硫酸软骨素
毛螺菌科
卵清蛋白
过敏
肠系膜淋巴结
免疫学
牛奶过敏
生物
免疫系统
食物过敏
化学
微生物学
生物化学
糖胺聚糖
16S核糖体RNA
基因
厚壁菌
作者
Cheng Li,Yang Tian,Jiahuan Pei,Yuyang Zhang,Dongyun Hao,Tian-Jiao Han,Xiaoqin Wang,Shuang Song,Linjuan Huang,Zhongfu Wang
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2023-01-01
卷期号:14 (16): 7375-7386
被引量:4
摘要
Previous research studies have shown that sulfated polysaccharides can inhibit food allergy, but the detailed mechanism remains largely unknown. In this study, RBL-2H3 cells were used to compare the anti-allergic activities of four sulfated polysaccharides, and an ovalbumin (OVA)-sensitized allergic mouse experiment was used to explore their desensitization effect, with regard to the alteration in gut microbiota and immune cell differentiation. Compared with the shark, bovine and porcine chondroitin sulfate, sea cucumber chondroitin sulfate (SCCS) significantly inhibited the degranulation of RBL-2H3 cells. SCCS reduced allergic symptoms and protected the jejunum from injury in mice. Furthermore, SCCS increased the relative abundance of Lachnospiraceae NK4A136, decreased the relative proportion of Prevotellaceae NK3B31, and up-regulated the secretion of short chain fatty acids such as butyric acid in the feces, resulting in an increase in the mucin 2 (MUC2) secretion by goblet cells HT-29. Meanwhile, SCCS induced the differentiation of regulatory T cells in the mesenteric lymph nodes of mice. This study provides a deeper understanding of the functioning mechanism of SCCS in alleviating food allergy and may guide the development and production of anti-allergy active ingredients.
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