The preventive effect of solubilized sturgeon oil on dextran sulfate sodium-induced ulcerative colitis via inflammation attenuation and intestinal microbiota regulation†
Ji-Hyun Park, Yong-Kwang Lee, Chong-Kil Lee, Hee-Sung Lee, Jeong-Hwan Kim, Min-Hyeok Lee, Yu-Jin Seo, Hwangeui Cho and Chan-Su Park
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引用次数: 0
Abstract
Ulcerative colitis (UC), an inflammatory bowel disease, causes inflammation in the colonic mucosa. The pathogenesis of UC is closely linked to abnormalities in the gastrointestinal microbiota and immune response. Current treatments for UC primarily alleviate symptoms but are associated with several drawbacks, particularly with prolonged use. Therefore, there is a crucial need to explore novel treatment strategies. Solubilized sturgeon oil (SSO) has gained prominence for its anti-inflammatory effects in various contexts; however, its efficacy in UC has not yet been investigated. In this study, we investigated the preventive effects and underlying mechanisms of SSO in a dextran sulfate sodium-induced UC model. Oral administration of SSO significantly alleviated colitis severity by improving weight, disease activity index, and colon length. Moreover, SSO significantly downregulated the expression of interleukin (IL)-1β, IL-6, tumor necrosis factor-alpha, cyclooxygenase-2, and nitric oxide synthase, while enhancing the expression of tight junction-related proteins such as occludin and ZO-1 in colonic tissues. Additionally, SSO inhibited the activation of lipopolysaccharide-stimulated dendritic cells and macrophages and induced alterations in the gut microbiota, with increased Firmicutes and decreased Bacteroidetes abundances. Furthermore, colitis and gastrointestinal inflammation were alleviated in recipient mice that received fecal transplants from SSO-treated mice. These findings indicate that SSO is a promising natural therapeutic agent for preventing colitis by regulating the gastrointestinal microbiota and suppressing the hyperactivation of myeloid cells.
期刊介绍:
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.