Polysaccharide fraction isolated from Korean Saccharina japonica alleviates impaired immune responses in macrophages and immunosuppressed mice

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-03-18 DOI:10.1016/j.jff.2025.106733

Seung-U Son , Min Seung Park , Bong-Keun Jang , Hye-Yeon Kang , Kwang-Soon Shin

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Abstract

This research aimed to investigate the immunostimulating properties of polysaccharides extracted from Saccharina japonica (SJP). Initially, the SJP was a heteropolysaccharide composed of seven different monosaccharides, such as fucose, galactose, mannose, glucuronic acid, guluronic acid, and mannuronic acid. The SJP stimulated the release of NO, IL-6, and TNF-α and mRNA expression of macrophage. Furthermore, these outcomes were closely associated with immunostimulatory signaling pathways including MAPK and NF-κB. Additionally, immunostimulation by SJP is caused by various pattern recognition receptors including dectin-1, SR, and CD14. Prophylactic administration of SJP effectively prevented the toxicity of cyclophosphamide on body weight and the spleen index. In addition, SJP improved the function of various splenic immunocytes such as natural killer cells, CD4⁺, CD8⁺, CD11b⁺, and CD45R⁺ cells. Especially, the improvement effects on serum IL-6, TNF-α, IgA, and IgG were notable. These results suggest that polysaccharides isolated from S. japonica have high potential as immunomodulators.

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韩国糖精多糖组分减轻巨噬细胞和免疫抑制小鼠免疫反应受损

本研究旨在研究日本糖精（Saccharina japonica， SJP）多糖的免疫刺激作用。最初，SJP是由7种不同的单糖组成的杂多糖，如焦糖、半乳糖、甘露糖、葡萄糖醛酸、古鲁醛酸和甘露醛酸。SJP刺激巨噬细胞NO、IL-6、TNF-α的释放和mRNA的表达。此外，这些结果与包括MAPK和NF-κB在内的免疫刺激信号通路密切相关。此外，SJP的免疫刺激是由多种模式识别受体引起的，包括dectin-1、SR和CD14。预防性给药SJP可有效预防环磷酰胺对体重和脾脏指数的毒性作用。此外，SJP还能改善脾多种免疫细胞的功能，如自然杀伤细胞、CD4+、CD8+、CD11b+和CD45R+细胞。尤其对血清IL-6、TNF-α、IgA、IgG的改善作用显著。这些结果表明，从粳稻中分离的多糖具有很高的免疫调节剂潜力。

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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.