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Zhang J, Ding L, Hou H, Yu L, Li J, Dong P. Insights into the molecular mechanism of dextran sulfate inhibiting DNA digestion by pepsin: a crucial role of sulfate group on the binding to DNA. J Biomol Struct Dyn 2023:1-7. [PMID: 37975333 DOI: 10.1080/07391102.2023.2283145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Accepted: 11/08/2023] [Indexed: 11/19/2023]
Abstract
Sulfate polysaccharides can inhibit DNA digestion in simulated gastric juice in vitro, which is important for regulating dietary nucleic acids metabolism, but the mechanism of inhibition is unclear. This study used dextran sulfate (DS) with different sulfate groups and molecular weights to explore the effect of DS on DNA digestion. Molecular interactions between DS and DNA were investigated by biolayer interferometry (BLI), isothermal titration calorimetry (ITC) and molecular dynamics simulations. Results indicated that DS with higher molecular weight and sulfate group content showed stronger inhibitory effect of DNA digestion. ITC results showed that the combined Kd value of DNA and DS was about 2.53 mM. The main reason for inhibition of DNA digestion is that the formation of hydrogen bonds between the sulfate group of DS and DNA bases hinders the binding of DNA to pepsin. This finding will facilitate new strategies for nucleic acid metabolism and oral drug delivery.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Jing Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Leshan Ding
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Long Yu
- Adelaide Glycomics, School of Food, Agriculture and Wine, The University of Adelaide, Adelaide, SA, Australia
| | - Jing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Ping Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Zhang Y, Dong J, Chen J, Pan X. Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro. Food Sci Nutr 2023; 11:6522-6531. [PMID: 37823154 PMCID: PMC10563756 DOI: 10.1002/fsn3.3599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 10/13/2023] Open
Abstract
Nucleic acids (NAs) were recently shown to be digested by pepsin in vitro; however, NAs digestion in human gastric juice in vivo is more complicated because of the complex gastric environment and ingestion of other food components. The purpose of this study was to investigate the digestibility of NAs in real human gastric juices after ingestion of other food components. As a result, DNA digestion was not affected when carbohydrates, proteins, and metal elements were ingested within the recommended dietary intake levels. Separately, protein exerted an inhibitory effect on DNA digestion when the mass ratio of protein:DNA was greater than 40:1. DNA exists in the nucleoprotein, which is closer to the state of DNA in real food, and was digested efficiently in human gastric juice. Meanwhile, DNA digestion was rarely affected even when the concentrations of monovalent ion (Na+) and divalent ions (Mg2+) were as high as 500 and 100 mM, respectively, and high concentration of Mg2+ ranged from 20 to 100 mM accelerated the digestion. In particular, short-stranded DNA (<100 nt) and miRNAs (19 ~ 25 nt) were not obviously degraded in human gastric juice. In conclusion, dietary NAs were digested efficiently and were not affected by other food components in human gastric juice, which may facilitate further digestion and utilization of DNA in the intestinal tract.
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Affiliation(s)
- Yanfang Zhang
- School of Food EngineeringLudong UniversityYantaiChina
- Yantai Key Laboratory of Nanoscience and Technology for Prepared FoodYantaiChina
- Yantai Engineering Research Center of Green Food Processing and Quality ControlYantaiChina
- Institute of BionanotechnologyLudong UniversityYantaiChina
| | - Jingyi Dong
- School of Food EngineeringLudong UniversityYantaiChina
| | - Jingxian Chen
- School of Food EngineeringLudong UniversityYantaiChina
| | - Xiaoming Pan
- School of Food EngineeringLudong UniversityYantaiChina
- Yantai Key Laboratory of Nanoscience and Technology for Prepared FoodYantaiChina
- Yantai Engineering Research Center of Green Food Processing and Quality ControlYantaiChina
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Zhang WJ, Li YY, Xiang ZH, Deng J, Li W, Lin QL, Fang Y, Liu F, Bai J, Zhang L, Li J. Emerging evidence on the effects of plant-derived microRNAs in colorectal cancer: a review. Food Funct 2023; 14:691-702. [PMID: 36625207 DOI: 10.1039/d2fo03477h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Food nutrition and human health are still interesting international issues. Early detection, risk assessment and diet are vital to mitigate the load of intestinal diseases and enhance the quality of life. Plant-derived microRNAs could be transferred to mammalian organisms by cross-kingdom regulation which adjusts relevant target genes for their participation in the process of carcinogenesis. But the mechanism of plant-derived microRNAs in colorectal cancer is still unclear. This review aims to summarize the current pathways of plant-derived microRNAs in colorectal cancer including intestinal bacteria, the tumor microenvironment, plant active substances and protein, discuss the direct or indirect effects of plant-derived microRNAs on the occurrence and/or progression of colorectal cancer and explain why plant-derived microRNAs can be used as a potential anti-cancer agent. Moreover, the drawbacks of plant-derived microRNAs are also discussed in terms of both edible plants and synthetic delivery vectors for RNAi interference technology for human disease treatment. This review will provide a potential way for plant-derived microRNAs to target colorectal cancer.
