Poria cocos polysaccharide prevents alcohol-induced hepatic injury and inflammation by repressing oxidative stress and gut leakiness

Alcoholic liver disease (ALD) is a major worldwide chronic liver disease accompanied by hepatic inflammation, gut leakiness, and abnormal oxidative stress. Our previous study demonstrated substantial hepatoprotective activity of the active Poria cocos polysaccharide (PCP-1C). The present study explo...

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Published in:Frontiers in nutrition (Lausanne) Vol. 9; p. 963598
Main Authors: Jiang, Yue-hang, Wang, Lei, Chen, Wei-dong, Duan, Yu-ting, Sun, Ming-jie, Huang, Jia-jing, Peng, Dai-yin, Yu, Nian-jun, Wang, Yan-yan, Zhang, Yue
Format: Journal Article
Language:English
Published: Frontiers Media S.A 17-08-2022
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Summary:Alcoholic liver disease (ALD) is a major worldwide chronic liver disease accompanied by hepatic inflammation, gut leakiness, and abnormal oxidative stress. Our previous study demonstrated substantial hepatoprotective activity of the active Poria cocos polysaccharide (PCP-1C). The present study explored whether PCP-1C protects against ALD among hepatic inflammation, gut leakiness, and abnormal oxidative stress. The results showed that PCP-1C significantly improved alcohol-induced liver injury by decreasing serum biochemical parameters, alleviating hepatic steatosis, and reducing lipid accumulation caused by ALD. Moreover, PCP-1C treatment reduced hepatic inflammation by inhibiting the toll-like receptor 4 (TLR4)/nuclear factor-kappa B (NF-κB) signaling pathway and also improved hepatocyte apoptosis by inhibiting the cytochrome P450 2E1 (CYP2E1)/reactive oxygen species (ROS)/mitogen-activated protein kinases (MAPKs) signaling pathway. Regarding intestinal protection, PCP-1C could repair the intestinal barrier and reduce lipopolysaccharide (LPS) leakage. Generally, PCP-1C exerts a positive therapeutic effect on ALD, which may play a pivotal of decreasing inflammatory factor release, inhibiting oxidative stress and apoptosis, and improving intestinal barrier injury.
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Edited by: Susana Ferreira, University of Beira Interior, Portugal
These authors have contributed equally to this work
Reviewed by: Paula Cordero-Perez, Autonomous University of Nuevo León, Mexico; Komal Ramani, Cedars Sinai Medical Center, United States
This article was submitted to Nutrition and Food Science Technology, a section of the journal Frontiers in Nutrition
ISSN:2296-861X
2296-861X
DOI:10.3389/fnut.2022.963598