Structure and pro-inflammatory activities of bran polysaccharides from a novel wheat kernel
被引:3
|
作者:
Hu, Shuqian
论文数: 0引用数: 0
h-index: 0
机构:
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Hu, Shuqian
[1
]
Li, Yanru
论文数: 0引用数: 0
h-index: 0
机构:
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Li, Yanru
[1
]
Nie, Chunling
论文数: 0引用数: 0
h-index: 0
机构:
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Nie, Chunling
[1
]
Zhang, Jiahui
论文数: 0引用数: 0
h-index: 0
机构:
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Zhang, Jiahui
[1
]
Bai, Xiaofang
论文数: 0引用数: 0
h-index: 0
机构:
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Bai, Xiaofang
[1
]
Wu, Hao
论文数: 0引用数: 0
h-index: 0
机构:
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Wu, Hao
[1
]
Shen, Ting
论文数: 0引用数: 0
h-index: 0
机构:
Huaiyin Normal Univ, Jiangsu Collaborat Innovat Ctr Reg Modern Agr & E, Jiangsu Key Lab Ecoagr Biotechnol Hongze Lake, Huaian 223300, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Shen, Ting
[2
]
Hu, Weicheng
论文数: 0引用数: 0
h-index: 0
机构:
Huaiyin Normal Univ, Jiangsu Collaborat Innovat Ctr Reg Modern Agr & E, Jiangsu Key Lab Ecoagr Biotechnol Hongze Lake, Huaian 223300, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Hu, Weicheng
[2
]
Wang, Jianguo
论文数: 0引用数: 0
h-index: 0
机构:
Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R ChinaNorthwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
Wang, Jianguo
[1
]
机构:
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
[2] Huaiyin Normal Univ, Jiangsu Collaborat Innovat Ctr Reg Modern Agr & E, Jiangsu Key Lab Ecoagr Biotechnol Hongze Lake, Huaian 223300, Peoples R China
In this study, the structure and pro-inflammatory activities of water-soluble wheat bran polysaccharides (WBP) were evaluated. WBP were heteropolysaccharides consisting 60.34% arabinoxylan as the main component and 31.80% mannose residues characterized with the instrumental analyses. The result of cellular experiment displayed that WBP had significant pro-inflammatory activities by increasing the concentration of nitric oxide (NO) and up-regulating the inflammatory cytokine expressions of inducible nitric oxide synthase (iNOS), interleukin-1 beta (IL-1 beta), cyclooxygenase-2 (COX-2), and tumor necrosis factor-alpha (TNF-alpha). WBP mediated macrophages RAW 264.7 pro-inflammatory response through phosphatidylinositol 3 hydroxykinase/protein kinase B (PI3K/Akt) signaling pathway by significantly promoting Akt and phosphoinositide-dependent kinase 1 (PDK1) phosphorylations. Meanwhile, the expression of related phosphorylated proteins JNK and ERK1/2 was significantly up-regulated which suggested that WBP played pro-inflammatory roles by activating mitogen-activated protein kinases (MAPKs) signaling pathway. Practical applications In recent years, wheat bran generally has the phenomenon of high yield and low utilization rate. Wheat bran has rich nutritional value and contains a lot of effective biologically active substances. Based on our findings, the water-soluble polysaccharides extracted from wheat bran have significant effects on regulating immunity and can be utilized as sources of natural immune modulators. The research can develop new functions of wheat bran polysaccharides, and improve processing utilization rate and product added value.
机构:
College of Food Science and Engineering, Henan University of Technology, ZhengzhouCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou
Shi S.
Wen J.
论文数: 0引用数: 0
h-index: 0
机构:
College of Food Science and Engineering, Henan University of Technology, ZhengzhouCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou
Wen J.
Liu Y.
论文数: 0引用数: 0
h-index: 0
机构:
College of Food Science and Engineering, Henan University of Technology, ZhengzhouCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou
机构:
Tel Aviv Univ, Tel Aviv Sackler Fac Med, IL-69978 Tel Aviv, IsraelTel Aviv Univ, Tel Aviv Sackler Fac Med, IL-69978 Tel Aviv, Israel
Lifshitz, Lilach
Tabak, Galit
论文数: 0引用数: 0
h-index: 0
机构:
Tel Aviv Univ, Tel Aviv Sackler Fac Med, IL-69978 Tel Aviv, IsraelTel Aviv Univ, Tel Aviv Sackler Fac Med, IL-69978 Tel Aviv, Israel
Tabak, Galit
Gassman, Max
论文数: 0引用数: 0
h-index: 0
机构:
Vetsuisse Fac, Zurich, Switzerland
Univ Zurich, Inst Vet Physiol, Zurich Ctr Integrat Human Physiol, Zurich, SwitzerlandTel Aviv Univ, Tel Aviv Sackler Fac Med, IL-69978 Tel Aviv, Israel
Gassman, Max
Mittelman, Moshe
论文数: 0引用数: 0
h-index: 0
机构:
Tel Aviv Univ, Sackler Fac Med, IL-69978 Tel Aviv, Israel
Tel Aviv Univ, Tel Aviv Sourasky Med Ctr, Dept Internal Med A, IL-69978 Tel Aviv, IsraelTel Aviv Univ, Tel Aviv Sackler Fac Med, IL-69978 Tel Aviv, Israel
Mittelman, Moshe
Neumann, Drorit
论文数: 0引用数: 0
h-index: 0
机构:
Tel Aviv Univ, Sackler Fac Med, IL-69978 Tel Aviv, IsraelTel Aviv Univ, Tel Aviv Sackler Fac Med, IL-69978 Tel Aviv, Israel