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Affiliation(s)
- Wen Jing Zhang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Ying Yi Li
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Zhen Hang Xiang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Jing Deng
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Wen Li
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China. .,College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, Jiangsu, China
| | - Qin Lu Lin
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, Jiangsu, China
| | - Fang Liu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Jie Bai
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Lin Zhang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Juan Li
- National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
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Xue Y, Li X, Tian Y, Huang X, Zhang L, Li J, Hou H, Dong P, Wang J. Salmon sperm DNA prevents acute liver injury by regulating alcohol‐induced steatosis and restores chronic hepatosis via alleviating inflammation and apoptosis. J Food Biochem 2022; 46:e14346. [DOI: 10.1111/jfbc.14346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/22/2022] [Accepted: 06/10/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Yuhan Xue
- School of Food Science and Engineering Ocean University of China Qingdao China
| | - Xiaojing Li
- School of Food Science and Engineering Ocean University of China Qingdao China
| | - Yingying Tian
- School of Food Science and Engineering Ocean University of China Qingdao China
| | - Xinyi Huang
- School of Food Science and Engineering Ocean University of China Qingdao China
| | - Lei Zhang
- School of Food Science and Engineering Ocean University of China Qingdao China
| | - Jing Li
- School of Food Science and Engineering Ocean University of China Qingdao China
| | - Hu Hou
- School of Food Science and Engineering Ocean University of China Qingdao China
| | - Ping Dong
- School of Food Science and Engineering Ocean University of China Qingdao China
| | - Jingfeng Wang
- School of Food Science and Engineering Ocean University of China Qingdao China
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Xing R, Liu H, Qi X, Pan L. Measuring the process and rate of exogenous DNA degradation during digestion in mice. Sci Rep 2022; 12:6463. [PMID: 35440601 PMCID: PMC9018913 DOI: 10.1038/s41598-022-10340-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 04/06/2022] [Indexed: 11/28/2022] Open
Abstract
This study aimed to perform qualitative and quantitative examination of DNA degradation during the digestion process in the mouse gut through PCR, qPCR and short tandem repeat (STR) analysis. Human blood leukocytes were gavaged into the digestive tract in mice. GAPDH, TH01, TPOX and D7S820 genes in the contents of the stomach and small intestine were analyzed with PCR and qPCR at various times pre- and post-gavage. Through STR analysis, 21 human genomic DNA loci were analyzed. The half-life of DNA degradation, and the relationship between the average peak area and digestion time were determined. The PCR results showed bands of amplified genes at pre-gavage (0 min) and post-gavage (40, 80 and 120 min) from the mouse stomach contents, whereas no DNA bands from small intestinal chyme were observed after gavage. The qPCR results revealed a significant decrease in DNA concentrations during 40–120 min in the mouse stomach after gavage. At 120 min, 85.62 ± 8.10% of the DNA was degraded, and the half-life of exogenous DNA degradation in the mouse stomach was 70.50 ± 5.46 min. At various digestion times, almost no target genes were detected in the mouse small intestinal chyme. STR analysis showed a decrease in allele numbers with bowel advancement in the small intestine in mice. The degradation of exogenous DNA was higher in the mouse stomach during the first 2 h, and almost complete degradation was observed within 40 min after entering the small intestine in mice.
