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Jeong E, Eun S, Chae S, Lee S. Prebiotic Potential of Goji Berry ( Lycium barbarum) in Improving Intestinal Integrity and Inflammatory Profiles via Modification of the Gut Microbiota in High-Fat Diet-Fed Rats. J Med Food 2024. [PMID: 38949912 DOI: 10.1089/jmf.2024.k.0031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/03/2024] Open
Abstract
Background: Imbalances in gut microbiota and subsequent destabilization of intestinal barrier equilibrium have been related to the evolution of metabolic disorders. Goji berries (Lycium barbarum; GB) and their fermented counterpart (FGB) have been identified for their prebiotic capacity in managing intestinal barrier functions and inflammatory profiles Consequently, this research was designed to investigate the effects of supplementing GB and FGB on intestinal integrity, inflammation, and changes in the composition of gut microbiota in high-fat (HF)-fed rats. Materials and Methods: Thirty-two male Sprague-Dawley rats (6 weeks old, 8 per group) were divided into four categories based on their weight and provided with either respective diets over a 6-week period: low-fat (LF; 10% of calories from fat), HF (45% of calories from fat), and HF diets supplemented with either GB or FGB at a 2% (w/w). Results: Supplementation of GB and FGB resulted in compositional changes in the gut microbiota, denoted by a distinct abundance of Faecalibacterium prausnitzii with GB and Akkermansia muciniphila species with FGB, which have been linked to ameliorated obesity phenotypes and metabolic parameters. These alterations were correlated with enhancements in gut barrier integrity, thereby protecting against local and systemic inflammation induced by a HF diet. Supplementation with GB and FGB also mitigated lipopolysaccharide-induced inflammation through inhibition of its downstream pathway. Conclusion: These findings indicate that both GB and FGB supplementation can improve gut barrier function and inflammatory profiles in HF-fed rats via modulation of the microbial composition of the gut, supporting the potential application of GB and FGB in improving gut barrier function and managing inflammation amid metabolic challenges.
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Affiliation(s)
- Eunji Jeong
- Department of Food Science, Sun Moon University, Asan, Korea
| | - Sungjin Eun
- Department of Food Science, Sun Moon University, Asan, Korea
| | - Seoyeon Chae
- Department of Food Science, Sun Moon University, Asan, Korea
| | - Sunhye Lee
- Department of Food Science, Sun Moon University, Asan, Korea
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2
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Tian B, Jiang Y, Liu R, Hamed YS, Rayan AM, Xu S, Sun P, Yang K. Positive effects of extracellular polysaccharides from Paecilomyces hepiali on immune-enhancing properties by regulating gut microbiota in cyclophosphamide-induced mice. Int J Biol Macromol 2024; 274:133390. [PMID: 38917915 DOI: 10.1016/j.ijbiomac.2024.133390] [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: 03/09/2024] [Revised: 06/01/2024] [Accepted: 06/22/2024] [Indexed: 06/27/2024]
Abstract
Paecilomyces hepiali is a precious health-care edible medicinal fungus with rich polysaccharides and exhibits various biological activities. Polysaccharides from P. hepiali fermentation broth (PHP) exhibits good immunomodulatory activity; however, the mechanism underlying PHP-mediated regulation of immunity and gut microbiota remains unclear. To reveal the mechanisms, PHP of different doses were used to intervene cyclophosphamide (CTX)-induced immunosuppressive model mice. The results revealed that PHP facilitated the secretion of serum cytokines, increased the mRNA and protein expression of TLR4/NF-κB signaling pathway. Furthermore, it improved the physical barrier function of the intestine by upregulating the expression of tight junction proteins. PHP increased the proliferation of beneficial bacteria, including, Actinobacteriota, Alistipes, Candidatus_Saccharimonas and unclassified_Clostridia_vadinBB60_group, and reduced the abundance of Proteobacteria, Deferribacterota, Mucispirillum and Escherichia_Shigella, promoted the production of short-chain fatty acids, which were positively associated with immune traits. Thus, as an immune enhancer, PHP has the potential to regulate the intestinal immune response in immunosuppressed mice through modulating gut microbiota.
