A novel macromolecular extract screened from satsuma with pro-inflammatory effect

Yan, Huiqing; Ji, Qun; Chen, Doudou; Wu, Jicheng; Peng, Shuang; Ma, Zhaocheng; Deng, Xiuxin

doi:10.1039/c3fo60411j

Cited by 13 publications

(22 citation statements)

References 27 publications

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“…Based on previous studies by Yan et al 7 and Huang et al , 3 we found that the pro-inflammatory components of litchi were present in water-soluble extracts and were likely to be proteins. The LWP extract from litchi fruit significantly activated the release of the pro-inflammatory mediators IL-1β , iNOS and COX-2 , and the anti-inflammatory mediator HO-1 in the RAW264.7 murine macrophage cell line.…”

Section: Discussionmentioning

confidence: 61%

“…In our previous study, we found that pro-inflammatory substances of the ‘heating’ fruit satsuma consisted of specific proteins by performing a systematic screen of substances from satsuma fruit in the RAW264.7 murine macrophage cell line. 7 In contrast, LPS-induced prostaglandin E2 production was inhibited by an extract from the ‘cooling’ fruit bitter gourd. The expression levels of NF-kappa B, iNOS and COX-2 proteins were significantly inhibited by wild bitter gourd extracts.…”

Section: Introductionmentioning

confidence: 98%

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Pro-inflammatory effects of a litchi protein extract in murine RAW264.7 macrophages

Wang

Yan

et al. 2016

Hortic Res

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It has been observed that the consumption of litchi often causes symptoms characterized by itching or sore throat, gum swelling, oral cavity ulcers and even fever and inflammation, which significantly impair the quality of life of a large population. Using the RAW264.7 cell line, a step-by-step strategy was used to screen for the components in litchi fruits that elicited adverse reactions. The adverse reaction fractions were identified by mass spectrometry and analyzed using the SMART program, and a sequence alignment of the homologous proteins was performed. MTT tests were used to determine the cytotoxicity of a litchi protein extract in RAW264.7 macrophages, and real-time PCR was applied to analyze the expression of inflammatory genes in the RAW264.7 cells treated with lipopolysaccharide or the litchi protein extract. The results showed that the litchi water-soluble protein extract could increase the production of the pro-inflammatory mediators IL-1β, iNOS and COX-2, and the anti-inflammatory mediator HO-1 in the RAW264.7 cell line. The 14-3-3-like proteins GF14 lambda, GF14 omega and GF14 upsilon were likely the candidate proteins that caused the adverse effects.

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Section: Discussionmentioning

confidence: 61%

Section: Introductionmentioning

confidence: 98%

Pro-inflammatory effects of a litchi protein extract in murine RAW264.7 macrophages

Wang

Yan

et al. 2016

Hortic Res

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“…Each protein gel band was destained, cleaned, and digested in-gel with sequencing grade modified trypsin, as described in literature (Thangthaeng et al, 2011 ; Yan et al, 2014 ).…”

Section: Methodsmentioning

confidence: 99%

“…The protein identification work was carried out at ProtTech Inc. (Phoenixville, PA, USA) using the Nano-LC-ESI-MS/MS for peptide sequencing, which can identify proteins with an ultra-high sensitivity. The same service with similar HPLC and LC-MS/MS settings has been used successfully in numerous proteomic analyses in literature (Thangthaeng et al, 2011 ; Abdelmegeed et al, 2013 ; Yan et al, 2014 ; Li et al, 2015 ). Briefly, the above prepared, trypsin-digested peptides mixture was subjected to a LC-MS/MS system, in which HPLC with a reverse phase C18 column (75 μm ID) was in-line coupled to a quadrupole ion trap mass spectrometer (LCQ Deca XP PLUS, Thermo, Palo Alto, CA).…”

Section: Methodsmentioning

confidence: 99%

Identifying the ionically bound cell wall and intracellular glycoside hydrolases in late growth stage Arabidopsis stems: implications for the genetic engineering of bioenergy crops

