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flammulina velutipes polysaccharide-iron (Ⅲ) complex used to treat iron deficiency anemia after being absorbed via GLUT2 and SGLT1 transporters

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Food Science and Human Wellness 2023年第5期12卷 1828-1840页

作者： Chenying Shi Chen Cheng Xiaotong Lin Yanfang Qian Yufeng Du Guitang Chen Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing China Pharmaceutical UniversityNanjing 211198China College of Pharmacy China Pharmaceutical UniversityNanjing 211198China

Iron deficiency anemia(IDA)is a common nutritional problem, but traditional iron supplements cause many adverse reactions. Thus, the development of a novel iron supplement might be significant for the treatment of IDA. This study aimed to study the transport mechanism of flammulina velutipes polysaccharide-iron complex(FVP1-Fe(Ⅲ))in Caco-2 cells and the therapeutic effect on IDA rats, as well as the influence on gut microbiota in vivo. These results showed that in vitro, the uptake of FVP1-Fe(Ⅲ)was mediated by sodium-dependent glucose transporter-1(SGLT1)and facilitated glucose transporter-2(GLUT2)and GLUT2 played a dominant function. The multidrug resistance-associated protein-2(MRP-2)was involved in the efflux of FVP1-Fe(Ⅲ)across the Caco-2 cells. In vivo, FVP1-Fe(Ⅲ)had a better restorative effect on blood parameters and iron status indicators in rats with IDA as compared with FeSO_4 and exerted this effect by downregulating the expression of hepcidin. FVP1-Fe(Ⅲ)could also regulate gut microbiota dysbiosis in iron deficiency rats by returning the relative abundance of gut microbiota to the normal level. Besides, as a dietary factor, vitamin C(vit C)could enhance the therapeutic effect of FVP1-Fe(Ⅲ). These present findings showed that FVP1-Fe(Ⅲ)could be exploited as a novel iron supplement to treat IDA.

关键词： flammulina velutipes polysaccharide Iron deficiency anemia Iron supplement Caco-2 cell model Gut microbiota

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维普期刊数据库

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Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/flammulina velutipes polysaccharide

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Food Science and Human Wellness 2023年第1期12卷 183-191页

作者： Junmiao Zhang Hengjun Du Ning Ma Lei Zhong Gaoxing Ma Fei Pei Hui Chen Qiuhui Hu Key Laboratory of Edible Mushroom Processing Ministry of Agriculture and Rural AffairsCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China Department of Food Science University of MassachusettsAmherst MA 01003USA College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China Jiangsu Alphay Bio-technology Co. Ltd.Nantong 226009China

Soy protein isolate(SPI)is a commercial protein with balanced amino acids,while the poor solubility impedes its use in traditional *** overcome the problem,the complex coacervation of SPI/flammulina velutipes polysaccharide(FVP)were *** results revealed that the suitable amounts of FVP contributed to reducing the turbidity of SPI *** electrostatic interaction,the formation of SPI/FVP coacervates were spontaneous and went through a nucleation and growth *** salt concentration(C_(NaCl)=10,50 mmol/L)led to an increase in the critical pH values(pHc,pHφ1)while the critical pH values decreased when C_(NaCl)≥100 mmol/*** concentration of NaCl ions increased the content ofα-*** the increase of FVP,the critical pH values decreased and the content ofβ-sheet increased through electrostatic *** SPI/FVP ratio of 10:1 and 15:1,the complex coacervation of SPI/FVP were saturated,and the coacervates had the same storage modulus ***/FVP coacervates exhibited solid-like properties and presented the strongest storage modulus at C_(NaCl)=50 mmol/*** optimal pH,SPI/FVP ratio and NaCl concentration of complex coacervation were collected,and the coacervates demonstrated a valuable application potential to protect and deliver bioactives and food ingredients.

关键词： Soy protein isolate flammulina velutipes polysaccharide Electrostatic interaction Complex coavervation Storage modulus

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维普期刊数据库

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Effect of ultrasonic modification on the protective activity of flammulina velutipes polysaccharide to prevent ethanol-induced injury on GES-1 cells

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Food Science and Human Wellness 2023年第6期12卷 2451-2459页

作者： Jinrong Xiao Xin Chen Jingsi Zhang Yifan Wang Lei Zhong Qiping Zhan Qiuhui Hu Liyan Zhao College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China College of Food Science and Engineering Nanjing University of Finance and EconomicsNanjing 210023China

flammulina velutipes(***)polysaccharides were modified by ultrasound at the rated power of 150 W and 900 *** monosaccharide composition,ultraviolet-visible,and Fourier transform infrared spectral characteristics of *** polysaccharides(FVP)and their ultrasonic modification products(U-FVPs)were *** protective effects of FVP and U-FVPs on human gastric mucosal cells GES-1 were confi rmed for the first *** mole ratios of glucose and galactose were decreased and the mole ratio of mannose was increased after ultrasonic *** with the original FVP and the FVP modifi ed by ultrasound of 150 W(U-FVP1),the FVP modifi ed by ultrasound of 900 W(U-FVP2)could better prevent ethanol-induced damage to GES-1 *** increasing ultrasound intensity,the protective effect of FVPs on GES-1 cells was significantly enhanced by more effective prevention of intracellular reactive oxygen species(ROS)production and more promotion of expression of triglyceride factor 2(TFF2),prostaglandin E2(PGE2),epidermal growth factor(EGF),and transforming growth factorβ1(TGF-β1)*** ultrasonic modifi cation might be an effective way to develop novel *** polysaccharides that could effectively resist the gastric injury caused by excessive alcohol consumption.

关键词： flammulina velutipes polysaccharide Ultrasonic modification GES-1 cell Gastric ulcer Ethanol-induced injury

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