Donkey milk lysozyme ameliorates dextran sulfate sodium-induced colitis by improving intestinal barrier function and gut microbiota composition

Bibliographic Details
Title: Donkey milk lysozyme ameliorates dextran sulfate sodium-induced colitis by improving intestinal barrier function and gut microbiota composition
Authors: Lun Jiang, Jiayi Lv, Jingwen Liu, Xianghui Hao, Fazheng Ren, Huiyuan Guo
Source: Journal of Functional Foods, Vol 48, Iss , Pp 144-152 (2018)
Publisher Information: Elsevier, 2018.
Publication Year: 2018
Collection: LCC:Nutrition. Foods and food supply
Subject Terms: Donkey milk lysozyme, Colitis, Dextran sulfate sodium, Intestinal barrier function, Gut microbiota composition, Crystal structure, Nutrition. Foods and food supply, TX341-641
More Details: Donkey milk lysozyme (DML) is a potential therapeutic agent for inflammatory bowel disease (IBD), while the mechanism remains obscure. Here, we reported that DML ameliorated weight loss, colon damage and mucosal inflammation in colitis mice. Additionally, DML increased the expression of occluding and zonula occludens-1, and reduced that of claudin-2, thus improving mechanical barrier function. It also inhibited the expression of tumour necrosis factor-α and interleukin-13, and reduced the myeloperoxidase level for strengthen of immune barrier function. DML increased gut microbiota composition diversity, promoting growth of probiotics and inhibiting pernicious bacteria, indicating that DML played an important role in microbial barrier function. The X-ray structure of DML was determined, which contained a core structure with conserved active site. The different conformation and residues of binding subsites may indicate diverse binding ability to substrates. These results suggested that oral administration of DML is a promising novel therapeutic for treatment of IBD.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 1756-4646
Relation: http://www.sciencedirect.com/science/article/pii/S1756464618303396; https://doaj.org/toc/1756-4646
DOI: 10.1016/j.jff.2018.07.005
Access URL: https://doaj.org/article/737401e12b984733afc4d70e357fa148
Accession Number: edsdoj.737401e12b984733afc4d70e357fa148
Database: Directory of Open Access Journals
More Details
ISSN:17564646
DOI:10.1016/j.jff.2018.07.005
Published in:Journal of Functional Foods
Language:English