{"title":"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","authors":"Jing-Yi Ou, Fang-Ling Liu, Chien-Li Chen, Ming-Chih Fang, Chung-Hsiung Huang","doi":"10.12938/bmfh.2023-065","DOIUrl":null,"url":null,"abstract":"<p><p><i>Ulva</i>, 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 <i>Ulva</i>-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 <i>Ulva</i> samples had limited impacts on the production of serum total IgG, decreased concentrations of allergen-specific IgG and IgG<sub>2a</sub> and an increased concentration of IgG<sub>1</sub> 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 <i>Ulva</i> sample treatments could modulate the production of IL-10. Concordantly, the <i>in situ</i> data reveal that the <i>Ulva</i> 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.</p>","PeriodicalId":93908,"journal":{"name":"Bioscience of microbiota, food and health","volume":"43 2","pages":"128-134"},"PeriodicalIF":2.5000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10981946/pdf/","citationCount":"0","resultStr":"{\"title\":\"Immunomodulatory effects of <i>Ulva</i>-derived polysaccharides, oligosaccharides, and residues in a murine model of delayed-type hypersensitivity.\",\"authors\":\"Jing-Yi Ou, Fang-Ling Liu, Chien-Li Chen, Ming-Chih Fang, Chung-Hsiung Huang\",\"doi\":\"10.12938/bmfh.2023-065\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p><i>Ulva</i>, 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 <i>Ulva</i>-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 <i>Ulva</i> samples had limited impacts on the production of serum total IgG, decreased concentrations of allergen-specific IgG and IgG<sub>2a</sub> and an increased concentration of IgG<sub>1</sub> 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 <i>Ulva</i> sample treatments could modulate the production of IL-10. Concordantly, the <i>in situ</i> data reveal that the <i>Ulva</i> 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.</p>\",\"PeriodicalId\":93908,\"journal\":{\"name\":\"Bioscience of microbiota, food and health\",\"volume\":\"43 2\",\"pages\":\"128-134\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10981946/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bioscience of microbiota, food and health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12938/bmfh.2023-065\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/12/26 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioscience of microbiota, food and health","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12938/bmfh.2023-065","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/12/26 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"MICROBIOLOGY","Score":null,"Total":0}
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.