The National Edible Fungus Center of Henan University has made important progress in the research on the immunomodulatory effects of Nigella sativa seed polysaccharides

Original Title: The National Edible Fungus Center of Henan University has made important progress in the research on the immunomodulatory effects of Nigella sativa seed polysaccharides

This achievement is supported by the Digestive Tract Microecological Pharmacology and Toxicology Innovation Unit of the Chinese Academy of Medical Sciences, Henan Province Precision Nutrition and Healthy Food and other projects, and cooperated with Hebei Food Inspection and Research Institute and the Egyptian National Agricultural Center to "Immunomodulatory effects of Nigella sativa seed “polysaccharides by gut microbial and proteomic technologies” was published in the “International Journal of Biological Macromolecules (IF 6.

Nigella sativa is a plant of the genus Nigella in the Ranunculaceae family.

This study established by intraperitoneal injection of cyclophosphamide immunosuppressed mice, immunization NSSP Discussion on immunosuppressed mice from intestinal microbiota and proteomics regulation mechanism of action, providing for the development and utilization of NSSP theoretical basis

The results showed that NSSP can significantly increase the immune organ index of mice, improve the structure of the spleen, regulate the levels of cytokines IL-2, IL-4, IL-6 and TNF-α, and increase the levels of mouse ACP, LDH, and T-AOC.

Proteomics studies have shown that NSSP can regulate metabolism-related pathways such as Autoimmune thyroid disease, Primary immunodeficiency, PI3K-Akt signaling pathway, etc.

Intestinal microbial studies have shown that NSSP can significantly increase the diversity of the intestinal flora, improve the composition of the flora, regulate lipid metabolism, polysaccharide synthesis, signal transduction and other pathways that have a beneficial effect on immune regulation

The center has cooperated with the Egyptian National Agricultural Center and Hebei Food Inspection and Research Institute, and has been published in the following journals

Food and Chemical Toxicology https://doi.

International Journal of Biological Macromolecules https://doi.

　　Evidence-based Complementary and Alternative Medicine https://doi.

　　Journal of Food Quality https://doi.

(This article is reproduced by "Food Science Network", and the article comes from the National Edible Fungus Processing Technology Research and Development Professional Center