Im Jin A, Kim Min Seo, Kwon Oran, Shin Jae-Ho, Kim Ji Yeon
Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Republic of Korea.
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 03760 Korea.
Food Sci Biotechnol. 2021 Sep 2;30(9):1249-1256. doi: 10.1007/s10068-021-00965-1. eCollection 2021 Sep.
This study evaluated the anti-inflammatory effect of ginger-cinnamon mixture using an animal model of dextran sulfate sodium (DSS)-induced intestinal inflammation. The mice were administered either distilled water or ginger extract (GE), cinnamon subcritical water extract (CSWE), low GE + CSWE (GCL), and high GE + CSWE (GCH) for 21 days and drinking water containing 5% DSS for the final 7 days to induce intestinal inflammation. We assessed the change of body weight, disease activity index (DAI), histopathological scores, myeloperoxidase (MPO) activity, and mRNA levels. Compared with the DSS group, the GCH group showed increased body weight, inhibited intestinal shortening, and decreased DAI and histopathological score of intestinal inflammation, which was similar to that for the control group. It inhibited MPO activity as well as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α mRNA levels. Therefore, the ginger-cinnamon complex helps to improve intestine inflammation, which is beneficial for gut health.
本研究使用葡聚糖硫酸钠（DSS）诱导的肠道炎症动物模型评估了姜-肉桂混合物的抗炎作用。给小鼠分别灌胃蒸馏水或姜提取物（GE）、肉桂亚临界水提取物（CSWE）、低剂量GE+CSWE（GCL）和高剂量GE+CSWE（GCH），持续21天，在最后7天饮用含5%DSS的饮用水以诱导肠道炎症。我们评估了体重变化、疾病活动指数（DAI）、组织病理学评分、髓过氧化物酶（MPO）活性和mRNA水平。与DSS组相比，GCH组体重增加，肠道缩短受到抑制，肠道炎症的DAI和组织病理学评分降低，这与对照组相似。它还抑制了MPO活性以及白细胞介素（IL）-1β、IL-6和肿瘤坏死因子-α的mRNA水平。因此，姜-肉桂复合物有助于改善肠道炎症，对肠道健康有益。
