López-García Gabriel, Cilla Antonio, Barberá Reyes, Alegría Amparo, Recio María C
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés/n, 46100 Burjassot (Valencia), Spain.
Department of Pharmacology, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés/n, 46100 Burjassot (Valencia), Spain.
Foods. 2019 Apr 4;8(4):114. doi: 10.3390/foods8040114.
The potential anti-inflammatory effect of plant sterols (PS) enriched milk-based fruit beverages (PS, 1 g/100 mL) (MfB) with/without galactooligosaccharides (GOS, 2 g/100 mL) (MfB-G) in an experimental mice model of chronic ulcerative colitis was evaluated. Beverages were orally administered to mice every day by gavage to achieve PS and GOS doses of 35 and 90 mg/kg, respectively, and experimental colitis was induced by giving mice drinking water containing 2% (/) dextran sulphate sodium (DSS) for 7 days, alternating with periods without DSS up to the end of the study (56 days). MfB beverage showed significant reduction of symptoms associated to ulcerative colitis and improved the colon shortening and mucosal colonic damage, but it was not able to reduce the increase of myeloperoxidase levels produced by DSS. MfB-G showed higher incidence of bloody feces and loss of stool consistency than MfB, as well as high levels of immune cells infiltration in colon tissue and myeloperoxidase. Therefore, PS-enriched milk-based fruit beverage could be an interesting healthy food to extend the remission periods of the diseases and the need to evaluate, in a pre-clinical model, the anti-inflammatory effect of the combination of bioactive compounds in the context of a whole food matrix.
在慢性溃疡性结肠炎实验小鼠模型中，评估了富含植物甾醇（PS，1克/100毫升）的乳基水果饮料（MfB）添加/不添加低聚半乳糖（GOS，2克/100毫升）（MfB-G）的潜在抗炎作用。通过灌胃每天给小鼠口服饮料，以使PS和GOS剂量分别达到35和90毫克/千克，通过给小鼠饮用含2%（/）葡聚糖硫酸钠（DSS）的水7天来诱导实验性结肠炎，在无DSS的时期交替进行，直至研究结束（56天）。MfB饮料显示出与溃疡性结肠炎相关症状的显著减轻，并改善了结肠缩短和结肠黏膜损伤，但它无法降低DSS产生的髓过氧化物酶水平的升高。MfB-G比MfB显示出更高的便血发生率和粪便稠度丧失，以及结肠组织中免疫细胞浸润和髓过氧化物酶水平升高。因此，富含PS的乳基水果饮料可能是一种有趣的健康食品，可延长疾病的缓解期，并且需要在临床前模型中评估全食物基质中生物活性化合物组合的抗炎作用。
