Inhibitory Effect of Fermented Flammulina velutipes Polysaccharides on Mice Intestinal Inflammation

To investigate the effect of Flammulina velutipes polysaccharides (FVPs) on mice intestinal inflammation, FVPs were extracted from Flammulina velutipes (FV) using a solid anaerobic fermentation technique. The antioxidant and anti-inflammatory capacities of FVP and fermented FVP (FFVP) induced by lipopolysaccharide (LPS) were investigated in vitro and in vivo. The results showed that the yield of FFVP (9.44%) was higher than that of FVP (8.65%), but the molecular weight (MW) of FFVP (15,702 Da) was lower than that of FVP (15,961 Da). The antioxidant and anti-inflammatory capacities of FFVP were higher than that of FVP in preventing mice diarrhea, enhancing antioxidant capacities, and reducing the secretion and mRNA expression of interleukin-1 beta (IL-1 beta), IL-6, IL-18, and tumor necrosis factor-alpha (TNF-alpha). The anti-inflammatory mechanisms of FVP and FFVP were analyzed by inhibiting the activation of the NLRP3 signaling pathway using an LPS-induced mice model. This study indicated that FFVP could be used as a functional antioxidant, indicating a potential application in functional food and health products.

Automated summary

This study investigated the antioxidant and anti-inflammatory capacities of Flammulina velutipes polysaccharides (FVPs) and fermented FVP (FFVP) on mice intestinal inflammation. The results showed that FFVP had higher antioxidant and anti-inflammatory activities than FVP, indicating its potential application in functional food and health products. Inhibition of the NLRP3 signaling pathway activation may be one of the anti-inflammatory mechanisms of FVP and FFVP.