<i>In vitro</i> fermentation of seaweed polysaccharides and tea polyphenol blends by human intestinal flora and their effects on intestinal inflammation
Shiqi Shen, Wenqin Yang, Lijun Li, Yanbing Zhu, Yuanfan Yang, Hui Ni, Zedong Jiang, Mingjing Zheng
Abstract
) and promoted the production of short-chain fatty acids (SCFAs), such as isobutyric acid. Such changes tended to alter the impacts of different seaweed polysaccharides and tea polyphenol blends on intestinal inflammation. Among them, ι-carrageenan and tea polyphenol blends were the most effective in inhibiting lipopolysaccharide-induced NO, ROS, IL-6, and TNF-α production in RAW264.7 cells, indicating the alleviated intestinal inflammation. The results suggest that the seaweed polysaccharide and tea polyphenol blends have prebiotic potential and can benefit intestinal health.
Topics & Concepts
PolyphenolPolysaccharideBifidobacterium bifidumFood scienceFermentationCarrageenanChemistryBifidobacteriumPrebioticBiochemistryLachnospiraceaeBiologyLactobacillusAntioxidantFirmicutesGene16S ribosomal RNASeaweed-derived Bioactive CompoundsPhytoestrogen effects and researchFatty Acid Research and Health