Oligosaccharides from Agar Inhibit Pro-Inflammatory Mediator Release by Inducing Heme Oxygenase 1

Enoki, Tatsuji; Okuda, Shinji; Kudo, Yoko; Takashima, Fuyuko; Sagawa, Hiroaki; Kato, Ikunoshin

doi:10.1271/bbb.90803

Cited by 90 publications

(61 citation statements)

References 22 publications

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“…AGOs have repeating agarobiose units composed of d-galactose at the non-reducing end and 3,6-anhydro-l-galactose at the reducing end. AGOs contain four kinds of oligosaccharides which have different degrees of polymerization, termed agarobiose, agarotetraose, agarohexaose, and agarooctaose, respectively (10).…”

Section: Preparation Of Agaro-oligosaccharidesmentioning

confidence: 99%

“…Whereas insoluble dietary fiber promotes colonic motility and gastrointestinal function mainly through physical bulking effects, soluble dietary fiber such as resistant maltodextrin and oligofructose has shown diverse health benefits both locally in the gastrointestinal tract and systemically throughout the body (8,9). Agarose, the main component of polysaccharides in agar, is hydrolyzed easily in acetic conditions to yield water soluble oligosaccharides (10). The resultant oligosaccharides, which are agaro-oligosaccharides (AGOs; Agaphytose TM ), have been investigated widely in terms of their structure and bioactivity (11)(12)(13)(14).…”

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confidence: 99%

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Agaro-Oligosaccharides Regulate Gut Microbiota and Adipose Tissue Accumulation in Mice

Higashimura

Baba

Inoüe

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Summary Gut microbiota are deeply associated with the prevalence of obesity. Agarose is hydrolyzed easily to yield oligosaccharides, designated as agaro-oligosaccharides (AGO). This study evaluated the effects of AGO on obese phenotype and gut microbial composition in mice. Mice were administered AGO in drinking water (AGO-receiving mice). 16S rRNA gene sequencing analyses revealed their fecal microbiota profiles. Serum bile acids were ascertained using a LC-MS/MS system. Compared to the control group, AGO administration significantly reduced epididymal adipose tissue weights and serum non-esterified fatty acid concentrations, but the cecal content weights were increased. Data from the serum bile acid profile show that concentrations of primary bile acids (cholic acid and chenodeoxycholic acid), but not those of secondary bile acids (deoxycholic acid, lithocholic acid, and ursodeoxycholic acid), tended to increase in AGO-receiving mice. 16S rRNA gene sequencing analyses showed that the relative abundances of 15 taxa differed significantly in AGO-receiving mice. Of these, the relative abundances of Rikenellaceae and Lachnospiraceae were found to be positively correlated with epididymal adipose tissue weight. The relative abundances of Bacteroides and Ruminococcus were correlated negatively with epididymal adipose tissue weight. Although the definitive role of gut microbes of AGO-received mice is still unknown, our data demonstrate the possibility that AGO administration affects the gut microbial composition and inhibits obesity in mice.

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Section: Preparation Of Agaro-oligosaccharidesmentioning

confidence: 99%

mentioning

confidence: 99%

Agaro-Oligosaccharides Regulate Gut Microbiota and Adipose Tissue Accumulation in Mice

Higashimura

Baba

Inoüe

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…In particular, oligosaccharides and compounds containing the reducing 3,6-anhydro-L-galactose unit, such as agarobiose, agarotetraose and agarohexaose can suppress nitric oxide, prostaglandin E2 and pro-infl ammatory cytokine production in vitro (Enoki et al, 2010;Kobayashi et al, 2003). The presence of the anhydro unit at the reducing terminal end appears to play a crucial role in these activities.…”

Section: Introductionmentioning

confidence: 99%

Production of agaro- and carra-oligosaccharides by partial acid hydrolysis of galactans

Ducatti¹,

Colodi²,

Gonçalves³

et al. 2011

Rev. bras. farmacogn.

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Agaro-and carra-oligosaccharides were produced by partial acid hydrolysis of commercial agarose and kappa-carrageenan. Di-and tetrasaccharides were purified by gel filtration chromatography and characterized by NMR (1D and 2D) spectroscopy and ESIMS. The following oligosaccharides were obtained: agarobiose, agarotetraose, kappa-carrabiose and kappa-carratetraose. Agarobiose and agarotetraose were used as standards to develop a high performance size exclusion chromatography (HPSEC) method which was utilized to study the hydrolysis rate of agarose and oligosaccharide production. Six hours of hydrolysis (0.1 M TFA, 65 o C) produced mainly di-and tetrasaccharides. The methodology for oligosaccharide production and evaluation developed in the present work shows good potential for the production of bioactive oligosaccharides. Keywords:agaro-oligosaccharides carra-oligosaccharides partial acid hydrolysis 3,6-anhydro-galactose agarose kappa-carrageenan

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“…October 2014 | Volume 1 | Article 46 | 1 considered of particular interest in the production of functional foods (Chen et al, 2006;Enoki et al, 2010;Ramnani et al, 2012). Hydrolysis can be promoted by either α-agarases (E.C.…”

Section: Agarasesmentioning

confidence: 99%

Marine enzymes and food industry: insight on existing and potential interactions

Fernandes

2014

Front. Mar. Sci.

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Evidence that support the marine environment as source of useful biocatalysts for application in several areas of industry pile up, both as scientific reports or patent applications. Marine microorganisms have to endure habitats characterized by extreme conditions of salinity, temperature or pressure. Their enzymes present concomitant features, viz. thermostability or halostability, which are appealing for practical applications. The food sector is a field where enzymes are used, given their specificity, compliance with strict regulations, relatively mild operational conditions required and environmental friendly nature. The specific features presented by marine enzymes can be advantageously used both for process improvement or to develop new processes and products. In the present review the role of relevant types of enzymes for the food sector is described and recent findings on those enzymes from marine are put into context. The information provided is illustrative that in spite of the relative novelty concerning the use of marine enzymes within the scope of the food sector, some processes have reached commercial status and promising results are being obtained with several others. Moreover, there is still a vast field of resources for enzyme activity to be explored, namely since the screening process that has been considerably improved with the contribution of metagenomic libraries. It can thus be considered that future and exciting developments can be expected concerning the use of marine enzymes in the food and feed areas.

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Oligosaccharides from Agar Inhibit Pro-Inflammatory Mediator Release by Inducing Heme Oxygenase 1

Cited by 90 publications

References 22 publications

Agaro-Oligosaccharides Regulate Gut Microbiota and Adipose Tissue Accumulation in Mice

Agaro-Oligosaccharides Regulate Gut Microbiota and Adipose Tissue Accumulation in Mice

Production of agaro- and carra-oligosaccharides by partial acid hydrolysis of galactans

Marine enzymes and food industry: insight on existing and potential interactions

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