Biology; Chemistry and chemical biology; Chemical and biological engineering; Biomedical engineering
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Effect of the sulfation pattern of sea cucumber-derived fucoidan oligosaccharides on modulating metabolic syndromes and gut microbiota dysbiosis caused by HFD in mice, S. Li, J.i Li, G. Mao, L. Yan, Y. Hu, X. Ye, D. Tian, R. J. Linhardt, S. Chen, Journal of Functional Foods, 55, 193-210, 2019.
Fucoidans from sea cucumbers are potential functional food ingredients with a well-defined repeating structure. However, there have been fewer function studies of fucoidan oligosaccharides. In the present study, we first compare the functional effects of fucoidan oligosaccharides from Pearsonothuria graeffei (Dfuc-Pg) and Isostichopus Badionotus (Dfuc-Ib) in a high fat diet (HFD)-fed mouse model. Sulfation pattern was the only structural difference in the two fucoidan oligosaccharides. Both Dfuc-Pg and Dfuc-Ib inhibited hyperlipidemia, obesity, and inflammation caused by HFD. Notably, Dfuc-Pg could inhibit macrophages infiltrating into adipose tissue and had better anti-inflammatory activity than Dfuc-Ib. Meanwhile, both fucoidan oligosaccharides could reverse gut microbiota dysbiosis, particularly colonic microbiota dysbiosis by decreasing abundance of Firmicutes while increasing abundance of Bacteroidetes. However, Dfuc-Ib dominated with 2-O-sulfo groups increased abundance of Proteobacteria. Dfuc-Pg dominated with 4-O-sulfo groups maintained a better balanced gut microbiota profile. Our results shed a new insight into structure-function relationship of sulfated oligosaccharides.;
Journal of Functional Foods, 55, 193-210; Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
The Linhardt Research Labs.; The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS);
The Linhardt Research Labs Online Collection; Rensselaer Polytechnic Institute, Troy, NY; Journal of Functional Foods; https://harc.rpi.edu/;