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KMID : 1007520190280061871
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Food Science and Biotechnology
2019 Volume.28 No. 6 p.1871 ~ p.1879
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Anti-inflammatory, anti-oxidative stress effect of Phascolosoma esculenta oligosaccharides on Escherichia coli-induced sepsis mice
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Yang Zhihao
Pan Ying
Chen Jiong
Zhang Hao
Wei Hua
Wu Zufang
Liu Lianliang
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Abstract
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Bacterial infection is the most common cause of sepsis. In this study, Phascolosoma esculenta oligosaccharides (PEOs) were prepared to evaluate their resistance against E. coli-induced sepsis. HPLC?MS and FT-IR indicated that PEOs were composed of d-glucosyl, d-galactosyl, with small amount of d-mannosyl, d-arabinosyl and residues with α- and β-type linkage. Different dosage administrations of PEOs for 30 days significantly improved ICR mice survival rate and bacterial clearance ability (P?
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KEYWORD
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Phascolosoma esculenta oligosaccharides, Sepsis, Oxidative stress, Inflammation
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