Structural Characterization and Anti-Inflammatory Activity of Polysaccharides from Tremella fuciformis on Monosodium Urate-Stimulated RAW264.7 Macrophages
文献类型: 外文期刊
作者: Deng, Wei 1 ; Wu, Li 2 ; Xiao, Zheng 2 ; Li, Yibin 2 ; Zheng, Zhipeng 1 ; Chen, Shouhui 2 ;
作者机构: 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
2.Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou 350003, Peoples R China
3.Natl Res & Dev Ctr Edible Fungus Proc Technol, Fuzhou 350003, Peoples R China
4.Minist Agr & Rural Affairs, Coconstruct Minist & Prov, Key Lab Subtrop Characterist Fruits Vegetables & E, Fuzhou 350003, Peoples R China
5.Fujian Key Lab Agr Prod Food Proc, Fuzhou 350003, Peoples R China
关键词: Tremella fuciformis; polysaccharides; transcriptomics; hypoxia inducible factor-1 signaling pathway; anti-inflammatory activity
期刊名称:FOODS ( 影响因子:5.2; 五年影响因子:5.5 )
ISSN:
年卷期: 2023 年 12 卷 24 期
页码:
收录情况: SCI
摘要: The structural characteristics and anti-inflammatory activity of Tremella fuciformis polysaccharides (TFPs) were investigated. The study showed that TFPs were mainly composed of mannose, rhamnose, glucuronic acid, glucose, galactose, xylose, and fucose. TFPs significantly inhibited monosodium urate (MSU)-induced inflammation of RAW264.7 cells, as well as the secretion levels of TNF-alpha, IL-1 beta, and IL-18 cytokines. The concentrations of malondialdehyde and reactive oxygen species in RAW264.7 macrophages were reduced, but superoxide dismutase activity was increased. RNA-Seq technology was applied to explore the mechanisms of TFPs ameliorating MSU-induced inflammation of RAW264.7 macrophages. Results revealed that TFPs significantly reduce MSU-stimulated inflammatory damage in RAW 264.7 cells by inhibiting signaling pathways like the hypoxia inducible factor-1 (HIF-1) signaling pathway and erythroblastic oncogene B (ErbB) signaling pathway. This study provides a foundation for TFPs to be developed as novel anti-inflammatory drugs.
- 相关文献
作者其他论文 更多>>
-
A metabolomics perspective reveals the mechanism of the uric acid-lowering effect of Prunus salicina Lindl. cv. "furong" polyphenols in hypoxanthine and potassium oxybate-induced hyperuricemic mice
作者:Wu, Li;Yi, Kexin;Xiao, Zheng;Xia, Qing;Cao, Yuping;Chen, Shouhui;Li, Yibin;Yi, Kexin;Xia, Qing;Cao, Yuping;Wu, Li;Xiao, Zheng;Li, Yibin;Wu, Li;Xiao, Zheng;Li, Yibin;Wu, Li;Xiao, Zheng;Li, Yibin
关键词:
-
Investigating the Respiratory and Energy Metabolism Mechanisms behind ε-Poly-L-lysine Chitosan Coating's Improved Preservation Effectiveness on Tremella fuciformis
作者:Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Wei, Yingying;Li, Longxiang
关键词:epsilon-poly-L-lysine; chitosan; Tremella fuciformis; respiratory metabolism; energy metabolism
-
GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods
作者:Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Li, Longxiang;Wei, Yingying
关键词:Hypsizygus marmoreus; GC-IMS; volatile flavor; drying method
-
Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits
作者:Wang, Changrong;Lin, Mengfan;Zhuang, Weijing;Guo, Zebin;Wang, Changrong;Lin, Mengfan;Zhuang, Weijing;Guo, Zebin;Li, Yibin
关键词:Steam explosion; Soluble dietary fiber; Biscuits
-
Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review
作者:Cao, Yuping;Xia, Qing;Yi, Kexin;Cao, Yuping;Wu, Li;Xia, Qing;Yi, Kexin;Li, Yibin;Wu, Li;Li, Yibin;Wu, Li;Li, Yibin;Wu, Li;Li, Yibin
关键词:edible fungi; new technologies; post-harvest preservation; nutraceutical value
-
Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun
作者:Yi, Kexin;Xia, Qing;Cao, Yuping;Yi, Kexin;Wu, Li;Song, Xinpeng;Xia, Qing;Cao, Yuping;Li, Yibin;Yi, Kexin;Wu, Li;Xia, Qing;Cao, Yuping;Li, Yibin;Wu, Liting;Song, Xinpeng;Li, Yibin
关键词:Tremella fuciformis stem powder; Superfine grinding; Processing characteristics; Texture; Sensory evaluation
-
Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function
作者:Wang, Changrong;Lin, Mengfan;Guo, Zebin;Wang, Changrong;Lin, Mengfan;Guo, Zebin;Li, Yibin
关键词:Steam explosion; Tremella fuciformis stem; Soluble dietary fiber; Structural properties; Functional properties