Analysis of the Anti-Inflammatory Capacity of Bone Broth in a Murine Model of Ulcerative Colitis
| Autor: | Laura M. Mar-Solís, Adolfo Soto-Domínguez, Luis E. Rodríguez-Tovar, Humberto Rodríguez-Rocha, Aracely García-García, Víctor E. Aguirre-Arzola, Diana E. Zamora-Ávila, Aime J. Garza-Arredondo, Uziel Castillo-Velázquez |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Medicina, Vol 57, Iss 11, p 1138 (2021) |
| Druh dokumentu: | article |
| ISSN: | 57111138 1648-9144 1010-660X |
| DOI: | 10.3390/medicina57111138 |
| Popis: | Background and Objectives: Nutritional deficiencies are one of the main triggers for the development of gastrointestinal diseases, such as ulcerative colitis (UC). Therefore, the objective of the present work consisted of determining the nutrients present in the bone broth (BB) and evaluating their anti-inflammatory properties in a murine model of UC, induced by intrarectal administration of 2, 4, 6-trinitrobenzene sulfonic acid (TNBS), and acetic acid (AcOH). The BB was prepared from the femur of bovine cattle and cooked in distilled water for 8 h at 100 ± 2 °C. Materials and Methods: The BB was administered ad libitum to BALB/c mice for 10 days before the induction of UC. Colon samples were collected for histological analysis and determination of cytokine expression levels by qPCR. Results: It was found that amino acids (AA) are the main nutritional contribution of BB, 54.56% of these correspond to essential AA. The prophylactic administration of BB in the murine model of UC reduced histological damage, decreased the expression of IL-1β (61.12%), IL-6 (94.70%), and TNF-α (68.88%), and increased the expression of INF-γ (177.06%), IL-4 (541.36%), and IL-10 (531.97%). Conclusions: This study shows that BB has anti-inflammatory properties, and its consumption can decrease the symptoms of UC. |
| Databáze: | Directory of Open Access Journals |
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