Effects of almond (Armeniaca Sibirica L. Lam) polysaccharides on gut microbiota and anti-inflammatory effects on LPS-induced RAW264.7 cells.
Int J Biol Macromol
; 263(Pt 1): 130098, 2024 Apr.
Article
en En
| MEDLINE
| ID: mdl-38342264
ABSTRACT
The aim of this study was to investigate the prebiotic properties of the almond polysaccharide AP-1 on intestinal microorganisms by using an in vitro fecal fermentation method and its anti-inflammatory effect on lipopolysaccharide (LPS)-induced RAW264.7 cells. The results showed that during the in vitro fermentation of AP-1, the pH value of the fermentation broth decreased obviously, while the concentration of short-chain fatty acids (SCFAs) increased significantly, especially acetic acid and butyric acid. In genus level, the number of Clostridium and Megamonas increased markedly in the AP-1 group after 24 h of fermentation. After 48 h of fermentation, there was a noticeable increase in the number of beneficial genera Lactobacillaceae and Bifidobacteriaceae, and a considerable decrease in the number of pro-inflammatory genera. In addition, we found that AP-1 had no toxic effect on RAW264.7 cells. In the LPS-induced inflammation model of RAW264.7 cells, AP-1 could effectively inhibit the release of NO, regulate the level of reactive oxides (ROS), and effectively down-regulate the mRNA expression of TNF-α, IL-1ß, IL-6 and iNOS. In conclusion, the almond polysaccharide AP-1 may be a functional active substance aimed at promoting intestinal health and exerting anti-inflammatory effects.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Prunus
/
Prunus dulcis
/
Microbioma Gastrointestinal
Límite:
Animals
Idioma:
En
Revista:
Int J Biol Macromol
Año:
2024
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
Países Bajos