Pectic polysaccharide from Nelumbo nucifera leaves promotes intestinal antioxidant defense in vitro and in vivo

Author:

Huang Chao123,Peng Xi1,Pang De-Jiang4,Li Juan5,Paulsen Berit Smestad6,Rise Frode7,Chen Yu-Long8,Chen Zheng-Li23,Jia Ren-Yong3,Li Li-Xia1,Song Xu1,Feng Bin9ORCID,Yin Zhong-Qiong1ORCID,Zou Yuan-Feng23ORCID

Affiliation:

1. Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, P.R. China

2. Laboratory of Experimental Animal Disease Model, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, P.R. China

3. Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, P.R. China

4. Neuroscience & Metabolism Research, Sichuan University and Collaborative Innovation Center, Chengdu 610041, China

5. Institute of Animal Science; Chengdu Academy of Agriculture and Forestry Sciences, Chengdu, Sichuan Province, 611130, China

6. Department of Pharmacy, Section Pharmaceutical Chemistry, Area Pharmacognosy, University of Oslo, P.O. Box 1068, Blindern, 0316 Oslo, Norway

7. Department of Chemistry, University of Oslo, P.O. Box 1033, Blindern, 0315 Oslo, Norway

8. Sichuan Academy of Forestry, Ecological Restoration and Conservation on Forest and Wetland Key Laboratory of Sichuan Province. Chengdu, Sichuan, 610081, China

9. Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, P.R. China

Abstract

A pectic polysaccharide NNLP-I-I from lotus leaves exhibited antioxidant property through regulating Nrf2-mediated intestinal antioxidant defense system, which will be valuable for its further applications on the treatments of intestinal diseases.

Funder

Department of Science and Technology of Sichuan Province

Sichuan Veterinary Medicine and Drug Innovation Group of China Agricultural Research System

Norges Forskningsråd

Universitetet i Oslo

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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