How does carrageenan cause colitis? A review

被引:12
|
作者
Guo, Juanjuan [1 ,2 ]
Shang, Xuke [1 ,2 ]
Chen, Peilin [1 ]
Huang, Xiaozhou [1 ]
机构
[1] Quanzhou Normal Univ, Coll Oceanol & Food Sci, Quanzhou 362000, Fujian, Peoples R China
[2] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
基金
中国国家自然科学基金;
关键词
Carrageenan; Intestinal inflammation; Pathogenesis; Mucus barrier; Intestinal microbiota; FOOD ADDITIVE CARRAGEENAN; INFLAMMATORY-BOWEL-DISEASE; NF-KAPPA-B; EPITHELIAL BARRIER DISRUPTION; AKKERMANSIA-MUCINIPHILA; GUT MICROBIOTA; ULCERATIVE-COLITIS; IN-VITRO; CELLS; ACTIVATION;
D O I
10.1016/j.carbpol.2022.120374
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Carrageenan is a common additive, but mounting studies have reported that it may cause or aggravate inflammation in the intestines. The safety of carrageenan remains controversial and its inflammatory mecha-nisms are unclear. In this review, the pathogenesis of colitis by carrageenans was discussed. We analyzed the pathogenesis of inflammatory bowel disease, followed that line of thought, the existing evidence of carrageenans causing colitis in cellular and animal models was summarized to draw its colitis pathogenesis. Two pathways were described including: 1) carrageenan changed the composition of intestinal microbiota, especially Akker-mansia muciniphila, which destroyed the mucosal barrier and triggered the inflammatory immune response; and 2) carrageenan directly contacted with receptors on epithelial cells and activated the NF-kappa B inflammatory pathway. This review aim to provide guidance for exploring the treatment of colitis caused by carrageenan, and safe processing and utilization of carrageenan in food industry, which is worthy of study in the future.
引用
收藏
页数:11
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