山楂果(山楂属)多糖通过 TLR4/NF-κB 信号激活对巨噬细胞具有免疫调节活性

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-06-01 Epub Date: 2024-03-15 DOI:10.1007/s11130-024-01160-3
Qiang Liao, Yanan He, Chenxuan Wu, Zhiyang Deng, Jun Liu
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引用次数: 0

摘要

山楂果多糖的免疫刺激作用及其分子机制尚未得到很好的认识。本研究分析了山楂果实多糖(HFP)的化学成分、单糖组成、尿酸含量和结构特征,以及采集到的两种馏分。AF1-2和AF2都具有富含半乳糖醛酸的果胶样结构特征。AF2 对巨噬细胞有较好的促炎作用,能显著增加促炎细胞因子白细胞介素-1β、白细胞介素-6 和肿瘤坏死因子-α 的分泌,而 AF1-2 则没有。研究发现,AF2 能激活核因子-κB 信号通路,抑制 IκBα 的表达,但上调 p-IκBα 和核因子-κB P65 的表达。AF2在巨噬细胞表面的结合位点特征被确定,类收费受体-4是AF2诱导激活下流核因子-κB信号通路的原因。山楂果中的 AF2 可作为功能性食品中免疫调节剂的天然来源。
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Hawthorn Fruit (Crataegus spp.) Polysaccharides Exhibit Immunomodulatory Activity on Macrophages via TLR4/NF-κB Signaling Activation.

The immunostimulatory effects and the involved molecular mechanisms of polysaccharides from hawthorn fruit (Crataegus spp.) have not been well understood. In this study, the chemical composition, monosaccharide composition, uronic acid content, and structural features of hawthorn fruit polysaccharides (HFP) and the two collected fractions were analyzed. Both AF1-2 and AF2 have pectic-like structural features rich in galacturonic acid. AF2 showed superior proinflammatory effects on macrophages which significantly increased the secretion of pro-inflammatory cytokines interleukin-1β, interleukin-6, and tumor necrosis factor-α, but not AF1-2. AF2 was found to activate the nuclear factor-κB signaling pathway with suppressed expression of IκBα but up-regulated expression of p-IκBα and nuclear factor-κB P65. The surface binding site of AF2 on macrophage cells was characterized and toll like receptor-4 was responsible for AF2 induced activation of down-stream nuclear factor-κB signaling pathways. AF2 from hawthorn fruit could be potentially used as a natural source of immunomodulator in functional foods.

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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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