Mucoadhesive role of tamarind xyloglucan on inflammation attenuates ulcerative colitis

Srinivasan Periasamy, Chia Hui Lin, Balaji Nagarajan, Nehru Viji Sankaranarayanan, Umesh R. Desai, Ming Yie Liu

研究成果: Article同行評審

19 引文 斯高帕斯(Scopus)

摘要

Tamarind xyloglucan (TXG) is edible, bioavailable and mucoadhesive polysaccharide. The aim of this study was (i) to investigate molecular docking studies on the interaction of TXG to MUC1 and cytokine receptors and (ii) to assess the mucoadhesive role of TXG in UC. In vivo study: C57Bl6 mice were administered with DSS 3% (w/v) in drinking water; TXG 100 or 300 mg/kg/day was given orally for 7 days simultaneously. TXG consistently binds to MUC1 and cytokine receptors in molecular docking studies. TXG decreased the expression of MUC1 and MUC2. The mucoadhesive ability of TXG decreased IL-1β and IL-6 levels. Furthermore, TXG decreased the expression of TLR4, MyD88, I-κB and NF-κB thereby attenuating inflammation via TLR4/NF-κB signaling pathway. TXG mucoadhesion to MUC1 played a pivotal role in attenuating inflammation. To conclude, the mucoadhesive role of TXG is important in the attenuation of inflammation and healing of UC.

原文English
頁(從 - 到)1-10
頁數10
期刊Journal of Functional Foods
47
DOIs
出版狀態Published - 2018 八月

All Science Journal Classification (ASJC) codes

  • 食品科學
  • 醫藥(雜項)
  • 營養與營養學

指紋

深入研究「Mucoadhesive role of tamarind xyloglucan on inflammation attenuates ulcerative colitis」主題。共同形成了獨特的指紋。

引用此