Polysaccharide nano-selenium in the regulation of neuroinflammation: A review of mechanisms, functional potential, and activity evaluation

文献类型： 外文期刊

第一作者： Liu, Xinyue

作者： Liu, Xinyue;Wang, Qiong;Huang, Yatao;Li, Long;Lu, Jia;Fan, Bei;Li, Minmin;Jesus, Simal-Gandara;Kong, Zhiqiang;Fan, Ningning;Mi, Yunchong;Fan, Bei;Li, Minmin

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关键词： Polysaccharides; Polysaccharide nano-selenium; Neuroinflammation; Mechanisms; Functional potential

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：12.5； 五年影响因子：11.9 ）

ISSN： 0144-8617

年卷期： 2025 年 366 卷

页码：

收录情况： SCI

摘要： Neuroinflammation is crucial in the pathogenesis of various neurological disorders, particularly neurodegenerative and inflammatory diseases. Recently, polysaccharides and polysaccharide nano-selenium have gained attention for their potential in protecting neural tissue from damage. However, there is a lack of comprehensive studies on the role of polysaccharides in modulating neuroinflammation and the structural characteristics that underpin their effects. This research examines the relationship between key structural elements and the bioactivity of polysaccharides in neuroinflammatory responses. It focuses on factors like monosaccharide composition, molecular weight, glycosidic linkages, and higher-order structures. The review highlights mechanisms by which polysaccharides inhibit pro-inflammatory cytokine release, regulate extracellular matrix components, and promote neurotrophic factors. Additionally, it explores polysaccharide nano-selenium, which show promise in alleviating oxidative stress, controlling inflammation, and modulating gut microbiota-all contributing to neuroinflammation regulation. This paper aims to systematically review existing studies on polysaccharide nano-selenium using cellular and animal models, combining evaluations of safety and efficacy to present a holistic view of the protective capabilities of polysaccharides and polysaccharide nano-selenium in modulating neuroinflammation. Ultimately, the goal is to enhance the utilization of polysaccharides and polysaccharide nano-selenium in the food industry.

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