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Affiliation(s)
- Baoming Tian
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China
| | - Yuezhi Jiang
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China
| | - Renjian Liu
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China
| | - Yahya S Hamed
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China; Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Ahmed M Rayan
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Shenlu Xu
- Hangzhou Xueyu Biotechnology Co. Ltd., Hangzhou 311254, China
| | - Peilong Sun
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China.
| | - Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China.
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3
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Qiang X, Xia T, Geng B, Zhao M, Li X, Zheng Y, Wang M. Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products. Molecules 2023; 28:8044. [PMID: 38138534 PMCID: PMC10745962 DOI: 10.3390/molecules28248044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/06/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Lycium barbarum, a homology of medicine and food, contains many active ingredients including polysaccharides, polyphenol, betaine, and carotenoids, which has health benefits and economic value. The bioactive components in Lycium barbarum exhibit the effects of antioxidation, immune regulation, hypoglycemic effects, and vision improvement. Recently, the development of nutrition and health products of Lycium barbarum has been paid more and more attention with the increase in health awareness. A variety of nutrients and bioactive components in wolfberry can be retained or increased using modern fermentation technology. Through fermentation, the products have better flavor and health function, which better meet the needs of market diversification. The main products related to wolfberry fermentation include wolfberry fruit wine, wolfberry fruit vinegar, and lactic acid fermented beverage. In this review, the mainly bioactive components of Lycium barbarum and its deep-processing products of fermentation were summarized and compared. It will provide reference for the research and development of fermented and healthy products of Lycium barbarum.
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Affiliation(s)
| | - Ting Xia
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (X.Q.); (B.G.); (M.Z.); (X.L.); (Y.Z.)
| | | | | | | | | | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (X.Q.); (B.G.); (M.Z.); (X.L.); (Y.Z.)
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4
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Du T, Li P, Niu Q, Pu G, Wang B, Liu G, Li P, Niu P, Zhang Z, Wu C, Hou L, Hedemann MS, Zhao Q, Huang R. Effects of Varying Levels of Wheat Bran Dietary Fiber on Growth Performance, Fiber Digestibility and Gut Microbiota in Erhualian and Large White Pigs. Microorganisms 2023; 11:2474. [PMID: 37894132 PMCID: PMC10609096 DOI: 10.3390/microorganisms11102474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/28/2023] [Accepted: 09/29/2023] [Indexed: 10/29/2023] Open
Abstract
To evaluate the tolerance of a high-fiber diet in Erhualian pigs (Er-HL), the present investigation systematically investigated the ramifications of varying wheat bran fiber levels, specified as total dietary fiber (TDF) values of 14.07%, 16.32%, 17.99%, and 18.85%, on growth performance, fiber digestibility and gut microbiota in Er-HL, large Large White pigs (L-LW, the same physiological stage as the Er-HL) and small Large White pigs (S-LW, the same body weight as the Er-HL). Our results revealed that fiber levels exerted no discernable impact on growth performance (average daily feed intake (ADFI), and average daily gain (ADG)) of Er-HL (p > 0.05). Conversely, L-LW exhibited a decrease in ADFI and ADG with increasing fiber levels (p < 0.05). Notably, the apparent total tract digestibility (ATTD) of various fiber components, including neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose, TDF and insoluble dietary fiber (IDF), in Er-HL were significantly higher than those in S-LW and L-LW irrespective of diets (p < 0.05). The ATTD of cellulose and hemicellulose in Er-HL significantly decreased with increasing fiber levels (p < 0.05), yet remained statistically indifferent when comparing the 7%-wheat-bran-replaced diet (7% WRB, TDF 16.32%) to the basal diet (TDF 14.07%) (p > 0.05). The cecal microbiota of Er-HL had higher richness estimators (Chao1 and ACE) than those of S-LW and L-LW irrespective of diets (p < 0.01). Breed serves as a pivotal determinant in shaping swine gut microbiota. Thirteen genera were selected as the key bacteria related to high fiber digestibility of Er-HL. Further functional examination of these key genera elucidated an enrichment of pathways pertinent to carbohydrate metabolism in Er-HL samples compared with S-LW and L-LW samples. In summary, Er-HL exhibited high-fiber tolerance both in terms of growth performance and fiber digestibility compared with Large White pigs. Specifically, the ATTD of NDF, ADF, hemicellulose, IDF and TDF were significantly higher in Er-HL compared with L-LW and S-LW, irrespective of diets. Fiber level exerted no discernable impact on growth performance (ADFI, ADG) and the ATTD of fiber (NDF, ADF, IDF and TDF) in Er-HL. The optimum fiber level of the Er-HL was identified as 7% WRB (TDF 16.32%). Thirteen genera were ascertained to significantly contribute to high fiber digestibility of Er-HL, correlating with an enhancement of carbohydrate metabolism pathways.
