Ionizing radiation-induced injury often occurs in nuclear accidents or large-dose radiotherapy, leading to acute radiation syndromes characterized by hematopoietic and gastrointestinal injuries even to death. However, current radioprotective drugs are only used in hospitals with unavoidable side effects. Here, we heated the aqueous solution of inulin, a polysaccharide dietary fiber, forming colon-retentive gel as a radiation protector in radiotherapy. Mouse models were established after Co γ-ray irradiation of the total body or abdomen. Inulin gels were orally administered to the mice every day from 3 days pre-radiation to 3 days post-radiation. The hematopoietic system was well protected with good blood cell recovery and cell proliferation in the femur and spleen. Oral inulin gels increased the relative abundances of key commensal microorganisms including f_Lachnospiraceae, Akkermansia, Blautia, and short-chain fatty acids (SCFAs) metabolites. The secretion of the anti-inflammation cytokines IL-22 and IL-10 in the intestinal cells also increased. Similarly, the expression of the tight junction proteins claudin-1 and occludin in the gut mucosa was affected. In an orthotopic murine colorectal cancer model, oral inulin gels followed by 10-Gy abdomen radiation improved the radiotherapy efficiency with low attenuated radiation injury. Taken the data together, these results suggest that oral inulin gels are a bioactive material against ionizing radiation-induced injury.
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http://dx.doi.org/10.1016/j.ijbiomac.2024.139199 | DOI Listing |
Int J Biol Macromol
December 2024
Beijing Institute of Radiation Medicine, Beijing 100850, China. Electronic address:
Ionizing radiation-induced injury often occurs in nuclear accidents or large-dose radiotherapy, leading to acute radiation syndromes characterized by hematopoietic and gastrointestinal injuries even to death. However, current radioprotective drugs are only used in hospitals with unavoidable side effects. Here, we heated the aqueous solution of inulin, a polysaccharide dietary fiber, forming colon-retentive gel as a radiation protector in radiotherapy.
View Article and Find Full Text PDFFood Chem
December 2024
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
In order to explore new fat substitutes, we compared three dietary polysaccharides Pectin(PEC), Inulin (INU), and Konjac glucomannan (KGM) compounded with sheep hoof gelatin using different cross-linking methods [transglutaminase (Tg) enzyme; Tg enzyme & Ca] for the preparation of Semi-interpenetrating polymer network (Semi-IPN) and fully interpenetrating polymer network (IPN) gels. The optimal ratio was determined by comprehensively evaluating the addition of hydrogel to the lamb patties at different ratios. The results showed that PEC-IPN exhibited superior stability and textural properties compared to the Semi-IPN gels and control gels in each group.
View Article and Find Full Text PDFJ Food Sci
December 2024
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.
Gelation of protein-polysaccharide mixtures can help create a variety of distinctive gel systems as compared to single polysaccharide or protein gels. The properties of these functional gels are heavily reliant upon the nature of protein-polysaccharides interactions, their gelling compatibility, and mechanism. Pea protein isolate dispersions (7.
View Article and Find Full Text PDFFoods
November 2024
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility.
View Article and Find Full Text PDFCarbohydr Polym
January 2025
Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil. Electronic address:
Gelled emulsion systems offer promising matrices for encapsulating bioactive compounds, enhancing stability, bioavailability, and controlled release. Incorporating inulin-type dietary fibers into emulsion-filled gels can innovate food products. This study explored the impact of inulin concentration (0-15 % w/w) on visual aspect, microstructure, particle size distribution, creaming stability, rheological behavior, and encapsulation efficiency of emulsions and gelled emulsions with clove bud oil rich in eugenol.
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