Sulfated Chinese yam polysaccharide exert anti‐inflammatory potential via MAPK/NF‐κB signaling pathways in a co‐culture system and LPS‐induced acute inflammatory mice model
Year: 2024
Type: article
Abstract: Our previous study has demonstrated that sulfated Chinese yam polysaccharide (SCYP) can improve immunomodulatory activity in Raw 264.7 cells. However, its anti-inflammatory is little known. In this study, the anti-inflammatory effects of SCYP were systematically investigated via the Lipopolysaccharides (LPS)-induced Raw264.7 cell model, Caco-2/Raw264.7 co-culture system, and acute inflammation mice model. The results suggested SCYP promoted the cell proliferation and have no toxicity in Raw264.7 and Caco-2 cells at the concentration of 200 µg/mL. Moreover, when treated with SCYP, the production of pro-inflammatory cytokines (interleukin [IL]-1β, IL-6, and tumor necrosis factor-α) reduced significantly in Raw264.7 via the MAPK/NF-κB pathway. In the Caco-2/Raw264.7 co-cultured system, SCYP could regulate inflammation reaction by improving intestinal barrier, which might prevent systemic inflammation. Further, systemic inflammation was alleviated by SCYP in LPS-induced acute inflammation mice through MAPK/NF-κB pathway. PRACTICAL APPLICATION: These results supported that SCYP may be used as an anti-inflammation agent in the functional food field.
Source: Journal of Food Science
Authors: Xianxiang Chen, Shihua Wu, Xin Tao, Fengxia He, Mingyue Shen
Institution: Nanchang University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
Award: G8397097755
OpenAlex ID: W4402514055