Depolymerized sulfated galactans from Eucheuma serra ameliorate allergic response and intestinal flora in food allergic mouse model.


Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
01 Jan 2021
Historique:
received: 30 09 2020
revised: 28 10 2020
accepted: 30 10 2020
pubmed: 5 11 2020
medline: 7 4 2021
entrez: 4 11 2020
Statut: ppublish

Résumé

The ameliorative effect of depolymerized sulfated polysaccharides from Eucheuma serra (DESP) on ovalbumin (OVA)-caused induced food allergy was investigated in this work. Results showed that OVA stimulated the secretion of allergy-related cytokines (OVA-specific IgE, mMCP-1, IgA, TNF-α) and led to diarrhea, intestinal epithelial damage, and intestinal microflora dysbiosis in sensitized mice. After the administration of DESP, however, the anaphylactic symptoms (shortness of breath, hypothermia, diarrhea), along with the allergy-related cytokines, were effectively suppressed. Moreover, the reduced intestinal inflammation was discovered in the DESP-treated group. Additionally, 16S rRNA sequencing of fecal samples was performed, and gene count and α-diversity analysis revealed that DESP improved microbial community richness. Taxonomic composition analysis showed that DESP modulated the proportion of Firmicutes and Bacteroidetes/Proteobacteria. Particularly, DESP increased probiotics (Lactobacillaceae, Bifidobacteriaceae and Prevotellaceae) and decreased pathogenic bacteria (Helicobacteraceae and Desulfovibrionaceae). These findings, therefore, suggest that DESP may ameliorate food allergy through the regulation of intestinal microbiota.

Identifiants

pubmed: 33144260
pii: S0141-8130(20)34907-2
doi: 10.1016/j.ijbiomac.2020.10.254
pii:
doi:

Substances chimiques

Anti-Allergic Agents 0
Galactans 0
Sulfates 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

977-985

Informations de copyright

Copyright © 2020 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare no conflict of interest.

Auteurs

Yixiang Liu (Y)

College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, People's Republic of China. Electronic address: lyxjmu@jmu.edu.cn.

Yu Ma (Y)

College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, People's Republic of China.

Zhaohua Chen (Z)

College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, People's Republic of China.

Chao Zou (C)

College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, People's Republic of China.

Wenqiang Liu (W)

College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, People's Republic of China.

Lijie Yang (L)

College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, People's Republic of China. Electronic address: ljyang1979@foxmail.com.

Linglin Fu (L)

School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.

Yanbo Wang (Y)

College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, People's Republic of China; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.

Guang-Ming Liu (GM)

College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, People's Republic of China.

Min-Jie Cao (MJ)

College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen, Fujian 361021, People's Republic of China.

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