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Affiliation(s)
- Taoran Du
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
| | - Pinghua Li
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223005, China
| | - Qing Niu
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
- Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Guang Pu
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
| | - Binbin Wang
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
| | - Gensheng Liu
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
| | - Pinghui Li
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
| | - Peipei Niu
- Huaian Academy, Nanjing Agricultural University, Huaian 223005, China
| | - Zongping Zhang
- Huaian Academy, Nanjing Agricultural University, Huaian 223005, China
| | - Chengwu Wu
- Huaian Academy, Nanjing Agricultural University, Huaian 223005, China
| | - Liming Hou
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223005, China
| | | | - Qingbo Zhao
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
| | - Ruihua Huang
- Key Laboratory of Evaluation and Utilization of Livestock and Poultry Resources (Pig) of Ministry of Agriculture and Rural Affairs, Institute of Swine Science, College of Animal Science & Technology, Nanjing Agricultural University, Nanjing 210095, China; (T.D.); (P.L.)
- Huaian Academy, Nanjing Agricultural University, Huaian 223005, China
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5
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Mao B, Xiang Q, Tang X, Zhang Q, Liu X, Zhao J, Cui S, Zhang H. Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 Could Prevent Capsaicin-Induced Ileal and Colonic Injuries. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10106-1. [PMID: 37314694 DOI: 10.1007/s12602-023-10106-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/05/2023] [Indexed: 06/15/2023]
Abstract
Capsaicin (CAP) is usually reported to have many biological activities. However, a large intake of CAP may cause heartburn, gastrointestinal pain, and diarrhea. In this study, mice were gavaged with nine lactic acid bacteria (LAB) strains for two weeks, in which the mice were treated with CAP at the second week and lasted for one week. We tried to identify potential probiotics that could prevent CAP-induced intestinal injury and investigate the mechanisms. The modulation of transient receptor potential vanilloid 1 (TRPV1), levels of short-chain fatty acids (SCFAs), and the composition of gut microbiota were analyzed. The results showed that Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 effectively attenuated CAP-induced injuries to the ileum and colon, including relieving the damage to colonic crypt structures, increasing the number of goblet cells, decreasing levels of interleukin-1β (IL-1β) and tumor necrosis factor-α (TNF-α), increasing levels of anti-inflammatory factors (IL-10), and reducing levels of substance P (SP) and calcitonin gene-related peptide (CGRP) in serum and colon tissue. Further analysis showed that L. reuteri CCFM1175 increased the relative abundance of Ruminococcaceae UCG_014 and Akkermansia. L. paracasei CCFM1176 downregulated the expression of TRPV1 in the ileal and colonic tissues and promoted the relative abundance of Ruminococcaceae UCG_014 and Lachnospiraceae UCG_006. These results indicate that L. reuteri CCFM1175 and L. paracasei CCFM1176 could prevent CAP-induced intestinal injury and be used as probiotics to improve the gastrointestinal health.
