莼菜多糖、低聚糖和残渣在小鼠迟发型超敏反应模型中的免疫调节作用

IF 2.5 Q3 MICROBIOLOGY Bioscience of microbiota, food and health Pub Date : 2024-01-01 Epub Date: 2023-12-26 DOI:10.12938/bmfh.2023-065
Jing-Yi Ou, Fang-Ling Liu, Chien-Li Chen, Ming-Chih Fang, Chung-Hsiung Huang
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引用次数: 0

摘要

莼菜是一种可食用的绿藻,含有硫酸化多糖和寡糖,具有免疫调节和抗炎特性。本研究旨在探讨莼菜多糖(UP)、寡糖(UO)和残渣(UR)样品对小鼠迟发型超敏反应(DTH)的抗过敏作用。每天口服莼菜多糖、莼菜寡糖和莼菜残渣(250 毫克/千克体重)可明显改善小鼠的 DTH 反应,这体现在过敏原挑战部位的脚垫肿胀和细胞浸润有所减轻。虽然莼菜样本对血清总 IgG 的产生影响有限,但在接受治疗的小鼠体内观察到过敏原特异性 IgG 和 IgG2a 的浓度降低,IgG1 的浓度升高。此外,用它们治疗还能抑制过敏原诱导的 IFN-γ 和 TNF-α 的分泌,提高 IL-4 的分泌。然而,没有一种莼菜样本处理方法能调节 IL-10 的分泌。同时,原位数据显示,莼菜样本处理抑制了过敏原注射部位的IFN-γ和TNF-α表达。这些发现共同表明,UP、UO 和 UR 有可能成为治疗迟发型过敏症的候选功能食品。
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Immunomodulatory effects of Ulva-derived polysaccharides, oligosaccharides, and residues in a murine model of delayed-type hypersensitivity.

Ulva, an edible green alga, contains sulfated polysaccharides and oligosaccharides that possess immunomodulatory and anti-inflammatory properties. The objective of this study was to investigate the anti-allergic effects of Ulva-derived samples of polysaccharides (UP), oligosaccharides (UO), and residues (UR) on delayed-type hypersensitivity (DTH) in mice. Oral treatment of mice with UP, UO, and UR (250 mg/kg body weight) daily noticeably improved the DTH reaction as evidenced by attenuation of footpad swelling and cell infiltration at the allergen-challenge site. Although the Ulva samples had limited impacts on the production of serum total IgG, decreased concentrations of allergen-specific IgG and IgG2a and an increased concentration of IgG1 were observed in the treated mice. Moreover, treatment with them suppressed allergen-induced IFN-γ and TNF-α secretion and elevated IL-4 secretion. However, none of the Ulva sample treatments could modulate the production of IL-10. Concordantly, the in situ data reveal that the Ulva sample treatments suppressed IFN-γ and TNF-α expression at the allergen-injection site. These findings collectively suggest the potential of UP, UO, and UR as functional food candidates for the management of delayed-type hypersensitivity.

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