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Effect of sodium alginate-based hydrogel loaded with lutein on gut microbiota and inflammatory response in DSS-induced colitis mice

文献类型： 外文期刊

作者： Xu, Pengxiang 1 ; Luo, Shuwei 1 ; Song, Jiangfeng 1 ; Dai, Zhuqing 1 ; Li, Dajing 1 ; Wu, Cai'e 2 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

2.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Peoples R China

关键词： Lutein; Hydrogel; Colitis; Intestinal microbiota; Inflammation regulation

期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）

ISSN：

年卷期： 2023 年 12 卷 6 期

页码：

收录情况： SCI

摘要： In order to effectively deliver lutein to the inflamed colon and better exert its pharmacological activity, this paper constructed a sodium alginate hydrogel-based delivery system loaded with lutein nanoparticles, evaluated the regulation on the expression and secretion of related inflammatory factors in mice with colitis, and its impact on intestinal microbial environment. The results showed that comparing lutein crystal and its nanoparticle, lutein hydrogel alleviated dextran sodium sulfate (DSS)-induced colitis in mice more effectively by adjusting fecal heme content, colon tissue damage, and inflammatory factor levels. Moreover, lutein hydrogel increased the expression of intestinal tight junction proteins zonula occluden-1 (ZO-1), claudin-1 and occludin to maintain the integrity of the intestinal-barrier, inhibited the nuclear factor-KB (NF-KB) pathway and reduced expression and secretion of inflammatory factors including tumour necrosis factor-alpha (TNF-alpha), inducible nitric oxide synthase (iNOS), NOD-like receptors 3 (NLRP3) and interleukin (IL)-1 beta. In addition, the intestinal microbial environment of mice with colitis was improved by down-regulating the relative abundance of Desulfovibrionaceae and upregulating the relative abundance of Erysipelotrichaceae and Rikenellaceae. As a slow-release carrier to load lutein nanoparticles, sodium alginate-based hydrogel has potential application prospect. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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