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Affiliation(s)
- Bingyong Mao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Qunran Xiang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Xin Tang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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6
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Alasalvar C, Chang SK, Kris-Etherton PM, Sullivan VK, Petersen KS, Guasch-Ferré M, Jenkins DJA. Dried Fruits: Bioactives, Effects on Gut Microbiota, and Possible Health Benefits—An Update. Nutrients 2023; 15:nu15071611. [PMID: 37049451 PMCID: PMC10097306 DOI: 10.3390/nu15071611] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Dried fruits contain many bioactive compounds broadly classified as phytochemicals including phenolics, flavonoids, carotenoids, proanthocyanidins, stilbenes, chalcones/dihydrochalcones, and phytoestrogens. These compounds have antioxidant effects that may benefit health. Dried fruits are also a diverse group of foods with varying fibre contents. The evaluation of the biological activity of these bioactive compounds, including their bioaccessibility and bioavailability, may contribute to the understanding of the health effects of dried fruits. Limited evidence suggests that dried fruits (raisins, cranberries, dates, and prunes) affect human gut microbiota composition in a potentially beneficial manner (in terms of effects on Bifidobacteria, Faecalibacterium prausnitzii, Lactobacillus, Ruminococcaceae, Klebsiella spp., and Prevotella spp.). There is little epidemiological evidence about the association of dried fruit consumption with cardiovascular disease incidence and mortality, as well as the risk of type 2 diabetes or obesity. Clinical trial evidence for the effects of dried fruit consumption on cardiovascular risk factors, including glycaemic control, is mixed. Clinical trial evidence suggests prunes might preserve bone mineral density in postmenopausal women. Consumption of dried fruits is associated with higher-quality diets. Studies are needed to increase our understanding of the health effects of dried fruits and the underlying biological mechanisms.
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Affiliation(s)
- Cesarettin Alasalvar
- Life Sciences, TÜBİTAK Marmara Research Center, Gebze 41470, Türkiye
- Correspondence: ; Tel.: +90-262-677-3200
| | - Sui Kiat Chang
- Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar 31900, Malaysia
| | | | - Valerie K. Sullivan
- Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Kristina S. Petersen
- Department of Nutritional Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Marta Guasch-Ferré
- Department of Public Health and Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, 1356 Copenhagen, Denmark
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA
| | - David J. A. Jenkins
- Departments of Nutritional Sciences and Medicine, Temerty Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada
- Clinical Nutrition Risk Factor Modification Centre, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
- Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON M5B 1W8, Canada
- Division of Endocrinology and Metabolism, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
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Yu C, Chen Y, Ahmadi S, Wu D, Wu J, Ding T, Liu D, Ye X, Chen S, Pan H. Goji berry leaf exerts a comparable effect against colitis and microbiota dysbiosis to its fruit in dextran-sulfate-sodium-treated mice. Food Funct 2023; 14:3026-3037. [PMID: 36861301 DOI: 10.1039/d2fo02886g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
Goji berry and mulberry are both popular berries with anti-colitis effects, but their leaves have received less attention. In this study, the anti-colitis effects of goji berry leaf and mulberry leaf were investigated in dextran-sulfate-sodium-induced colitis C57BL/6N mice compared with their fruits. Goji berry leaf and goji berry reduced colitic symptoms and ameliorated tissue damage, while mulberry leaf did not. ELISA and western blotting analysis suggested that goji berry showed the best performance in inhibiting the overproduction of pro-inflammatory cytokines (TNF-α, IL-6 and IL-10) and improving damaged colonic barrier (occludin and claudin-1). Besides, goji berry leaf and goji berry reversed the gut microbiota dysbiosis by increasing the abundance of beneficial bacteria like Bifidobacterium and Muribaculaceae, and decreasing the abundance of harmful bacteria like Bilophila and Lachnoclostridium. Goji berry, mulberry and goji berry leaf could restore acetate, propionate, butyrate and valerate to ameliorate inflammation, while mulberry leaf could not restore butyrate. To the best of our knowledge, this is the first report on the comparison of the anti-colitis effects of goji berry leaf, mulberry leaf and their fruits, which is meaningful for the rational utilization of goji berry leaf as a functional food.
