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<p>Osteoarthritis (OA) is a global health challenge with limited nutritional and therapeutic options. <i>Porphyra</i>, an edible-medicinal red alga rich in bioactive compounds with gut-modulating properties, yet remains underutilized as most products are low-value preliminary processed goods. Enzymatic hydrolysis represents a promising strategy to improve the processing and functional utilization of <i>Porphyra</i>. Nevertheless, the chondroprotective effects of <i>Porphyra</i>-derived enzymatic hydrolysates and their potential involvement in the gut–joint axis have not been established. In this study, a <i>Porphyra</i> enzymatic hydrolysate (PEPP) was developed by using food-grade porphyranase combined with neutral protease, which exhibited a higher liquefaction rate than protease-only hydrolysate (PEP) and contained oligo-porphyran and peptides. Oral administration of PEPP reduced cartilage destruction, and improved chondrocyte metabolism in OA mice. Mechanistically, PEPP reshaped gut microbiota, promoted propionate production, and propionate attenuated OA progression by upregulating TNFAIP3 to inhibit NF-κB pathway, thereby suppressing chondrocyte catabolism. These findings indicate PEPP as a functional ingredient derived from <i>Porphyra</i>, and support its development as a dietary strategy for promoting joint health through the gut-joint axis.</p>

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A novel Porphyra enzymatic hydrolysate modulates gut microbiota and enhances propionate production to alleviate osteoarthritis

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月22日

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  • Qingyang Fu,
  • Yuhao Sun,
  • Huanhuan Chen,
  • Jincheng Liu,
  • Mingyu Xu,
  • Junfei Chen,
  • Xu Zhai,
  • Lanxia Wu,
  • Chunlin Li,
  • Kehou Pan,
  • Changhu Xue,
  • Yaoguang Chang,
  • Kaidi Wang

摘要

Osteoarthritis (OA) is a global health challenge with limited nutritional and therapeutic options. Porphyra, an edible-medicinal red alga rich in bioactive compounds with gut-modulating properties, yet remains underutilized as most products are low-value preliminary processed goods. Enzymatic hydrolysis represents a promising strategy to improve the processing and functional utilization of Porphyra. Nevertheless, the chondroprotective effects of Porphyra-derived enzymatic hydrolysates and their potential involvement in the gut–joint axis have not been established. In this study, a Porphyra enzymatic hydrolysate (PEPP) was developed by using food-grade porphyranase combined with neutral protease, which exhibited a higher liquefaction rate than protease-only hydrolysate (PEP) and contained oligo-porphyran and peptides. Oral administration of PEPP reduced cartilage destruction, and improved chondrocyte metabolism in OA mice. Mechanistically, PEPP reshaped gut microbiota, promoted propionate production, and propionate attenuated OA progression by upregulating TNFAIP3 to inhibit NF-κB pathway, thereby suppressing chondrocyte catabolism. These findings indicate PEPP as a functional ingredient derived from Porphyra, and support its development as a dietary strategy for promoting joint health through the gut-joint axis.