Foods (Dec 2022)

Diverse Galactooligosaccharides Differentially Reduce LPS-Induced Inflammation in Macrophages

  • Congcong Sun,
  • Bifang Hao,
  • Daorui Pang,
  • Qian Li,
  • Erna Li,
  • Qiong Yang,
  • Yuxiao Zou,
  • Sentai Liao,
  • Fan Liu

DOI
https://doi.org/10.3390/foods11243973
Journal volume & issue
Vol. 11, no. 24
p. 3973

Abstract

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The effects of natural and synthetic galactooligosaccharides (GOS) on inflammation were explored by investigating the structure-activity relationship between the degree of GOS polymerization and in vitro anti-inflammatory activity, together with the potential underlying mechanism of their anti-inflammatory effects. The results demonstrated that GOS had strong anti-inflammatory effects in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, including the inhibition of nitric oxide production and the reduced expression of pro-inflammatory mediators (interleukin-1β, interleukin-6, and tumor necrosis factor α), induced nitric oxide synthase (iNOS), cyclooxygenase 2 (COX-2), and proteins related to the Toll-like receptor 4 (TLR4)/nuclear factor (NF)-κB signaling pathway. GOS4, which has the highest degree of polymerization, exerted the strongest anti-inflammatory activity among the GOS examined. More importantly, our findings confirmed the anti-inflammatory effects of GOS on RAW264.7 macrophages via the TLR4/NF-κB pathway. Our experimental results could provide further support for the exploration of GOS in human nutrition and health.

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