马郁兰油减轻右旋糖酐硫酸钠诱导的Balb/c小鼠溃疡性结肠炎的氧化应激，改善结肠上皮屏障功能

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-03-16 DOI:10.15586/ijfs.v35i1.2320

Bouayad Di, H. Grar, Sadia Berzou, O. Kheroua, D. Saidi, H. Kaddouri

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引用次数: 0

摘要

在本研究中，我们探讨了马郁兰油（MO）对右旋糖酐硫酸钠（DSS）诱导的Balb/c小鼠结肠炎的影响。马郁兰油可显著降低DSS诱导的结肠炎症的严重程度，表现为疾病活动指数的改善、结肠长度的缩短、组织病理学评分的降低、髓过氧化物酶活性的降低和白细胞介素6（IL-6）水平的降低。此外，马郁兰油预处理通过降低细胞旁通透性来增强结肠上皮的完整性。马郁兰油可明显降低结肠硫代巴比妥酸反应物质的含量，并提高超氧化物歧化酶、过氧化氢酶和谷胱甘肽巯基含量的活性。马郁兰油可以通过其抗炎和抗氧化特性对溃疡性结肠炎发挥保护作用。

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Marjoram oil attenuates oxidative stress and improves colonic epithelial barrier function in dextran sulfate sodium-induced ulcerative colitis in Balb/c mice

In this study, we explored the effects of marjoram oil (MO) on dextran sulfate sodium (DSS)-induced colitis in Balb/c mice. Marjoram oil was found to significantly reduce the severity of DSS-induced colonic inflammation, as reflected by improved disease activity index, prevented colon length shortening, lower histopathological score, decreased myeloperoxidase activity, and reduced interlukin 6 (IL-6) levels. Moreover, marjoram oil pretreatment enhanced the colonic epithelial integrity by decreasing paracellular permeability. Marjoram oil was found to clearly reduce the colonic levels of thiobarbituric acid reactive substances assay and enhance the activity of superoxide dismutase, catalase, and glutathione sulfhydryl content. Marjoram oil could exert a protective effect on ulcerative colitis through its anti-inflammatory and antioxidant properties.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.