Bovine lactoferrin and Lentinus edodes mycelia polysaccharide complex: The formation and the activity to protect islet β cells
Bovine lactoferrin and Lentinus edodes mycelia polysaccharide complex: The formation and the activity to protect islet β cells
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牛乳铁蛋白和香菇菌丝体多糖复合物：形成和保护胰岛β细胞的活性
DOI：
10.1016/j.ijbiomac.2021.09.143
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发表时间：
2021
影响因子：
8.2
通讯作者：
Jianli Liu
中科院分区：
文献类型：
--
作者：
Xiangyu Cao;Chengying Liu;Mengmeng Zhang;Ruochen Bi;Mingyang Fu;Elena Korik;Jiahe Chen;Jianyun Gao;Igor Semak;Jianli Liu
复合物的形成可用于开发食品领域的递送系统。探讨香菇菌丝体多糖（LMP）与牛乳铁蛋白（BLF）的相互作用机制，以及LMP-BLF复合物对胰岛β细胞氧化应激的抑制作用。利用多光谱技术研究了LMP与BLF的相互作用机理。多光谱分析结果表明，LMP与BLF通过范德华力和氢键结合。LMP对BLF的猝灭机理为静态猝灭。分别采用噻唑蓝（MTT）法、2，7-二氯荧光素二乙酸酯（DCFH-DA）染色法、Hoechst 33258染色法和Western blot法检测细胞存活率、活性氧（ROS）水平、细胞凋亡及相关信号通路。该复合物可减轻过氧化氢（H2 O2）诱导的MIN 6细胞凋亡，并通过MAPK途径抑制氧化应激。此外，该复合物能够促进HepG 2细胞的葡萄糖摄取。这些结果将拓宽我们对LMP-BLF复合物的理解，以及多糖-蛋白质复合物在食品领域的应用。
The formation of complexes may be used for the development of delivery systems in foods field. The aim of this study was to explore the interaction mechanism between Lentinus edodes mycelia polysaccharide (LMP) and bovine lactoferrin (BLF), and the activity of LMP-BLF complex to inhibit oxidative stress in islet β cells. The interaction mechanisms of LMP with BLF were investigated with multi-spectroscopic techniques. The multi-spectroscopic analysis result showed that LMP bound with BLF byvan der Waalsforce and hydrogen bond. The quenching mechanism of BLF with LMP was static quenching. Cell viability, reactive oxygen species (ROS) level, apoptosis and the related signaling pathways were detected with thiazolyl blue tetrazolium bromide (MTT) assay, 2,7-Dichlorofluorescin diacetate (DCFH-DA) staining, Hoechst 33258 staining and Western blot methods respectively. The complex alleviated apoptosis induced by hydrogen peroxide (H2O2), and inhibited oxidative stress via MAPK pathways in MIN6 cells. In addition, the complex was able to promote glucose uptake in HepG2 cells. These results will broaden our understanding of LMP-BLF complexes and the applications of polysaccharide-protein complexes in the foods field.