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Affiliation(s)
- Chengxiao Yu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China.
| | - Yihao Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China.
| | - Shokouh Ahmadi
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China.
| | - Dongmei Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China.
| | - Jiaxiong Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China.
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China.
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China. .,Zhejiang University Zhongyuan Institute, Zhengzhou, 450000, China.,Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi, 276000, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China. .,Zhejiang University Zhongyuan Institute, Zhengzhou, 450000, China.,Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi, 276000, China
| | - Haibo Pan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang, 310058, China. .,Zhejiang University Zhongyuan Institute, Zhengzhou, 450000, China.,Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi, 276000, China
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8
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Han M, Zhang Z, Li X, Tong H, Xu Z, Ding Z, Yang A, Xie M, Wang X. Effects of collagen peptides from Micropterus salmoides skin on oxidative damage induced by cyclophosphamide in mice. Front Nutr 2022; 9:1037212. [PMID: 36407538 PMCID: PMC9669612 DOI: 10.3389/fnut.2022.1037212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022] Open
Abstract
To investigate the protective effect of collagen peptide from Micropterus salmoides skin (CPMs) on oxidative damage induced by cyclophosphamide in mice. Balb/c female mice were divided into blank, model (cyclophosphamide, CTX), positive control (levamisole hydrochloride), and collagen peptide low-, medium-, and high-dose groups. The results showed that CPMs increase the body mass and immune-related organ indexes, such as liver and kidneys of immunosuppressed mice. The activities of ALT, AST, UA, BUN, and MDA in the liver and kidney tissues decreased significantly, while those of SOD and GSH-Px increased significantly. CPMs can relieve the pathological damage to immune organs. CPMs significantly increase the activities of IL-2, IgG, and TNF-α in serum and SOD activity, while the MDA content was decreased compared to the model group. CPMs can exert a protective effect on cyclophosphamide-induced oxidative damage and have application prospects in the field of health food.
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Affiliation(s)
- Mengyao Han
- Zhejiang Provincial Key Laboratory of Aquatic Resources Conservation and Development, Huzhou University, Huzhou, China
| | - Zhongshan Zhang
- Zhejiang Provincial Key Laboratory of Aquatic Resources Conservation and Development, Huzhou University, Huzhou, China
| | - Xinyue Li
- Zhejiang Provincial Key Laboratory of Aquatic Resources Conservation and Development, Huzhou University, Huzhou, China
| | - Haibin Tong
- College of Life and Environmental Sciences, Wenzhou University, Wenzhou, China
| | - Zhiguo Xu
- School of Life and Health, Huzhou College, Huzhou, China
| | - Zikang Ding
- Zhejiang Provincial Key Laboratory of Aquatic Resources Conservation and Development, Huzhou University, Huzhou, China
| | | | - Min Xie
- Osmum Biological Co., Ltd., Deqing, China
| | - Xiaomei Wang
- Zhejiang Provincial Key Laboratory of Aquatic Resources Conservation and Development, Huzhou University, Huzhou, China
- *Correspondence: Xiaomei Wang,
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9
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Effects of Lycium barbarum Polysaccharides on Immunity and Metabolic Syndrome Associated with the Modulation of Gut Microbiota: A Review. Foods 2022. [PMCID: PMC9602392 DOI: 10.3390/foods11203177] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Lycium barbarum polysaccharides (LBPs) have attracted increasing attention due to their multiple pharmacological activities and physiological functions. Recently, both in vitro and in vivo studies have demonstrated that the biological effects of dietary LBPs are related to the regulation of gut microbiota. Supplementation with LBPs could modulate the composition of microbial communities, and simultaneously influence the levels of active metabolites, thus exerting their beneficial effects on host health. Interestingly, LBPs with diverse chemical structures may enrich or reduce certain specific intestinal microbes. The present review summarizes the extraction, purification, and structural types of LBPs and the regulation effects of LBPs on the gut microbiome and their derived metabolites. Furthermore, the health promoting effects of LBPs on host bidirectional immunity (e.g., immune enhancement and immune inflammation suppression) and metabolic syndrome (e.g., obesity, type 2 diabetes, and nonalcoholic fatty liver disease) by targeting gut microbiota are also discussed based on their structural types. The contents presented in this review might help to better understand the health benefits of LBPs targeting gut microbiota and provide a scientific basis to further clarify the structure–function relationship of LBPs.
