Oral pre-administration of Purslane polysaccharides enhance immune responses to inactivated foot-and-mouth disease vaccine in mice

Zhao, Rui; Meng, Xiangyu; Jia, Guiyan; Yu, Yao; Song, Bocui

doi:10.1186/s12917-019-1782-3

Cited by 11 publications

(5 citation statements)

References 32 publications

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“…Purslane extract (PE) has good antioxidant activity 20 because it contains polyphenols, small‐chain organic acids and saccharides. As a potential natural antioxidant, purslane has superior properties, including good stability, non‐toxicity and medicinal value, compared to synthetic antioxidants 21,22 . In addition, it is a popular in low‐calorie product and has health care efficacy.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Wang

Zhang

et al. 2020

J Sci Food Agric

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BACKGROUND Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH), 2,2'‐azinobis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed. RESULTS PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC50) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL–1, respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation. CONCLUSION PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Wang

Zhang

et al. 2020

J Sci Food Agric

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“…Our previous researches have showed that POL-P could increase the FMDV-speci c antibody production in mice immunized with FMD vaccines [10]. In the present study, the structural features of POL-P and the molecular mechanism were revealed in detail.…”

Section: Discussionmentioning

confidence: 61%

“…Portulaca oleracea L. polysaccharides (POL-P) have many pharmacological activities, such as antitumor, antioxidation and antiviral [7][8][9]. Our published paper have showed that POL-P could increase the IgG and isotypes antibody titers, promote SIgA secretion of intestinal mucosa in mice immunized with foot and mouth disease (FMD) vaccines [10]. However, the structural features and the mechanism of action are still unexplored.…”

Section: Introductionmentioning

confidence: 99%

Effects and mechanisms of Portulaca oleracea L. polysaccharides on the activation of dendritic cells derived from mice immunized with FMD vaccine

Zhao

Zhou

Zhao³

et al. 2022

Preprint

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Background Our previous study has showed that Portulaca oleracea L. (POL-P), as an immunoenhancer, could increase the IgG and isotypes antibody titers in mice immunized with foot and mouth disease (FMD) vaccines. However, the structural features and the mechanism of action are still unclear. Enhancing antigen presentation is one of the main ways that immunoenhancer boost immune response. Dendritic cells (DCs) are the most potent antigen presenting cell (APC), which stimulate the initial T cells directly and initiate the specific immune responses. In addition to extracellular factors and intracellular genetic factors, epigenetics plays a major role in the regulation of DCs. In this study, we obtained POL-P, and structural features and monosaccharide composition were analyzed. We evaluated the effect of POL-P on functional maturation of DCs derived from mice immunized with foot and mouth disease (FMD) vaccine and explored the related mechanism responsible for immunoenhancer. The levels of protein and gene related to IL-12p35 and IL-12p40 were determined by western blot and chromatin immunoprecipitation (ChIP) assays. The expressions of TLR2, TLR4 receptors and the downstream molecules of MyD88 and NF-κB were examined using immunohistochemistry. Results The average molecular weight (Mw) of the POL-P was 4×104 Da. The monosaccharide composition of the POL-P was mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose with a relative mass of 1.2%, 13.2%, 33.5%, 1.2%, 3.3%, 32.2% and 15.4%, respectively. We concluded that co-administration of POL-P with the FMD vaccine could significantly promote DCs maturation of phenotype and the immune function. In addition, the acetylation level of histone H3 of IL-12 was closely connected with the immune activity of DCs. Moreover, POL-P induced immune response was related to up-regulating protein expression of TLR2, TLR4, MyD88 and NF-κB in DCs. Conclusions Our evidence suggested that POL-P could be a potential immunostimulant in the regulation of DCs maturation for FMD vaccine.

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“…Another study evaluated the potential of pre-administration of oral POL-P3b as an immunostimulator on foot-and-mouth disease vaccines. Similarly, the results suggested that dietary POL-P3b supplementation could enhance the immune response, including humoral and cellular responses [131].…”

Section: Immunomodulatory Effectsmentioning

confidence: 86%

Nutritional values, bioactive compounds and health benefits of purslane ( Portulaca oleracea L.): a comprehensive review

Li,

Xiao,

Yan

et al. 2024

Food Science and Human Wellness

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Portulaca oleracea L., commonly known as purslane, is a worldwide weed species belonging to the family Portulacaceae and has been known as "Global Panacea". As one of the most widely consumed green vegetable and medicinal plants around the world, it has recently been re-evaluated as a potential "new crop" due to the properties that differentiate it as one of the best vegetable sources of omega-3 fatty acid (α-linolenic acid), as well as a variety of nutrients and phytochemicals. Accordingly, emerging research has found that purslane exhibits health-promoting properties like anti-inflammatory, anti-hyperglycemic, antioxidant, neuroprotective, and immunomodulatory. These findings suggest that this species possesses a potential using as a dietary supplement beyond potherb and traditional medicine. This review systematically summarizes the up-to-date research carried out on purslane, which includes the nutritional compositions, bioactive compounds, and health benefits it exerts as well as limitations, challenges, and future directions of research. Finally, we hope that this review would provide purslane with a comprehensive reference and future scope as functional and health-promoting food for disease prevention and treatment.

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Oral pre-administration of Purslane polysaccharides enhance immune responses to inactivated foot-and-mouth disease vaccine in mice

Cited by 11 publications

References 32 publications

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

Effects and mechanisms of Portulaca oleracea L. polysaccharides on the activation of dendritic cells derived from mice immunized with FMD vaccine

Nutritional values, bioactive compounds and health benefits of purslane ( Portulaca oleracea L.): a comprehensive review

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