Frontiers in Nutrition (Jun 2022)

Inhibitory Effect of Fermented Flammulina velutipes Polysaccharides on Mice Intestinal Inflammation

  • Sheng Ma,
  • Sheng Ma,
  • Jianxiong Xu,
  • Jianxiong Xu,
  • Ting Lai,
  • Ting Lai,
  • Weina Xu,
  • Weina Xu,
  • Jing Zhang,
  • Jing Zhang,
  • Hongcai Zhang,
  • Hongcai Zhang,
  • Weiyi Zhang

DOI
https://doi.org/10.3389/fnut.2022.934073
Journal volume & issue
Vol. 9

Abstract

Read online

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