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10
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Alterations in Intestinal Brush Border Membrane Functionality and Bacterial Populations Following Intra-Amniotic Administration ( Gallus gallus) of Catechin and Its Derivatives. Nutrients 2022; 14:nu14193924. [PMID: 36235576 PMCID: PMC9572352 DOI: 10.3390/nu14193924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/12/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
Catechin is a flavonoid naturally present in numerous dietary products and fruits (e.g., apples, berries, grape seeds, kiwis, green tea, red wine, etc.) and has previously been shown to be an antioxidant and beneficial for the gut microbiome. To further enhance the health benefits, bioavailability, and stability of catechin, we synthesized and characterized catechin pentaacetate and catechin pentabutanoate as two new ester derivatives of catechin. Catechin and its derivatives were assessed in vivo via intra-amniotic administration (Gallus gallus), with the following treatment groups: (1) non-injected (control); (2) deionized H2O (control); (3) Tween (0.004 mg/mL dose); (4) inulin (50 mg/mL dose); (5) Catechin (6.2 mg/mL dose); (6) Catechin pentaacetate (10 mg/mL dose); and (7) Catechin pentabutanoate (12.8 mg/mL dose). The effects on physiological markers associated with brush border membrane morphology, intestinal bacterial populations, and duodenal gene expression of key proteins were investigated. Compared to the controls, our results demonstrated a significant (p < 0.05) decrease in Clostridium genera and E. coli species density with catechin and its synthetic derivative exposure. Furthermore, catechin and its derivatives decreased iron and zinc transporter (Ferroportin and ZnT1, respectively) gene expression in the duodenum compared to the controls. In conclusion, catechin and its synthetic derivatives have the potential to improve intestinal morphology and functionality and positively modulate the microbiome.
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11
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Lycium barbarum polysaccharide modulates gut microbiota to alleviate rheumatoid arthritis in a rat model. NPJ Sci Food 2022; 6:34. [PMID: 35864275 PMCID: PMC9304368 DOI: 10.1038/s41538-022-00149-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 07/01/2022] [Indexed: 11/08/2022] Open
Abstract
Rheumatoid arthritis (RA) seriously impairs the quality of life of sufferers. It has been shown that Lycium barbarum polysaccharide (LBP), a natural active indigestible ingredient with medicinal and edible functions, can effectively relieve RA, however, whether this effect is related to gut microbiota is not known. This study aimed to explore the RA alleviating mechanism of LBP mediated by gut microbiota using a collagen-induced arthritis rat model. The results showed that LBP significantly changed the gut microflora structure accompanied with the RA alleviation. Specifically, a LBP intervention reduced the relative abundance of Lachnospiraceae_NK4A136_group and uncultured_bacterium_f_Ruminococcaceae and significantly increased the abundance of Romboutsia, Lactobacillus, Dubosiella and Faecalibaculum. The mRNA contents of several colonic epithelial genes including Dpep3, Gstm6, Slc27a2, Col11a2, Sycp2, SNORA22, Tnni1, Gpnmb, Mypn and Acsl6, which are potentially associated to RA, were down-regulated due to the DNA hypermethylation, possibly caused by the elevating content of a bacterial metabolite S-adenosyl methionine (SAM). In conclusion, our current study suggests that LBP alleviated RA by reshaping the composition of intestinal microflora which may generate SAM, inducing DNA hypermethylation of RA-related genes in the host intestinal epithelium and subsequently reducing their expression.