et al. 2015

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Identifying the cell wall-ionically bound glycoside hydrolases (GHs) in Arabidopsis stems is important for understanding the regulation of cell wall integrity. For cell wall proteomics studies, the preparation of clean cell wall fractions is a challenge since cell walls constitute an open compartment, which is more likely to contain a mixture of intracellular and extracellular proteins due to cell leakage at the late growth stage. Here, we utilize a CaCl2-extraction procedure to isolate non-structural proteins from Arabidopsis whole stems, followed by the in-solution and in-gel digestion methods coupled with Nano-LC-MS/MS, bioinformatics and literature analyses. This has led to the identification of 75 proteins identified using the in-solution method and 236 proteins identified by the in-gel method, among which about 10% of proteins predicted to be secreted. Together, eight cell wall proteins, namely AT1G75040, AT5G26000, AT3G57260, AT4G21650, AT3G52960, AT3G49120, AT5G49360, and AT3G14067, were identified by the in-solution method; among them, three were the GHs (AT5G26000, myrosinase 1, GH1; AT3G57260, β-1,3-glucanase 2, GH17; AT5G49360, bifunctional XYL 1/α-L-arabinofuranosidase, GH3). Moreover, four more GHs: AT4G30270 (xyloglucan endotransferase, GH16), AT1G68560 (bifunctional α-l-arabinofuranosidase/XYL, GH31), AT1G12240 (invertase, GH32) and AT2G28470 (β-galactosidase 8, GH35), were identified by the in-gel solution method only. Notably, more than half of above identified GHs are xylan- or hemicellulose-modifying enzymes, and will likely have an impact on cellulose accessibility, which is a critical factor for downstream enzymatic hydrolysis of plant tissues for biofuels production. The implications of these cell wall proteins identified at the late growth stage for the genetic engineering of bioenergy crops are discussed.

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“…Certain foods, such as litchi, longan, mango, durian, orange, chili, pepper, etc., are known as "heating" food in traditional Chinese medicine. Excessive consumption of "heating" foods by some people can cause a number of disorders such as red and swollen eyes, acne, sores and ulcers in the mouth and tongue, swollen gums, sore throat, yellow urine, constipation and other symptoms, which are known as "shanghuo" (heating-up) in Chinese medicine [1][2][3] . Studies have shown that "heating" foods such as litchi and citrus cause "shanghuo" mainly through systemic low-grade in ammatory reactions caused by some macromolecular substances in food, but the exact mechanism is not clear [4][5][6] .…”

Section: Introductionmentioning

confidence: 99%

Effects of Litchi on Systemic Low-Grade Inflammation and the Structure and Function of Gut Microbiota in HFA Mice

Sun

Wang

Sun

et al. 2020

Preprint

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Background: Certain foods are known as “heating” foods in Chinese medicine as over consumption of them can lead to symptoms known as “heating up”, which have been shown to be symptoms of systemic low-grade inflammation. However, the mechanism by which these foods cause inflammation is not clear. In this study, we investigated dysbacteriosis of gut microbiota as a possible cause of inflammation by litchi, a typical “heating” food. Human flora-associated (HFA) mice model was constructed by first sterilizing their guts by oral administration of antibiotics, and then transplantation of fecal microbial suspension from a healthy human adult. After gavaging the mice with litchi powder suspension at low, medium and high doses (400, 800, 1600 mg/kg·d-1 respectively) for 7 days, the serum level of inflammatory cytokines, gut microbiota and the integrity of intestinal mucosal barrier were measured.Result: The intervention of litchi significantly increased the diversity of mice gut flora. The ratio of Bacteroidetes/Firmicutes and the abundance of Actinobacteria increased significantly. At the genus level, the abundance of Phascolarctobacterium, Akkermansia, Megasomonas and Lactobacillus generally decreased, while the abundance of Prevotella and Bacteroides increased significantly, especially in the high litchi dose group. The abundance of Bilophila increased significantly only in high dose group. litchi intervention caused serum TNF-α level to increase by more than two times and LPS level to double, but a decrease in IL-1β and IL-6 levels. Medium and high dose litchi intervention caused a widening of intestinal epithelial cell junction complex, and general weakening of the intestinal mucosal barrier as well as reduced efficiency of gut microbiota in energy conversion. Conclusion: This study confirmed the notion in Chinese medicine that as a “heating” food, litchi when consumed excessively can lead to low degree systematic inflammation and demonstrated that this is linked to its ability to cause dysbacteriosis of the gut microbiota and weakening of the intestinal mucosal tissues.

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A novel macromolecular extract screened from satsuma with pro-inflammatory effect

Cited by 13 publications

References 27 publications

Pro-inflammatory effects of a litchi protein extract in murine RAW264.7 macrophages

Pro-inflammatory effects of a litchi protein extract in murine RAW264.7 macrophages

Identifying the ionically bound cell wall and intracellular glycoside hydrolases in late growth stage Arabidopsis stems: implications for the genetic engineering of bioenergy crops

Effects of Litchi on Systemic Low-Grade Inflammation and the Structure and Function of Gut Microbiota in HFA Mice

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