Anti-inflammatory effect of lentil hull (Lens culinaris) extract via MAPK/NF-κB signaling pathways and effects of digestive products on intestinal barrier and inflammation in Caco-2 and Raw264.7 co-culture
- DOI
- Language of the publication
- English
- Date
- 2022-04-01
- Type
- Article
- Author(s)
- Peng, Li
- Guo, Fanghua
- Pei, Minjia
- Tsao, Rong
- Wang, Xiaoya
- Jiang, Li
- Sun, Yong
- Xiong, Hua
- Publisher
- Elsevier Ltd.
Abstract
The polyphenol-rich lentil hulls are the by-product of lentils hulling process. In this manuscript, in vitro digestion, Caco-2 cell monolayer and Caco-2/RAW264.7 cell co-culture model were established to explore their anti-inflammatory mechanism, absorption of digestive products (RLD), and impact on the intestinal barrier. Results shown that high dose RLE and GLE could significantly inhibit the secretion of NO (30.23% and 31.08%, respectively), IL-6 (81.48% and 56.82%, respectively) and IL-1β (88.05% and 91.67%, respectively), and down-regulate the protein and mRNA expression of iNOS (56.46% and 45.69%, respectively) and COX-2 (76.53% and 46.65%, respectively), and inhibit the activation of MAPK and NF-κB signaling pathways. Polyphenols can be released from lentil hulls and protocatechuic acid glycoside derivative has the highest content (2205.09 ± 7.02 μg/g DW). Digestive products can be absorbed by intestine to maintain intestinal barrier and play anti-inflammatory effect. Above all, lentil hulls may be a potentially valuable functional dietary resource.
Subject
- Agriculture
Rights
Peer review
Yes
Open access level
Gold
Identifiers
- ISSN
- 1756-4646
Article
- Journal title
- Journal of Functional Foods
- Journal volume
- 92
- Article number
- 105044
- Accepted date
- 2022-03-22
- Submitted date
- 2021-12-13
Citation(s)
Peng, L., Guo, F., Pei, M., Tsao, R., Wang, X., Jiang, L., Sun, Y., & Xiong, H. (2022). Anti-inflammatory effect of lentil hull (Lens Culinaris) extract via MAPK/NF-ΚB signaling pathways and effects of digestive products on intestinal barrier and inflammation in Caco-2 and Raw264.7 co-culture. Journal of Functional Foods, 92, 105044. https://doi.org/10.1016/j.jff.2022.105044