Yongnan Piao , Nuoya Wang , Mingji Jin , Jianyu Piao , Mingfeng Han , Zifei Wang , Chunhua Quan , Jishan Yin , Zhonggao Gao , Wenxiang Cui , Shuangqing Wang , Xiuquan Quan
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引用次数: 0
Abstract
Heavy alcohol consumption can lead to various gastrointestinal disorders, with gastric ulcers being the most prevalent. In this study, we explored the reparative effects of a functional drink (FD) enriched with trace elements (TEs) on ethanol-induced gastric ulcers in rats and elucidated its underlying mechanism. Rats were administered anhydrous ethanol (5 mL/kg) orally to induce gastric ulcers and were then randomly assigned to a model, an omeprazole (OME, 20 mg/kg), FD with low-dose (FD-L), medium-dose (FD-M), high-dose (FD-H), FD without added TEs (FD without TEs), and an omeprazole+low-dose group (OME + L). FD increased the activities of antioxidant factors (T-SOD, GSH, CAT, and IL-10), and decreased the inflammatory factors levels (TNF-α, IL-6, MDA, COX-2, and iNOS) by promoting the HGF/c-Met/STAT3 pathway. It also effectively regulate the abundance and diversity of intestinal flora. Finally, FD reduced the severity of gastric mucosal injury caused by invasive factors, improved the morphological structure of gastric mucosal cells, enhanced the ability of oxidative stress, and inhibited excessive inflammatory response. In addition, the combination of OME and FD-L did not significantly affect the therapeutic efficacy of OME, but reduced its adverse effects. Ultimately, FD presentation had a pro-healing effect on the ethanol-induced gastric ulcer model. In conclusion, FD has a wide range of developmental prospects and offers an attractive approach and protocol for the treatment of clinical gastric ulcers.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.