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Lentinan administraiton relieves gut barrier dysfunction induced by rotavirus in the weaned piglet model

Abstract

Rotavirus (RV) is one of pathogens that induce severe diarrhea in infants and young animals. Shiitake mushroom is a traditional food, and can improve the physiological function, including gut health. As the main component of, Lentinan (LNT) is the main functional component of Shiitake mushroom. This study aimed to verify whether LNT administration could improve intestinal barrier function, and then decrease RV-induced diarrhea in the porcine model. According to the initial weight and origin, a total of 28 weaned piglets were randomly fed 2 diets containing 0 or 84 mg/kg LNT for 19 d (n = 14). On d 15, RV was orally infused to half of pigs in each group. RV challenge induced diarrhea (P < 0.05) and the positive rate of RV non-structural protein 4, impaired intestinal morphology, antioxidant capacity and microbiota (P < 0.05), and increased apoptosis of jejunal epithelial cells (P < 0.05) in piglets. Dietary LNT supplementation improved intestinal morphology, permeability, antioxidant capacity and microbiota (P < 0.05), reduced apoptosis of jejunal epithelial cells (P < 0.05), and further alleviated the effect of RV infection on diarrhea, intestinal morphology, permeability, antioxidant capacity, microbiota and apoptosis of jejunal epithelial cells in piglets (P < 0.05). Thus, these suggest that LNT administration relieved the RV-induced diarrhea of piglets, which could be due that the improvement of antioxidant capacity, apoptosis and microbiota increased gut barrier.

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Supplementary files

Publication details

The article was received on 06 Sep 2018, accepted on 11 Mar 2019 and first published on 14 Mar 2019


Article type: Paper
DOI: 10.1039/C8FO01764F
Citation: Food Funct., 2019, Accepted Manuscript

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    Lentinan administraiton relieves gut barrier dysfunction induced by rotavirus in the weaned piglet model

    X. Mao, H. Hu, X. Xiao, D. Chen, B. Yu, J. He, J. Yu, P. Zheng, J. Luo, Y. Luo and J. Wang, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C8FO01764F

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