The Study on Investigating Effects of Seaweed Carbohydrates on Modulating Intestinal Immunity and Microbiota in a Murine Model of Food Allergy and Screening Enteric Strains for the Development of Seaweed Fermented Products with Anti-Allergic Activity(1/3)

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簡歷

基本資料

Project title

Code/計畫編號

MOST109-2320-B019-007-MY3

Translated Name/計畫中文名

探討海藻醣類成分於小鼠食物過敏模式中調節腸道免疫及菌叢之效用並篩選腸道菌株用於抗過敏海藻發酵產品之開發(1/3)

Project Coordinator/計畫主持人

Chung-Hsiung Huang

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=13532209

Year

2020

Start date/計畫起

01-08-2020

Expected Completion/計畫迄

31-07-2021

Bugetid/研究經費

1100千元

ResearchField/研究領域

食品科技(農)

Description

Abstract

"過去文獻顯示海藻多醣具有抗過敏潛力。然而，其作用機制及對於腸道菌叢之影響尚未明瞭。此外，有關海藻寡糖免疫活性之文獻相當有限。申請人於預試驗發現經口投予紫菜（紅藻）、馬尾藻（褐藻）及石蓴（綠藻）寡醣於食物過敏小鼠後具有不等程度減緩過敏性下痢及腸道發炎之效用。然而，此三種寡醣之免疫及腸道菌叢調節效用並不相同，顯示不同來源海藻寡醣之作用機制不同。申請人過去於相同食物過敏模式中發現過敏性下痢嚴重程度與腸道菌叢多樣性及組成相關，推測海藻寡醣所誘導之腸道菌株或其於腸道內之發酵產物具調節腸道免疫及減緩過敏性腸炎之效用。因此，本計畫之目的在於探討海藻醣類成分及藻粉、藻渣於小鼠食物過敏模式中調節腸道免疫及菌叢之效用，並篩選腸道菌株用於抗過敏海藻發酵產品之開發。第一年的研究工作包括（1）製備紫菜、馬尾藻及石蓴之全藻粉、多醣、寡醣及萃取後之藻渣；（2）篩選上述製品經口投予食物過敏小鼠後減緩過敏性腸炎之有效配方；（3）探討有效配方之免疫調節作用。第二年研究工作包括：（1）分析投予有效配方小鼠之腸道菌叢組成並比較其與對照組之差異；（2）分離、鑑定並培養有效配方所誘導之非病原性腸道菌株；（3）離體測試所分離之腸道菌株對於腸道上皮細胞及抗原專一性T細胞免疫反應之影響。第三年的研究工作包括（1）腸道分離株與有效配方發酵條件之建立；（2）發酵液之胞外及胞內產物對於腸道上皮細胞及抗原專一性T細胞之影響；（3）測試經口投予發酵液胞外、胞內產物減緩小鼠食物過敏及免疫調節之效用。基於上述，預期可篩選出具免疫調節、抗過敏及調節腸道菌叢活性之海藻成分及配方並釐清其作用機制。此外，所分離之腸道菌株及海藻配方之發酵產物預期可開發為抗過敏及腸道保健產品。此計畫預期結果可以建立起海藻成分以腸道菌株發酵與可再生之生物利用之新穎概念。" Previous studies have demonstrated the anti-allergic potential of seaweed polysaccharides. However, the action mechanism and impact of seaweed polysaccharides on enteric microbiota remain unclear. Additionally, available references pertaining to the immunomodulatory activities of seaweed oligosaccharides are limited. In the preliminary results, oral administration of oligosaccharides isolated from Porphyra sp., Sargassum sp. and Ulva sp. attenuated diarrhea and allergen-induced intestinal inflammation in mice with food allergy. However, the impact of these oligosaccharides on modulating immune responses and enteric microbiota was different, indicating that the action mechanism of oligosaccharides from different kinds of seaweed is distinct. In the same food allergy model, the applicant has found that the severity of allergic diarrhea was closely associated with the diversity and composition of enteric microbiota. Therefore, it is speculated that seaweed oligosaccharides-induced enteric bacterial strains or their fermented products are potential to modulate intestinal immunity and to attenuate allergen-induced intestinal inflammation. The objective of this project is to investigate the effects of seaweed powder, polysaccharides, oligosaccharides and the residue of seaweed extract on modulating intestinal immunity and enteric microbiota in a murine model of food allergy and to screen enteric bacterial strains for the development of seaweed fermented products with anti-allergic activity. In the first year, planed works include: (1) preparation of whole seaweed powder, polysaccharides, oligosaccharides and the residue of seaweed extract from Porphyra sp., Sargassum sp. and Ulva sp; (2) screening effective formulations by evaluating the attenuation of allergen-induced intestinal inflammation in mice orally treated with seaweed formulations; (3) exploring the immunomodulatory effects of effective seaweed formulations. In the second year, planed works include: (1) comparing the profile of enteric microbiota in mice treated with effective seaweed formulations to that in the control mice; (2) isolating, identifying and culturing the non-pathogenic enteric strains increased by the ingestion of effective seaweed formulations; (3) investigating the in vitro impact of isolated enteric strains on intestinal epithelial Caco-2 cells and antigen-specific T cell immunity. In the third year, planed works include: (1) establishment of optimal fermentation process of isolated strains and seaweed formulations; (2) elucidating the impact of extracellular and intracellular products contained in the fermentation broth on intestinal epithelial Caco-2 cells and antigen-specific T cell immunity; (3) investigating the anti-allergic effects of extracellular and intracellular products contained in the fermentation broth in a murine model of food allergy.Based on the above description, it is expected that the seaweed carbohydrate ingredients and formulations with effects on modulating immune responses, alleviating allergy and ameliorating enteric dysbiosis can be identified, and their action mechanisms will be clarified. In addition, the fermented products containing isolated enteric strains and seaweed formulations are potential to be developed as anti-allergy and intestinal care products. The anticipated results will support the novel concept of seaweed components fermented by enteric strains and renewable bio-industry of seaweed.

Keyword(s)

海藻多醣
海藻寡醣
藻渣
發酵
腸道菌
食物過敏
seaweed polysaccharides
seaweed oligosaccharides
seaweed residues
fermentation
enteric microbiota
food allergy