Neuroimmunoregulatory potential of seleno-polymannuronate derived from alginate in lipopolysaccharide-stimulated BV2 microglia

Bi, Decheng; Lai, Qiuxian; Li, Xiaofan; Cai, Nan; Li, Tong; Fang, Weishan; Han, Qingguo; Yu, Boming; Lin, Li; Liu, Qiong; Xu, Hong; Hu, Zhangli; Xu, Xu

doi:10.1016/j.foodhyd.2018.09.013

Cited by 12 publications

(4 citation statements)

References 39 publications

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“…Selenylated alginate‐derived polymannuronate (Se‐PM) showed significantly higher neuroimmunoregulatory effect compared with native PM (Bi et al., 2019). In lipopolysaccharide (LPS)‐induced microglia, Se‐PM significantly attenuated the secretion of prostaglandin E2 and NO, expression of cyclooxygenase‐2 and inducible nitric oxide synthase (iNOS), and release of IL‐1β, IL‐12, IL‐6, and TNF‐α by overactivation of MAPK and NF‐κB signaling pathways.…”

Section: Biological Properties Structure‐activity Relationship and Un...mentioning

confidence: 99%

Chemically modified seaweed polysaccharides: Improved functional and biological properties and prospective in food applications

Zhou,

2024

Comp Rev Food Sci Food Safe

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Seaweed polysaccharides are natural biomacromolecules with unique physicochemical properties (e.g., good gelling, emulsifying, and film‐forming properties) and diverse biological activities (e.g., anticoagulant, antioxidant, immunoregulatory, and antitumor effects). Furthermore, they are nontoxic, biocompatible and biodegradable, and abundant in resources. Therefore, they have been widely utilized in food, cosmetics, and pharmaceutical industries. However, their properties and bioactivities sometimes are not satisfactory for some purposes. Modification of polysaccharides can impart the amphiphilicity and new functions to the biopolymers and change the structure and conformation, thus effectively improving their functional properties and biological activities so as to meet the requirement for targeted applications. This review outlined the modification methods of representative red algae polysaccharides (carrageenan and agar), brown algae polysaccharides (fucoidan, alginate, and laminaran), and green algae polysaccharides (ulvan) that have potential food applications, including etherification, esterification, degradation, sulfation, phosphorylation, selenylation, and so on. The improved functional properties and bioactivities of the modified seaweed polysaccharides and their potential food applications are also summarized.

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Section: Biological Properties Structure‐activity Relationship and Un...mentioning

confidence: 99%

Chemically modified seaweed polysaccharides: Improved functional and biological properties and prospective in food applications

Zhou,

2024

Comp Rev Food Sci Food Safe

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“…The modification of the carboxyl group in the C6 position of alginate is usually through esterification or amino reaction to introduce long alkyl groups or fatty acids, which makes alginate become amphiphilic molecules [31,32]. On the other hand, the hydroxyl group can be modified by sulfation [33,34], phosphorylation [35,36] and selenization [37][38][39][40] to improve the bioactivity of alginate. Due to the distribution of a large number of hydroxyl and carboxyl groups in the main chain of alginate, it can be easily chemically modified to improve its characteristics.…”

Section: Structure Derivatization and Analysismentioning

confidence: 99%

Potential Food and Nutraceutical Applications of Alginate: A Review

Yao

et al. 2022

Marine Drugs

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Alginate is an acidic polysaccharide mainly extracted from kelp or sargassum, which comprises 40% of the dry weight of algae. It is a linear polymer consisting of β-D-mannuronic acid (M) and α-L-guluronic acid (G) with 1,4-glycosidic linkages, possessing various applications in the food and nutraceutical industries due to its unique physicochemical properties and health benefits. Additionally, alginate is able to form a gel matrix in the presence of Ca2+ ions. Alginate properties also affect its gelation, including its structure and experimental conditions such as pH, temperature, crosslinker concentration, residence time and ionic strength. These features of this polysaccharide have been widely used in the food industry, including in food gels, controlled-release systems and film packaging. This review comprehensively covers the analysis of alginate and discussed the potential applications of alginate in the food industry and nutraceuticals.

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“…The protein expression in N2a-sw cells after treated respectively by PM, S-PM, and Se-PM, was determined using Western blot analysis as described previously (Bi et al, 2019). The cells were lysed on ice with RIPA buffer containing a protease and phosphatase inhibitor cocktail (Selleck, Shanghai, China).…”

Section: Western Blot Analysismentioning

confidence: 99%

Characterization and Neuroprotection Potential of Seleno-Polymannuronate

et al. 2020

Front. Pharmacol.

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Seleno-polymannuronate (Se-PM) was prepared from alginate-derived polymannuronate (PM) through a sulfation followed by a selenylation replacement reaction. The organic selenium content of Se-PM was 437.25 mg/g and its average molecular weight was 2.36 kDa. The neuroprotection effect of Se-PM and corresponding molecular mechanisms were investigated. Our results showed that, comparing to both sulfated PM (S-PM) and PM, Se-PM remarkably inhibited the aggregation of Ab 1-42 oligomer in vitro and significantly reduced the APP and BACE1 protein expression in N2a-sw cells, highlighting the critical function of the selenium presented in Se-PM. Moreover, Se-PM decreased the expression of cytochrome c and the ratio of Bax to Bcl-2, and enhanced the mitochondrial membrane potential in N2a-sw cells. These results suggested that Se-PM treatment can markedly inhibit N2a-sw cell apoptosis and promote N2a-sw cell survival and that Se-PM might be a potential therapeutic agent for the prevention of neurodegeneration owing to its remarkable neuroprotection effect.

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Neuroimmunoregulatory potential of seleno-polymannuronate derived from alginate in lipopolysaccharide-stimulated BV2 microglia

Cited by 12 publications

References 39 publications

Chemically modified seaweed polysaccharides: Improved functional and biological properties and prospective in food applications

Chemically modified seaweed polysaccharides: Improved functional and biological properties and prospective in food applications

Potential Food and Nutraceutical Applications of Alginate: A Review

Characterization and Neuroprotection Potential of Seleno-Polymannuronate

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