The alleviating effect of ellagic acid on DSS-induced colitis <i>via</i> regulating gut microbiomes and gene expression of colonic epithelial cells

Li, Xiaoqing; Li, Xu; Peng, Xinan; Huiting, Zhang; Meng, Ke; Jiang, Yiqi; Shi, Haibo; Chen, Haiyan; Zhao, Chao; Yu, Yigang; Ma, Ruiting; Li, Xueli; Cao, Yong

doi:10.1039/d3fo01226c

Cited by 5 publications

(2 citation statements)

References 61 publications

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“…Overall, findings suggest that the lacto-fermentation of herbal infusions could enhance their antioxidant and anti-inflammatory effects, and this effect could be explained, at least partly, by the increase in and release of their phenolic fractions. Although no individual phenolics were evaluated, previous preclinical studies have found both antioxidant and anti-inflammatory activities in the gastrointestinal tract for many, such as rosmarinic acid, ellagic acid, chicoric acid, and caffeic acid, which are present in significant amounts in these herbs and plant extracts [51][52][53][54]. Furthermore, in order to explain whether the effect could be mediated by the (poly)phenolics, we ran a Pearson correlation analysis to evaluate a potential statistical correlation between the changes in the (poly)phenolics through lactofermentation and the antioxidant and anti-inflammatory effects.…”

Section: Discussionmentioning

confidence: 99%

Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions

Ozturk,

Ávila-Gálvez,

Mercier

et al. 2024

Antioxidants

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Recently, the development of functional beverages has been enhanced to promote health and nutritional well-being. Thus, the fermentation of plant foods with lactic acid bacteria can enhance their antioxidant capacity and others like anti-inflammatory activity, which may depend on the variations in the total content and profile of (poly)phenols. The present study aimed to investigate the impact of fermentation with two strains of Lactiplantibacillus plantarum of several herbal infusions from thyme, rosemary, echinacea, and pomegranate peel on the (poly)phenolic composition and whether lacto-fermentation can contribute to enhance their in vitro antioxidant and anti-inflammatory effects on human colon myofibroblast CCD18-Co cells. HPLC-MS/MS analyses revealed that fermentation increased the content of the phenolics present in all herbal infusions. In vitro analyses indicated that pomegranate infusion showed higher antioxidant and anti-inflammatory effects, followed by thyme, echinacea, and rosemary, based on the total phenolic content. After fermentation, despite increasing the content of phenolics, the antioxidant and anti-inflammatory effects via reduction pro-inflammatory markers (IL-6, IL-8 and PGE2) were similar to those of their corresponding non-fermented infusions, with the exception of a greater reduction in lacto-fermented thyme. Overall, the findings suggest that the consumption of lacto-fermented herbal infusions could be beneficial in alleviating intestinal inflammatory disorders.

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Section: Discussionmentioning

confidence: 99%

Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions

Ozturk,

Ávila-Gálvez,

Mercier

et al. 2024

Antioxidants

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“…Inflammatory bowel disease (IBD) represents an idiopathic chronic, relapsing inflammatory disorder in the intestines that is caused by dysregulation of the mucosal immune system [36]. Dietary factors are known to influence the composition and abundance of gut microbiome and have the potential to shape the interplay between gut microbiome and immune responses involved in the pathogenesis of IBD [37,38] and many other diseases. Dietary factors, including bacterial products and gut-derived metabolites, such as short-chain fatty acids, can affect the colonization of certain gut microorganisms [39,40] and gut permeability changes.…”

Section: Discussionmentioning

confidence: 99%

Ellagic Acid Prevented Dextran-Sodium-Sulfate-Induced Colitis, Liver, and Brain Injury through Gut Microbiome Changes

Kim,

Kwon

et al. 2023

Antioxidants

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Inflammatory bowel disease (IBD) affects millions of people worldwide and is considered a significant risk factor for colorectal cancer. Recent in vivo and in vitro studies reported that ellagic acid (EA) exhibits important antioxidant and anti-inflammatory properties. In this study, we investigated the preventive effects of EA against dextran sulfate sodium (DSS)-induced acute colitis, liver, and brain injury in mice through the gut–liver–brain axis. Acute colitis, liver, and brain injury were induced by treatment with 5% (w/v) DSS in the drinking water for 7 days. Freshly prepared EA (60 mg/kg/day) was orally administered, while control (CON) group mice were treated similarly by daily oral administrations with a vehicle (water). All the mice were euthanized 24 h after the final treatment with EA. The blood, liver, colon, and brain samples were collected for further histological and biochemical analyses. Co-treatment with a physiologically relevant dose (60 mg/kg/day) of EA for 7 days significantly reduced the DSS-induced gut barrier dysfunction; endotoxemia; and inflammatory gut, liver, and brain injury in mice by modulating gut microbiota composition and inhibiting the elevated oxidative and nitrative stress marker proteins. Our results further demonstrated that the preventive effect of EA on the DSS-induced IBD mouse model was mediated by blocking the NF-κB and mitogen-activated protein kinase (MAPK) pathway. Therefore, EA co-treatment significantly attenuated the pro-inflammatory and oxidative stress markers by suppressing the activation of NF-κB/MAPK pathways in gut, liver, and brain injury. These results suggest that EA, effective in attenuating IBD in a mouse model, deserves further consideration as a potential therapeutic for the treatment of inflammatory diseases.

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Punicalagin ameliorates DSS-induced colitis in mice through strengthening gut barrier, decreasing oxidative stress and downregulating inflammation via AMPK–NF–κB-STAT3 pathway

Liu,

Li,

Yan

et al. 2024

Food Bioscience

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The alleviating effect of ellagic acid on DSS-induced colitis via regulating gut microbiomes and gene expression of colonic epithelial cells

Abstract: The anti-inflammatory effect of ellagic acid (EA) and its possible underlying mechanism in dextran sulfate sodium (DSS)-induced mouse chronic colonic inflammation were studied.

Cited by 5 publications

References 61 publications

Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions

Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions

Ellagic Acid Prevented Dextran-Sodium-Sulfate-Induced Colitis, Liver, and Brain Injury through Gut Microbiome Changes

Punicalagin ameliorates DSS-induced colitis in mice through strengthening gut barrier, decreasing oxidative stress and downregulating inflammation via AMPK–NF–κB-STAT3 pathway

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