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12
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Tissue distribution of Lycium barbarum polysaccharides in rat tissue by fluorescein isothiocyanate labeling. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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13
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Li J, Zou C, Liu Y. Amelioration of Ovalbumin-Induced Food Allergy in Mice by Targeted Rectal and Colonic Delivery of Cyanidin-3-O-Glucoside. Foods 2022; 11:foods11111542. [PMID: 35681291 PMCID: PMC9180400 DOI: 10.3390/foods11111542] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/19/2022] [Accepted: 05/21/2022] [Indexed: 02/04/2023] Open
Abstract
Targeted rectal and colonic delivery is an effective strategy to exploit the biological functions of polyphenols. This work investigated the anti-food allergy (FA) activity of cyanidin-3-O-glucoside (C3G) delivered by enteric sodium alginate in vivo. The results showed that through targeted rectal and colonic delivery, the C3G showed better results in ameliorating clinical allergic symptoms, diarrhea, and serological indicators including ovalbumin-specific IgE, histamine, and mast cell protease-1. The C3G was more efficient in enhancing the intestinal epithelial barrier by up-regulating the tight junction protein expression and promoting secretory IgA and β-defensin secretion. The improved bioactivity in regulating T helper (Th)1/Th2 immune balance in the intestinal mucosa was also observed. Compared with the intestinal microbiota structure of the model group, targeted rectal and colonic delivery of C3G was able to bring the abundance of Bacteroidota and Firmicutes close to the levels found in normal mice. Furthermore, there was an evident increase in beneficial bacteria in the intestinal flora, such as Lactobacillus and Odoribacter, and a decrease in pathogenic bacteria like Helicobacter and Turicibacter. Therefore, the anti-FA activity of C3G could be increased via targeted rectal and colonic delivery, while the mechanism might be attributed to the regulation of intestinal microecological homeostasis.
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Affiliation(s)
- Jie Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;
| | - Chao Zou
- Gaoan Public Inspection and Testing Center, Gao’an 330800, China;
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence:
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14
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Yin R, Fu Y, Yousaf L, Xue Y, Hu J, Hu X, Shen Q. Crude and refined millet bran oil alleviate lipid metabolism disorders, oxidative stress and affect the gut microbiota composition in high‐fat diet‐induced mice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ruiyang Yin
- Key Laboratory of Plant Protein and Grain processing National Engineering Research Center for Fruits and Vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Yongxia Fu
- Key Laboratory of Plant Protein and Grain processing National Engineering Research Center for Fruits and Vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Laraib Yousaf
- Key Laboratory of Plant Protein and Grain processing National Engineering Research Center for Fruits and Vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Yong Xue
- Key Laboratory of Plant Protein and Grain processing National Engineering Research Center for Fruits and Vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Jinrong Hu
- Key Laboratory of Plant Protein and Grain processing National Engineering Research Center for Fruits and Vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Xiaosong Hu
- Key Laboratory of Plant Protein and Grain processing National Engineering Research Center for Fruits and Vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Qun Shen
- Key Laboratory of Plant Protein and Grain processing National Engineering Research Center for Fruits and Vegetable Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
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15
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Fang F, Junejo SA, Wang K, Yang X, Yuan Y, Zhang B. Fibre matrices for enhanced gut health: a mini review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15702] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Fang Fang
- Whistler Center for Carbohydrate Research and Department of Food Science Purdue University West Lafayette IN 47906 USA
| | - Shahid Ahmed Junejo
- School of Food Science and Engineering Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health South China University of Technology Guangzhou 510640 China
| | - Kai Wang
- School of Food Science South China Agricultural University Guangzhou 510642 China
| | - Xinquan Yang
- School of Life Sciences Guangzhou University Guangzhou 510006 China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Bin Zhang
- School of Food Science and Engineering Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health South China University of Technology Guangzhou 510640 China
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16
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Sun Q, Du M, Kang Y, Zhu MJ. Prebiotic effects of goji berry in protection against inflammatory bowel disease. Crit Rev Food Sci Nutr 2022:1-25. [PMID: 34991393 DOI: 10.1080/10408398.2021.2015680] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
The prevalence of inflammatory bowel disease (IBD) is increasing, which is concerning because IBD is a known risk factor for the development of colorectal cancer. Emerging evidence highlights environmental factors, particularly dietary factors and gut microbiota dysbiosis, as pivotal inducers of IBD onset. Goji berry, an ancient tonic food and a nutraceutical supplement, contains a range of phytochemicals such as polysaccharides, carotenoids, and polyphenols. Among these phytochemicals, L. barbarum polysaccharides (LBPs) are the most important functional constituents, which have protective effects against oxidative stress, inflammation, and neurodegeneration. Recently, the beneficial effects of goji berry and associated LBPs consumption were linked to prebiotic effects, which can prevent dysbiosis associated with IBD. This review assessed pertinent literature on the protective effects of goji berry against IBD focusing on the gut microbiota and their metabolites in mediating the observed beneficial effects.
