Effects of whey protein-inulin conjugates with varying degrees of glycosylation on hepatic antioxidant capacity, immunomodulation and gut microbiota in mice

文献类型： 外文期刊

第一作者： Zhu, Shunyi

作者： Zhu, Shunyi;Zhang, Shixuan;Liu, Diru;Li, Xing;Cai, Ziwen;Zhang, Shixuan;Sun, Jianhao;Ju, Qi

作者机构：

期刊名称：FOOD & FUNCTION （ 影响因子：5.4； 五年影响因子：6.1 ）

ISSN： 2042-6496

年卷期： 2025 年 16 卷 5 期

页码：

收录情况： SCI

摘要： In this study, whey protein isolate-inulin (WPI-In) conjugates with varying degrees of glycosylation (DG) were prepared, characterized, and examined for their potential immunomodulatory effects and regulation of gut microbiota in mice. The data indicated that an increase in DG significantly affects the microstructure and functionalities of WPI-In conjugates. The WPI-In conjugates with high DG promoted the growth and development of the thymus while altering gut microbiota composition by increasing the relative abundance of Bacteroidetes and reducing that of Firmicutes. Additionally, the WPI-In conjugates enhanced liver antioxidant capacity and the secretion of immunoglobulin G, and elevated levels of anti-inflammatory cytokines (IL-4 and IL-2), while decreasing pro-inflammatory cytokine (TNF-alpha) content in serum. Spearman correlation analysis suggested that the enhancement of liver antioxidant capacity and regulation of immune-related indicators may be associated with the gut microbiota altered by WPI-In conjugates. Therefore, WPI-In conjugates demonstrate beneficial properties, indicating potential applications in food systems.

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