Anti-Colitic Effects of Kanjangs (Fermented Soy Sauce and Sesame Sauce) in Dextran Sulfate Sodium-Induced Colitis in Mice
| Autor: | Kun-Young Park, Jung-Ho Choi, Jae-Hoon Seo, Yaung-Iee Lim, Jia-Le Song |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Colon
Anti-Inflammatory Agents Medicine (miscellaneous) Nitric Oxide Synthase Type II law.invention Proinflammatory cytokine Sesamum Intestinal mucosa law Weight Loss Medicine Animals Edema Food science Colitis Intestinal Mucosa Nutrition and Dietetics biology business.industry Dextran Sulfate Interleukin Soy Foods medicine.disease Ulcerative colitis digestive system diseases Nitric oxide synthase Mice Inbred C57BL Cyclooxygenase 2 Fermentation biology.protein Cytokines Tumor necrosis factor alpha Colitis Ulcerative Female Plant Preparations Phytotherapy business Full Communications |
| Popis: | This study was conducted to investigate the preventive effects of different kanjangs (Korean soy sauces), including acid-hydrolyzed soy sauce (AHSS), fermented soy sauce (FSS), and fermented sesame sauce (FSeS), on 2% dextran sulfate sodium (DSS)-induced ulcerative colitis in C57BL/6J mice. The fermented sauces, particularly FSeS, significantly suppressed DSS-induced body weight loss, increased colon length, and decreased colon weight/length ratios. Histological observations suggested that the fermented sauces prevented edema, mucosal damage, and the loss of crypts induced by DSS compared to the control mice and animals fed AHSS. FSeS and FSS decreased the serum levels of tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), interleukin (IL)-6, and IL-17α. mRNA expression of these cytokines as well as that of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in colon mucosa was also inhibited by the two sauces. Our results suggest that fermented sauces, especially FSeS, exert an anticolitic effect partially by reducing the serum levels of proinflammatory cytokines and inhibiting the mRNA expression of these factors in the colon tissue of mice treated with DSS. However, AHSS did not protect against DSS-induced colitis. In addition, low-dose treatment (4 mL/kg) with the fermented sauces resulted in greater anticolitic effects than consumption of a high quantity (8 mL/kg) of the sauces. |
| Databáze: | OpenAIRE |
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