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Nanoencapsulation of chitooligosaccharides enhances its oral bioavailability and anti-liver fibrotic effects.

Authors :
Liu, Peng
Li, Heng
Li, Ruiyi
Geng, Yan
Gong, Jinsong
Xu, Hongyu
Xu, Zhenghong
Shi, Jinsong
Source :
Food Research International. Jul2022, Vol. 157, pN.PAG-N.PAG. 1p.
Publication Year :
2022

Abstract

[Display omitted] • Oral bioavailability of COS was improved by nanoencapsulation. • Microfold cell-mediated route was proved to be effective for intestinal absorption of CANs. • CANs enriched in liver improved apoptosis and LSEC capillarization of liver fibrosis. • Antihepatotoxic mechanism of COS was attributed to inhibition of JNK/p38 MAPK pathway. Chitooligosaccharides (COS) significantly attenuates liver dysfunction. However, the conundrum of the oral bioavailability of COS limits their pharmacological effects. Therefore, a strategy of nanoencapsulation was employed to enhance oral bioavailability and tissue-targeted distribution of COS. In this study, nanospheres loaded with COS (CANs) were prepared, their bioavailability, biodistribution, transport mechanism and anti-liver fibrosis effects were explored. Nanoencapsulation improved the oral bioavailability of various COS monomers through microfold cell-mediated absorption route in an indiscriminate manner. CANs were more favorably enriched and protractedly accumulated in the liver. In a liver fibrosis model, CANs ameliorated the pathological state and extracellular matrix deposition. The alleviation of liver fibrosis for COS could be attributed to the inhibition of liver cell apoptosis and liver sinusoidal endothelial cell (LSEC) capillarization. Consequently, this study highlights the improved oral bioavailability of COS and proposes a novel mechanism of COS, for better understanding its hepatoprotective effect. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09639969
Volume :
157
Database :
Academic Search Index
Journal :
Food Research International
Publication Type :
Academic Journal
Accession number :
157562835
Full Text :
https://doi.org/10.1016/j.foodres.2022.111471