Protective Mechanism of
                    Auricularia auricula
                    Polysaccharides Against Acute Alcoholic Liver Injury Is Related to Different Consumption Doses

Haili Niu; Fangjia Zhao; Zeyu Hu; Qi Wang; Yuan Li; Ivan Kurtovic; Yahong Yuan; Tianli Yue

doi:10.1002/efd2.70125

journal article Open Access Feb 28, 2026

Protective Mechanism of Auricularia auricula Polysaccharides Against Acute Alcoholic Liver Injury Is Related to Different Consumption Doses

Haili Niu

Fangjia Zhao Zeyu Hu

Qi Wang

Yuan Li

Ivan Kurtovic Yahong Yuan

Tianli Yue

eFood Vol. 7 No. 2 · Wiley

View at Publisher Save 10.1002/efd2.70125

Abstract

ABSTRACT

This study investigated the dose‐dependent protective effects of
Auricularia auricula
polysaccharides (AAP) against acute alcoholic liver injury (AALI)
via
the gut‐liver axis in mice. Results indicated that low‐, medium‐, and high‐dose (100, 200, and 400 mg/kg) AAP conferred protection through distinct mechanisms. The low dose alleviated hepatic steatosis by reducing hepatic triglyceride content (0.041 mmol/g prot vs. EtOH group 0.094 mmol/g prot). The medium dose demonstrated potent antioxidant activity, enhancing hepatic catalase (7.02 U/mg prot vs. EtOH 3.28 U/mg prot), superoxide dismutase (107.70 U/mg prot vs. EtOH 81.07 U/mg prot), and glutathione peroxidase (30.08 U/mg prot vs. EtOH 21.99 U/mg prot), while reducing malondialdehyde levels (0.135 nmol/mg prot vs. EtOH 0.309 nmol/mg prot). The high dose excelled at restoring liver function, lowering serum alanine aminotransferase (10.10 U/L vs. EtOH 29.86 U/L) and aspartate aminotransferase activity (24.85 U/L vs. EtOH 35.62 U/L), and exerted anti‐inflammatory effects by suppressing TNF‐α (459.9 pg/mL vs. EtOH 716.7 pg/mL), IL‐1β (333.4 pg/mL vs. EtOH 621.4 pg/mL), and IL‐6 (83.3 pg/mL vs. EtOH 162.9 pg/mL). All AAP treatments elevated characteristic beneficial bacteria including
Bacteroides
,
Muribaculum
, and
Parabacteroides
. These findings demonstrate AAP protects against AALI through coordinated, dose‐specific mechanisms that ameliorate hepatic damage and reshape intestinal flora.

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Published: Feb 28, 2026
Vol/Issue: 7(2)
License: View

Authors

H

Haili Niu

College of Food Science and Technology Northwest University Xi'an Shaanxi China; Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering Xi'an Shaanxi China; Research Center of Food Safety Risk Assessment and Control Xi'an Shaanxi China; Innovative Transformation Platform of Food Safety and Nutritional Health Xi'an Shaanxi China

F

Fangjia Zhao

College of Food Science and Technology Northwest University Xi'an Shaanxi China; Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering Xi'an Shaanxi China; Research Center of Food Safety Risk Assessment and Control Xi'an Shaanxi China; Innovative Transformation Platform of Food Safety and Nutritional Health Xi'an Shaanxi China

Z

Zeyu Hu

College of Food Science and Technology Northwest University Xi'an Shaanxi China; Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering Xi'an Shaanxi China; Research Center of Food Safety Risk Assessment and Control Xi'an Shaanxi China; Innovative Transformation Platform of Food Safety and Nutritional Health Xi'an Shaanxi China

Q

Qi Wang

College of Food Science and Technology Northwest University Xi'an Shaanxi China; Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering Xi'an Shaanxi China; Research Center of Food Safety Risk Assessment and Control Xi'an Shaanxi China; Innovative Transformation Platform of Food Safety and Nutritional Health Xi'an Shaanxi China

Y

Yuan Li

College of Food Science and Technology Northwest University Xi'an Shaanxi China; Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering Xi'an Shaanxi China; Research Center of Food Safety Risk Assessment and Control Xi'an Shaanxi China; Innovative Transformation Platform of Food Safety and Nutritional Health Xi'an Shaanxi China

I

Ivan Kurtovic

College of Food Science and Technology Northwest University Xi'an Shaanxi China; Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering Xi'an Shaanxi China; Research Center of Food Safety Risk Assessment and Control Xi'an Shaanxi China; Innovative Transformation Platform of Food Safety and Nutritional Health Xi'an Shaanxi China

Y

Yahong Yuan

College of Food Science and Technology Northwest University Xi'an Shaanxi China; Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering Xi'an Shaanxi China; Research Center of Food Safety Risk Assessment and Control Xi'an Shaanxi China; Innovative Transformation Platform of Food Safety and Nutritional Health Xi'an Shaanxi China

T

Tianli Yue

College of Food Science and Technology Northwest University Xi'an Shaanxi China; Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering Xi'an Shaanxi China; Research Center of Food Safety Risk Assessment and Control Xi'an Shaanxi China; Innovative Transformation Platform of Food Safety and Nutritional Health Xi'an Shaanxi China

Funding

National Natural Science Foundation of China Award: 32202066

China Postdoctoral Science Foundation Award: 2020M683698XB

Cite This Article

Haili Niu, Fangjia Zhao, Zeyu Hu, et al. (2026). Protective Mechanism of Auricularia auricula Polysaccharides Against Acute Alcoholic Liver Injury Is Related to Different Consumption Doses. eFood, 7(2). https://doi.org/10.1002/efd2.70125

Protective Mechanism of Auricularia auricula Polysaccharides Against Acute Alcoholic Liver Injury Is Related to Different Consumption Doses

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