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Affiliation(s)
- Ruiqi Xing
- Second Affiliated Hospital of Dalian Medical University, Dalian, China.,College of Medical Laboratory, Dalian Medical University, Dalian, 116044, China
| | - Hui Liu
- College of Medical Laboratory, Dalian Medical University, Dalian, 116044, China.
| | - Xia Qi
- College of Medical Laboratory, Dalian Medical University, Dalian, 116044, China
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Wang X, Ren X, Ning L, Wang P, Xu K. Stability and absorption mechanism of typical plant miRNAs in an in vitro gastrointestinal environment: basis for their cross-kingdom nutritional effects. J Nutr Biochem 2020; 81:108376. [PMID: 32330841 DOI: 10.1016/j.jnutbio.2020.108376] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 02/29/2020] [Accepted: 03/09/2020] [Indexed: 12/15/2022]
Abstract
Plant miRNAs, a group of 19-24 nt noncoding RNAs from plant foods, were recently found to have immunomodulatory and nutritional effects on mammalian and human bodies. However, how the miRNAs survive gastrointestinal (GI) environment and how the stable miRNAs are absorbed, which serve the basis for their biological functions, were not unraveled. Here, we investigated the stabilities of six typical plant miRNAs in simulated gastric and intestinal environments, and the absorption mechanisms by Caco-2 cells. The results showed that the miRNAs can survive the environment with certain concentrations. The mixture of food ingredients enhanced the stabilities of the plant miRNAs in the gastric conditions, while 2'-O-methyl modification protects the miRNAs in intestinal juice. The stabilities of the miRNAs vary significantly in the environment and are related to their secondary structures. The stable plant miRNAs can be absorbed by Caco-2 cells via clathrin- and caveolin-mediated endocytosis. Uptake of the miRNAs was sequence dependent, facilitated by NACh and TLR9, two typical receptors on cell membrane. The results suggest that some of plant miRNAs are stable in the mimic GI environment and can be absorbed by Caco-2 cells, underlying the potential of their cross-kingdom regulation effects.
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Affiliation(s)
- Xingyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
| | - Xiaoyu Ren
- Department of Joint Surgery, Hong Hui Hospital, Xi'an Jiaotong University, Xi'an 710054, Shaanxi, China
| | - Lufang Ning
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Pengfei Wang
- College of Food science and Engineering, Ocean University of China, Qingdao, 266003, Shandong, China
| | - Ke Xu
- Department of Joint Surgery, Hong Hui Hospital, Xi'an Jiaotong University, Xi'an 710054, Shaanxi, China.
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Zhang J, Li Q, Jiang X, Li X, Dong P, Li J, Komiyama M, Liang X. Effect of sulfated polysaccharides on the digestion of DNA by pepsin under simulated gastric juice in vitro. Food Funct 2020; 11:1790-1797. [PMID: 32053124 DOI: 10.1039/c9fo02578b] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effect of sulfated polysaccharides on the digestion of dietary DNA by pepsin was studied using in vitro simulated gastric juice. The results showed that fucoidan (FUC), dextran sulfate (DS) and chondroitin sulfate (CS) could inhibit the digestion of DNA in a dose-dependent manner. Polysaccharides with high sulfate group content have stronger inhibition ability. Fluorescence spectroscopy results showed that polysaccharides could bind to pepsin, and transmission electron microscopy (TEM) confirmed that polysaccharides can interact with DNA, which not only is the main reason that polysaccharides inhibit the digestion of DNA by pepsin but also causes the digestion of DNA by DNase II to be inhibited. The finding suggests that the digestion of DNA should be reevaluated when eating foods rich in sulfated polysaccharides. This study enriched the known pharmacological properties of sulfated polysaccharides as pepsin inhibitors and provided inspiration for the use of sulfated polysaccharides as oligonucleotide drug delivery carriers.
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Affiliation(s)
- Jing Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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