山东农业大学食品学院食品工程系郑振佳副教授团队在Carbohydrate Polymers发表题目为“Structure-anti-inflammatory activity relationship of garlic fructans in mice with dextran sulfate sodium-induced colitis: Impact of chain length”研究论文（大蒜果聚糖在葡聚糖硫酸钠诱发的结肠炎小鼠中的结构-抗炎活性关系：链长的影响）。摘要： 本研究探讨了不同链长的大蒜寡糖/多糖对小鼠葡聚糖硫酸钠（DSS）诱发的结肠炎的保护作用，并阐明了其结构与功能的关系。研究结果表明，口服大蒜寡糖/多糖可降低小鼠结肠疾病活动指数，减少结肠缩短和脾脏肿大，改善小鼠结肠病理损伤。结肠促炎/抗炎细胞因子失调明显缓解，同时抗氧化酶上调，TLR4-MyD88-NF-κB信号通路阻断，肠道屏障完整性增强，SCFA生成恢复。大蒜寡糖/多糖还通过扩大有益菌群和抑制有害菌群生长来逆转结肠炎小鼠的肠道菌群失调。高分子量多糖对小鼠 DSS 诱发的结肠炎症状的缓解作用比低分子量寡糖/多糖更强，这可能是因为它们在结肠中发酵的能力更强。总之，这项研究证明了大蒜寡糖/多糖的抗炎作用，并揭示了高分子量多糖级分在缓解 DSS 诱发的结肠炎方面更有效。研究结果：3.1 不同分子量的大蒜寡糖/多糖的制备3.2 单糖组成和核磁共振分析Fig. 1. Preparation procedure (A), molecular weight (Mw) distribution (B), and monosaccharide composition (C) of garlic polysaccharides (GPs) and the resulting three oligo/poly-saccharide fractions from garlic.3.3. GP 和三种寡糖/多糖组分的模拟胃肠道消化Fig. 2. Simulated gastrointestinal digestion of GPs and the resulting three oligo/poly-saccharide fractions.3.4. 不同分子量的大蒜寡糖/多糖缓解DSS诱发的结肠炎Fig. 3. Effects of three garlic oligo/poly-saccharides with different Mws and their mixtures on the DSS-induced colitis-related symptoms.3.4.8. 肠道菌群的组成和丰度Fig. 4. Effects of three garlic oligo/poly-saccharides with different Mws and their mixtures on the α and β diversity of the gut microbiota (n = 6).Fig. 5. Effects of three garlic oligo/poly-saccharides with different Mws and their mixtures on the community structure of gut microbiota in colitis mice at the phylum level (A) and genus level (B).3.4.10. 肠道菌群与抗氧化酶、炎症细胞因子和 SCFA 的相关性Fig. 6. Correlation analysis between intestinal bacteria and pro/anti-inflammatory cytokines, antioxidant indicators and SCFA content based on heatmap.原文链接：https://doi.org/10.1016/j.carbpol.2024.122582
