領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
This study is the first investigation of the effects of polysaccharide extracted from rice bran (RBP) on ovalbumin (OVA)-induced allergy and the gut microbiota, which hasn’t been reported previously. RBP in the medium-dose was found to significantly reduce the symptoms of food allergy (FA) in mice, lower the levels of histamine and allergen-specific (immunoglobulin E), and attenuate intestinal inflammation. Further studies demonstrated that RBP decreased allergy-associated responses in intestinal epithelial cells and Th2 cells while regulating Th1/Th2 differentiation to reach a dynamic equilibrium and downregulating Th2 polarization caused by allergies. Short-chain fatty acids (SCFAs) content and 16S rRNA sequencing revealed that RBP enhanced the abundance and diversity of the gut microflora and raised the content of SCFAs. These results suggest that RBP may mitigate FA by modulating the gut microbiota. This study revealed the effective use of rice bran and served as a basis for the development of innovative functional foods with anti-allergic properties.
電話(huà): 010-87293157
地址: 北京市豐臺(tái)區(qū)洋橋70號(hào)
版權(quán)所有 @ 2023 中國(guó)食品雜志社 京公網(wǎng)安備11010602060050號(hào) 京ICP備14033398號(hào)-2
