Ziwei Liu, Hangyu Li, Shuyao Yang, Xinnan Zhang, Qianqian Liu, Yuan Xu, Yanwen Yang, Yi Liao, Yao Wang, Haibo Feng
{"title":"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。","authors":"Ziwei Liu, Hangyu Li, Shuyao Yang, Xinnan Zhang, Qianqian Liu, Yuan Xu, Yanwen Yang, Yi Liao, Yao Wang, Haibo Feng","doi":"10.1038/s41538-025-00570-0","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"204"},"PeriodicalIF":7.8000,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Dual-backbone pectic polysaccharide activates NOD1/RIPK2/NF-κB and mitochondrial metabolism to enhance the immune activity of macrophages.\",\"authors\":\"Ziwei Liu, Hangyu Li, Shuyao Yang, Xinnan Zhang, Qianqian Liu, Yuan Xu, Yanwen Yang, Yi Liao, Yao Wang, Haibo Feng\",\"doi\":\"10.1038/s41538-025-00570-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":19367,\"journal\":{\"name\":\"NPJ Science of Food\",\"volume\":\"9 1\",\"pages\":\"204\"},\"PeriodicalIF\":7.8000,\"publicationDate\":\"2025-10-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NPJ Science of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1038/s41538-025-00570-0\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NPJ Science of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1038/s41538-025-00570-0","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Dual-backbone pectic polysaccharide activates NOD1/RIPK2/NF-κB and mitochondrial metabolism to enhance the immune activity of macrophages.
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.
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.