Structural Characterization of Water-Soluble Pectin from the Fruit of Diospyros lotus L. and Its Protective Effects against DSS-Induced Colitis in Mice

文献类型： 外文期刊

第一作者： Zhang, Jixiang

作者： Zhang, Jixiang;Sun, Zhenou;Cheng, Liting;Kang, Ji;Zhao, Yi;Xiao, Meng;Liu, Huanhuan;Zhu, Qiaomei;Guo, Qingbin;Liu, Yan;Lin, Changbin

作者机构：

关键词： Diospyros lotus L.; pectin; structure characterization; ulcerative colitis; gut microbiota; intestinal mucosal barrier

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）

ISSN： 0021-8561

年卷期： 2025 年 73 卷 2 期

页码：

收录情况： SCI

摘要： Polysaccharides from Diospyros lotus L. were investigated for their structural characterization and anti-inflammatory activity. Four low polymer dispersity index (PDI) subfractions were obtained: DRP-1 (153.95 kDa), DRP-2 (61.22 kDa), DRP-3 (22.80 kDa), and DRP-4 (8.93 kDa), respectively. DRP-4 contained the highest number of RG-I domains (43.25%), while DRP-1 had the highest degree of methyl esterification (37.5%). Results from the dextran sulfate sodium (DSS) salt-induced ulcerative colitis (UC) mice model indicated that DCP promoted mucosal and tight junction protein (caudin-1 and occludin) expression. Moreover, DCP improved the microbial community composition through selective enrichment of beneficial bacteria such as Lachnospiraceae and Lactobacillaceae. The anti-inflammatory activity of DCP was speculated to be related to its neutral sugar side chain and low esterification degree. These results suggested that DCP could prevent DSS-induced colitis and inhibit colon inflammation by maintaining a balanced gut microbiome and protecting the colon mucosal barrier.

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