Jump to main content
Jump to site search

Issue 5, 2015
Previous Article Next Article

Yulangsan polysaccharide improves redox homeostasis and immune impairment in d-galactose-induced mimetic aging

Author affiliations

Abstract

Yulangsan polysaccharide (YLSP) is a traditional Chinese medicine used in long-term treatment as a modulator of brain dysfunction and immunity. In this study, we evaluated the protective effect of YLSP against D-galactose-induced impairment of oxidative stress and the immune system and evaluated its possible mechanism of action. D-galactose was subcutaneously injected into the dorsal neck of mice daily for 8 weeks to establish the aging model. YLSP was simultaneously administered once daily. The results indicate that YLSP significantly improves the general appearance of the aging mice. YLSP significantly increased the levels of antioxidant enzymes, such as super oxide dismutase, glutathione peroxidase, catalase and total anti-oxidation capability, while decreasing the content of malondialdehyde in different tissues, including the liver, brain, and serum. YLSP also increased the interleukin-2 level while decreasing the interleukin-6 level. Moreover, YLSP significantly inhibited advanced glycation end product formation. Furthermore, YLSP decreased p21 and p53 gene expressions in the liver and brain of D-galactose-treated mice. These results suggest that YLSP may have a protective effect suppressing the aging process by enhancing antioxidant activity and immunity, as well as modulating aging-related gene expression.

Graphical abstract: Yulangsan polysaccharide improves redox homeostasis and immune impairment in d-galactose-induced mimetic aging

Back to tab navigation

Article information


Submitted
08 Mar 2015
Accepted
16 Apr 2015
First published
17 Apr 2015

Food Funct., 2015,6, 1712-1718
Article type
Paper
Author version available

Yulangsan polysaccharide improves redox homeostasis and immune impairment in D-galactose-induced mimetic aging

V. M. Doan, C. Chen, X. Lin, V. P. Nguyen, Z. Nong, W. Li, Q. Chen, J. Ming, Q. Xie and R. Huang, Food Funct., 2015, 6, 1712
DOI: 10.1039/C5FO00238A

Social activity

Search articles by author

Spotlight

Advertisements