Effects of Sargassum-derived oligosaccharides, polysaccharides and residues on ameliorating enteritis and dysbiosis in a murine model of food allergy

• Published in: Journal of functional foods Vol. 110; p. 105844
• Main Authors: Fang, Rui-En, Wei, Yu-Jyun, Fang, Shih-Yuan, Huang, Chung-Hsiung
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2023; Elsevier
• Subjects: Dysbiosis; Food allergy; Oligosaccharides; Polysaccharides; Residues; Sargassum; Food allergy; Residues; IL; Treg cell; Oligosaccharides; Dysbiosis; Sargassum; T helper cell; IFN; Polysaccharides; FTIR; SEM; OVA; SO; SP; HPLC; Ig; ELISA; SR
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2023.105844

[Display omitted] •Polysaccharides (SP), oligosaccharides (SO) and residues (SR) were prepared from Sargassum.•SO, SP and SR attenuated allergic diarrhea and enteritis in mice.•SO, SP and SR modulated antibody production and T cell immune response.•SO, SP and SR exerted distinct effects on improving enteric dysbiosis.•SO, SP and SR are potential functional foods for food allergy. The prevalence of food allergy, a common immune disorder associated with enteric dysbiosis, has been increasing in recent decades. Although immune-enhancing activity of Sargassum-derived polysaccharides has been reported, the influence of Sargassum-derived polysaccharides extract (SP) and even oligosaccharides extract (SO) on alleviating allergic responses remains unclear. Herein, SP and SO were prepared, and the residues (SR) was also harvested. The immunomodulatory and anti-allergic activities of these Sargassum samples were investigated in a murine model of food allergy. Daily treatment of SO, SP and SR by gavage exerted distinctive effects on modulating serum antibody production, regulating systemic and intestinal T cell responses, suppressing pro-inflammatory cytokine production, and attenuating allergic enteritis. In parallel, the improvement of enteric dysbiosis was observed with Bacteroides acidifaciens and Akkermansia muciniphila as the predominant microbes in response to Sargassum samples. Collectively, SO, SP and SR are novel candidates for developing functional foods against allergic enteritis and dysbiosis.