Fermented Gracilaria lemaneiformis polysaccharides alleviate food allergy by regulating Treg cells and gut microbiota

多糖 过敏 食物过敏 肠道菌群 生物 免疫球蛋白E 食品科学 益生菌 厚壁菌 功能性食品 益生元 发酵 微生物学 拟杆菌 免疫学 生物化学 细菌 抗体 遗传学 16S核糖体RNA 基因
作者
Huiying Chen,Yuchen Zhou,Бо Лю,Jiayu Huang,Hong Liu,Chen–Feng Liu,Wen‐Hsien Liu,Guang‐Ming Liu,Qingmei Liu
出处
期刊:International Journal of Biological Macromolecules [Elsevier]
卷期号:269: 132215-132215 被引量:1
标识
DOI:10.1016/j.ijbiomac.2024.132215
摘要

Food allergy has a significant impact on the health and well-being of individuals, affecting both their physical and mental states. Research on natural bioactive compounds, such as polysaccharides extracted from seaweeds, holds great promise in the treatment of food allergies. In this study, fermented Gracilaria lemaneiformis polysaccharides (F-GLSP) were prepared using probiotic fermentation. Probiotic fermentation of Gracilaria lemaneiformis reduces the particle size of polysaccharides. To compare the anti-allergic activity of F-GLSP with unfermented Gracilaria lemaneiformis polysaccharides (UF-GLSP), an OVA-induced mouse food allergy model was established. F-GLSP exhibited a significant reduction in OVA-specific IgE and mMCP levels in allergic mice. Moreover, it significantly inhibited Th2 differentiation and IL-4 production and significantly promoted Treg differentiation and IL-10 production in allergic mice. In contrast, UF-GLSP only reduced OVA-specific IgE and mMCP in the serum of allergic mice. Furthermore, F-GLSP demonstrated a more pronounced regulation of intestinal flora abundance compared to UF-GLSP, significantly influencing the populations of Firmicutes, Bacteroidetes, Lactobacillus, and Clostridiales in the intestines of mice with food allergy. These findings suggest that F-GLSP may regulate food allergies in mice through multiple pathways. In summary, this study has promoted further development of functional foods with anti-allergic properties based on red algae polysaccharides.
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