3rd Edition of International Obesity and Metabolism Conference 2027

Abstract

Radish greens (Raphanus sativus L.) have been a staple in traditional East Asian diets, valued for their rich nutritional content and purported health benefits. Recent research has increasingly focused on their bioactive components, particularly polysaccharides, which have shown promising potential as functional food ingredients. This study aims to explore the prebiotic, anti-inflammatory, and gut-protective properties of radish green polysaccharides (RGP) through various in vitro models, including microbial culture assays and human intestinal organoids.

RGP were first evaluated for their prebiotic activity by measuring their effects on the growth of beneficial human gut bacteria. Specifically, Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Bifidobacterium longum, and Bifidobacterium bifidum were cultured with RGP, and their growth was monitored along with pH changes. The results demonstrated that RGP significantly enhanced the proliferation of these probiotics, indicating strong prebiotic potential.

Furthermore, the anti-inflammatory properties of RGP were investigated using human small intestinal organoids exposed to TNF-α to induce inflammatory conditions. Following RGP treatment, the organoids exhibited improved epithelial barrier integrity, enhanced expression of tight junction proteins such as ZO1, and increased differentiation markers like CDX2 and LGR5. Moreover, RGP positively regulated mucin production (MUC2) and antimicrobial peptide expression (LYZ), suggesting enhanced mucosal protection and regeneration capabilities. The regenerative marker SOX9 was also upregulated, highlighting RGP’s potential in promoting tissue repair under inflammatory conditions.

In addition to gene expression analysis, transcriptome profiling through RNA-Seq further validated the anti-inflammatory effects of RGP. Pathway enrichment analysis revealed that RGP treatment led to the activation of anti-inflammatory and gut-protective pathways, while mitigating inflammatory responses triggered by TNF-α. This multifaceted approach underscores RGP’s capability to modulate gut health at both microbial and cellular levels.

The comprehensive evaluation of RGP’s prebiotic and anti-inflammatory effects supports its potential use as a functional ingredient aimed at improving gut health. The findings presented in this study provide valuable insights into the mechanisms through which RGP exerts its beneficial effects, highlighting its potential application in preventing or alleviating inflammatory gastrointestinal conditions. As the interest in natural and plant-based functional foods continues to grow, RGP emerges as a promising candidate for further research and development in the field of gut health.

This presentation will detail the methodology and results of these investigations, including microbial culture assays, human intestinal organoid models, and transcriptome analysis. The implications of these findings will be discussed in the context of developing functional foods aimed at promoting gut health and combating inflammatory diseases.