echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Food Articles > The team of Professor Yingmin Jia and Professor Ma Aijin, School of Food and Health, Beijing Technology and Business University: Anti-inflammatory and intestinal flora regulation effects of walnut peptide LPF in the body

    The team of Professor Yingmin Jia and Professor Ma Aijin, School of Food and Health, Beijing Technology and Business University: Anti-inflammatory and intestinal flora regulation effects of walnut peptide LPF in the body

    • Last Update: 2021-12-24
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com
    Editor in charge: Food Science

    0

    Walnut is a kind of functional food with high phytochemical content
    .
    Fat-soluble biologically active substances are a research hotspot in the functional food market

    .
    Inflammatory bowel disease (IBD) is a common chronic gastrointestinal disease

    .
    Ulcerative coltis (UC) is a subtype of IBD, which is manifested as colonic epithelial cell-related mucin damage, innate immune response activation caused by changes in the intestinal environment, and adaptive immune system disorders

    .
    Bioactive peptides extracted from dietary protein have been used in the adjuvant treatment of IBD

    .
    However, so far, there have been few reports on the regulatory effects of walnut derived peptides on UC

    .

    In this study, Tongxin Zhi (first author), Jia Yingmin*, Ma Aijin* and others from the School of Food and Health of Beijing Technology and Business University studied the walnut peptide leucine-proline-phenylalanine (leucine-proline-phenylalanine).
    , LPF) protects and restores colitis in mice induced by dextran sulfate sodium (DSS)

    .
    The changes in body mass, disease activity index score and serum inflammatory cytokine levels can show that peptide LPF can alleviate the severity of symptoms in the development stage of colitis

    .
    In addition, the treatment group showed beneficial effects, including increasing colon length, reducing colon cell apoptosis, reducing the production of inflammatory factors, and the expansion of splenic regulatory T cells during the recovery period

    .
    In addition, 16S rDNA sequencing results showed that 100 mg/kg LPF (M group) reversed the imbalance of the intestinal flora of colitis mice

    .
    This includes the stages of development of colitis, flora diversity partial recovery, Lachnospiraceae (
    Lachnospiraceae ) and rumen Cocci Section ( Ruminococcaceae ) increase in relative abundance
    .
    In addition, compared with the DSS group, the composition of the intestinal flora in the M group continued to improve during the recovery period of colitis, the relative abundance of beneficial genera increased, and the abundance of potentially harmful genera decreased

    .

    In summary, the walnut peptide LPF can relieve the symptoms of colitis and promote recovery by reducing cell apoptosis, anti-inflammatory effects and regulating intestinal flora
    .
    This research supports the use of walnut peptide LPF as a functional food additive to prevent and relieve colitis

    .
    The absorption and metabolism mechanism of walnut peptide LPF in the body and the potential influence of intestinal flora on its anti-inflammatory response need further research

    .


    Project funding:

    Hebei Province Major Scientific and Technological Achievement Transformation Project (Project No.
    21287101Z)
    Hebei Province Innovation and Entrepreneurship Team Project (Project No.
    215A7102D)

    Corresponding author introduction


    Professor Yingmin Jia

    School of Food and Health, Beijing Technology and Business University

    Jia Yingmin, Doctor of Science, Professor, Doctoral Supervisor, Master Supervisor
    .

    The main research areas
    Mainly engaged in enzyme and protein engineering, food microbiology research
    Main academic achievements (topics, papers, awards, patents, etc.
    )

    He has presided over the completion of a number of major national, provincial and ministerial research projects.
    He has won 2 provincial and ministerial-level scientific and technological progress first prizes and 2 scientific and technological progress second prizes.
    1 Provincial Excellent Teaching Achievement First Prize; Obtained a number of national invention patents; Published more than 100 academic papers; Editor-in-chief of the National Tenth Five-Year Plan textbook and one textbook for the 21st century

    .
    Currently, he is in charge of the National Natural Science Foundation of China "Study on the structure analysis and antibacterial mechanism of Brevilacterin of Brevilacterin" and the Beijing Natural Science Foundation of "Research on the Biological Resistance of Brevilacterin of Brevilacterin"

    .


    Professor Ma Aijin

    School of Food and Health, Beijing Technology and Business University

    Ma Aijin, professor, doctoral supervisor, and expert on special government allowances from the State Council
    .
    The main research areas include food and bio-technology and standardization

    .
    In recent years, he has presided over the National Key Research and Development Program of the Ministry of Science and Technology "Research on Common Technical Standards for Biological Industry (2016YFF0202300)" and the National Natural Science Foundation of China "Shrimp sarcoplasmin and its subunit allergenicity and structure-activity relationship Research (31972184)" and more than 30 scientific research projects; presided over and participated in 70 national standards, won 13 provincial and ministerial scientific and technological achievement awards, edited and participated in editing 12 books , and published more than 80 papers in journals such as
    Food Hydrocolloids and Food Chemistry Articles
    .
    He is currently the vice chairman of the National Standardization Technical Committee for Meat, Poultry and Egg Products, a member of the National Standardization Technical Committee for Biochemical Testing, the vice chairman of the Edible Mushroom Postharvest and Processing Industry Branch of the Chinese Mycological Society, a member of the Leading Analysis Expert Committee for Special Food Sampling Inspection,
    Food and Agricultural Immunology editorial, Hebei walnut nutritional function and processing technology Key laboratory academic Committee director
    .


    The article "Anti-Inflammatory and Gut Microbiota Regulatory Effects of Walnut Protein Derived Peptide LPF In Vivo " was published online at Food Research International on December 8, 2021



    This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.