安普克
化学
鼠李糖乳杆菌
促炎细胞因子
发酵
结肠炎
蛋白激酶A
NF-κB
炎症
信号转导
激酶
药理学
生物化学
乳酸菌
生物
免疫学
作者
Zhe Wang,Chunhai Li,Xi He,Kang Xu,Xue Zhang,Ting Wang,Zhenshang Xu,Xinli Liu
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2022-01-01
卷期号:13 (7): 3946-3956
被引量:14
摘要
The effect of Platycodon grandiflorum (PG) on colitis and its underlying mechanism were rarely studied. In this study, Lactobacillus rhamnosus 217-1 was used to ferment PG roots, and the concentrations of platycodin-D, flavonoids, and polyphenols and the DPPH free radical scavenging rate were significantly increased. Treatment with a PG root fermentation broth (PGRFB) could reduce dextran sulfate sodium (DSS) induced ulcerative colitis (UC) in mice. Meanwhile, the PGRFB significantly reduced the content of inflammatory factors in mouse serum and the expression of inflammatory factor mRNA in the intestinal tract, regulated the polarization of M1/M2 macrophages, and increased the expression of tight junction protein mRNA in intestinal epithelial cells. In summary, it was proved that the PGRFB could inhibit the nuclear factor kappa B (NF-κB) signaling pathway and the expression of Nod-like receptor protein 3 (NLRP3) inflammasomes by activating AMP-activated protein kinase (AMPK) and lowering the release of pro-inflammatory cytokines.
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