Pectin oligosaccharide from hawthorn fruit ameliorates hepatic inflammation via NF-κB inactivation in high-fat diet fed mice

Publication date: June 2019Source: Journal of Functional Foods, Volume 57Author(s): Tuoping Li, Xuejiao Chen, Zhu Huang, Wanying Xie, Chaonan Tong, Ruiwen Bao, Xiao Sun, Wenjie Li, Suhong LiAbstractEffects of pectin oligosaccharide (POS) derived from hawthorn fruit on the nuclear factor kappa-B (NF-κB) pathway-related factors were investigated in the liver of mice fed a high-fat diet. The results showed that POS significantly reduced the total liver fat content and the levels of hepatic pro-inflammatory factors tumor necrosis factor (TNF)-α and interleukin-6 (IL-6), while increased the level of interleukin-10 (IL-10). Moreover, POS significantly down-regulated gene and protein expression of NF-κB, with concomitant decreased mRNA levels of receptor interacting protein kinase 1 (RIP1), NF-κB-inducing kinase (NIK), IκB kinase-α (IKKα), TNFα and its receptors 1 (TNFR1), receptor-associated factor 2 (TRAF2), compared to high fat control (HFC). However, expressions of AMP-activated protein kinase (AMPK) and silent information regulator T 1 (SIRT 1) were up-regulated by POS, compared to HFC. The results indicated that POS had significant inhibition effects on the liver inflammation in vivo, involving the inhibition on NF-kB activation.Graphical abstract
Source: Journal of Functional Foods - Category: Nutrition Source Type: research