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Affiliation(s)
- Qi Sun
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Min Du
- Department of Animal Science, Washington State University, Pullman, Washington, USA
| | - Yifei Kang
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
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17
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Wang H, Han H, Rao P, Ke L, Zhou J, Ding W, Shang X. Preparation and characterization of Goji berry edible gel from its boiling water extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hailin Wang
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Huan Han
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Pingfan Rao
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Lijing Ke
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Jianwu Zhou
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Wei Ding
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Xiaoya Shang
- Beijing Key Laboratory of Bioactive Substance and Functional Foods Beijing Union University Beijing China
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18
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Pharmacokinetics and Excretion Study of Lycium barbarum Polysaccharides in Rats by FITC-Fluorescence Labeling. Foods 2021; 10:foods10112851. [PMID: 34829132 PMCID: PMC8623638 DOI: 10.3390/foods10112851] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 12/23/2022] Open
Abstract
A high-performance gel permeation chromatography fluorescence detection (HPGPC-FD) method combined with fluorescein isothiocyanate (FITC) labeling was established for the microanalysis of L. barbarum polysaccharides (LBP). The calibration curves linear over the range of 0.2–20 µg/mL in rat plasma, and 0.25–500 μg/mL in urine and feces samples with correlation coefficients greater than 0.99. The inter-day and intra-day precisions (RSD, %) of the method were under 15% with the relative recovery ranging from 84.6% to 104.0% and the RSD ranging from 0.47% to 7.28%. The concentration–time curve of LBP-FITC in plasma following intragastric administration at 100, 50 and 25 mg/kg well fitted to a nonlinear model. LBP-FITC slowly eliminated from plasma according to the long half-lives (t1/2 = 31.39, 38.09, and 45.76 h, respectively) and mean retention times (MRT0–t = 18.38, 19.15 and 20.07 h, respectively; AUC0–∞ = 230.49, 236.18 and 242.57 h, respectively) after administration of LBP-FITC at doses of 100, 50, and 25 mg/kg, respectively. After intragastric administration at 50 mg/kg for 72 h, the concentration of LBP-FITC in urine and feces was 0.09 ± 0.04% and 92.18 ± 3.61% respectively; the excretion rate of urine was the highest in 0–4 h period and decreased continuously in 4–24 h period. The excretion rate of feces was the highest in 4–10 h, 48.28 ± 9.349% in feces within 4–10 h, and decreased rapidly in 10–24 h. The present study showed that LBP was absorbed as its prototype and most proportion of LBP was excreted from feces, indicating a long time remaining in intestine.
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Wang M, Ouyang X, Liu Y, Liu Y, Cheng L, Wang C, Zhu B, Zhang B. Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mengze Wang
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Xiaoyu Ouyang
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Yaran Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Yue Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Lei Cheng
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Chengtao Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Baoqing Zhu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Bolin Zhang
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
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