151. Effects of polysaccharides from bee collected pollen of Chinese wolfberry on immune response and gut microbiota composition in cyclophosphamide-treated mice
- Author
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Youlong Cao, Xiaoxiong Zeng, Dan Chen, Kaiyin Huang, Lu Lu, Yamei Yan, Shijie Yu, Jia Mi, Wangting Zhou, and Ya Zhao
- Subjects
0301 basic medicine ,Rikenellaceae ,Cyclophosphamide ,Chinese wolfberry ,Medicine (miscellaneous) ,Spleen ,Gut microbiota ,Gut flora ,Polysaccharide ,medicine.disease_cause ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Immune system ,Bee collected pollen ,medicine ,TX341-641 ,chemistry.chemical_classification ,030109 nutrition & dietetics ,Nutrition and Dietetics ,biology ,Nutrition. Foods and food supply ,Immunoregulation ,04 agricultural and veterinary sciences ,Glutathione ,biology.organism_classification ,040401 food science ,medicine.anatomical_structure ,chemistry ,Immunology ,Oxidative stress ,Food Science ,medicine.drug - Abstract
The gut microbiota has emerged as an important contributor to the immune system and it is believed to be regulated by dietary fiber. In this study, therefore, the immunomodulatory and gut microbiota modulatory effects of polysaccharides from bee collected pollen of Chinese wolfberry (WBPPS) in cyclophosphamide (CTX)-treated mice were investigated. The results showed that WBPPS could enhance thymus and spleen indices and promote production of immune-related cytokines (IgA, TNF-α, TGF-β1 and IL-10) in serum of CTX-treated mice. In addition, WBPPS could significantly improve hepatic function and oxidative stress in CTX-treated mice via increasing the levels of GSH, SOD and CAT and decreasing the levels of ALT and MDA. More importantly, WBPPS remarkably increased the relative abundances of Family_XIII, Ruminococcaceae and Saccharimonadaceae while decreased the relative abundances of Tannerellaceae, Marinifilaceae and Rikenellaceae, which were closely associated with immune traits. Overall, WBPPS might be developed as a promising immunomodulator in functional foods.
- Published
- 2020