Inhibitory Effect of Fermented Flammulina velutipes Polysaccharides on Mice Intestinal Inflammation
- PMID: 35845765
- PMCID: PMC9277576
- DOI: 10.3389/fnut.2022.934073
Inhibitory Effect of Fermented Flammulina velutipes Polysaccharides on Mice Intestinal Inflammation
Abstract
To investigate the effect of Flammulina velutipes polysaccharides (FVPs) on mice intestinal inflammation, FVPs were extracted from Flammulina velutipes (FV) using a solid anaerobic fermentation technique. The antioxidant and anti-inflammatory capacities of FVP and fermented FVP (FFVP) induced by lipopolysaccharide (LPS) were investigated in vitro and in vivo. The results showed that the yield of FFVP (9.44%) was higher than that of FVP (8.65%), but the molecular weight (MW) of FFVP (15,702 Da) was lower than that of FVP (15,961 Da). The antioxidant and anti-inflammatory capacities of FFVP were higher than that of FVP in preventing mice diarrhea, enhancing antioxidant capacities, and reducing the secretion and mRNA expression of interleukin-1β (IL-1β), IL-6, IL-18, and tumor necrosis factor-α (TNF-α). The anti-inflammatory mechanisms of FVP and FFVP were analyzed by inhibiting the activation of the NLRP3 signaling pathway using an LPS-induced mice model. This study indicated that FFVP could be used as a functional antioxidant, indicating a potential application in functional food and health products.
Keywords: Flammulina velutipes polysaccharides; NLRP3 signaling pathway; anti-inflammatory capacities; antioxidant capacities; solid anaerobic fermentation.
Copyright © 2022 Ma, Xu, Lai, Xu, Zhang, Zhang and Zhang.
Conflict of interest statement
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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