitis mice model. The results offer evidence for the capability of MGO to serve as a supplementary treatment for intestinal issues, especially colitis.

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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.