Regulatory effects of Ganoderma atrum polysaccharides on LPS-induced inflammatory macrophages model and intestinal-like Caco-2/macrophages co-culture inflammation model.


Journal

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
ISSN: 1873-6351
Titre abrégé: Food Chem Toxicol
Pays: England
ID NLM: 8207483

Informations de publication

Date de publication:
Jun 2020
Historique:
received: 19 09 2019
revised: 10 03 2020
accepted: 03 04 2020
pubmed: 15 4 2020
medline: 9 2 2021
entrez: 15 4 2020
Statut: ppublish

Résumé

Lipopolysaccharide (LPS)-induced inflammatory macrophages model and intestinal-like Caco-2/macrophages co-culture inflammation model were established to evaluate the anti-inflammatory effect and underlying mechanism of Ganoderma atrum polysaccharides (PSG-1). It was found that PSG-1 reduced LPS-induced secretion of pro-inflammatory cytokine (TNF-α, IL-6 and IL-1β), ROS levels, and inhibited the expression of COX-2 in LPS-stimulated inflammatory macrophages model and intestinal-like Caco-2/macrophages co-culture inflammation model. Furthermore, PSG-1 suppressed the LPS-induced activation of MAPKs signaling pathways, and regulated oxidative stress by activating the Nrf2/Keap1 signaling pathways. These above results indicated that PSG-1 not only has a direct anti-inflammatory effect in LPS-induced inflammatory macrophages model, but also has an indirect anti-inflammatory effect in intestinal-like Caco-2/macrophages co-culture inflammation model. These findings provide new insight of the mechanism underlying the anti-inflammatory activities of PSG-1, and facilitated the expansion of the application of PSG-1 in natural functional food.

Identifiants

pubmed: 32289334
pii: S0278-6915(20)30209-X
doi: 10.1016/j.fct.2020.111321
pii:
doi:

Substances chimiques

Kelch-Like ECH-Associated Protein 1 0
Lipopolysaccharides 0
NF-E2-Related Factor 2 0
Polysaccharides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

111321

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Xiaoyi Hu (X)

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.

Qiang Yu (Q)

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China. Electronic address: yuqiang8612@163.com.

Kunyou Hou (K)

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.

Xiaomeng Ding (X)

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.

Yi Chen (Y)

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.

Jianhua Xie (J)

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.

Shaoping Nie (S)

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.

Mingyong Xie (M)

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.

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Classifications MeSH