基于藜麦（Willd.）和槲皮素的功能性食品对布洛芬诱导的小鼠胃损伤的预防性胃保护作用。
Preventive Gastroprotective Effect of a Functional Food Based on Quinoa ( Willd.) and Quercetin in a Murine Model of Ibuprofen-Induced Gastric Damage.
作者信息
Valenzuela-González Maribel, Cárdenas-López José Luis, Burgos-Hernández Armando, Salazar-López Norma Julieta, Viuda-Martos Manuel, Villegas-Ochoa Mónica A, Martínez-Coronilla Gustavo, Domínguez-Avila J Abraham, Gorinstein Shela, González-Aguilar Gustavo A, Robles-Sánchez Rosario Maribel
机构信息
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales Col. Centro. A.P., Hermosillo 83000, Sonora, Mexico.
Facultad de Medicina de Mexicali, Universidad Autónoma de Baja California, Dr. Humberto Torres Sanginés S/N, Centro Cívico, Mexicali 21000, Baja California, Mexico.
出版信息
Antioxidants (Basel). 2025 Jul 21;14(7):893. doi: 10.3390/antiox14070893.
Nonsteroidal anti-inflammatory drug-based therapies are the cause of 20-30% cases of gastric lesions in chronic users worldwide. Co-medication with omeprazole (OMP) is the most commonly used option to prevent these lesions, although this carries risks of its own; thus, alternatives are being explored, such as dietary antioxidant therapies. The objective of this study was to evaluate the gastroprotective activity of quinoa ( Willd.) on ibuprofen (IBP)-induced gastric ulcers in a rat model. Quinoa cookies were formulated with heat-treated quinoa using microwave radiation. The intestinal bioaccessibility of phenols and flavonoids, and the antioxidant activity of microwaved quinoa cookies (MQCs) were notably higher than quinoa cookies without thermal treatment (RQCs): 132% TPC, 52% TFC, 1564% TEAC vs. 67% TPC, 24% TFC, and 958% TEAC, respectively. Basal diets were supplemented with MQCs (20%) and quercetin (Q, 0.20%) as a reference flavonoid and administered for 30 days. Gastric lesions were induced by intragastric IBP doses, with OMP treatment as a positive control. Gastric damage index (macroscopic study), histological score (microscopic study), and plasma antioxidant enzyme activity (SOD and CAT) were evaluated. Macroscopic results showed that the addition of MQCs, Q, and OMP decreased the gastric damage index (GDI) by 50%, 40%, and 3%, respectively, as compared to IBP (GDI 100%). Histological analyses showed neutrophil infiltration and congested blood vessels in IBP-treated tissues; in contrast, the experimental diet groups showed lower infiltration for MQC > OMP > Q, respectively. A significant increase in SOD and CAT enzyme activity was observed in the MQC and Q groups as compared to the IBP group. We conclude that a reduction in the GDI and histological score was observed in IBP-induced murine models fed diets containing 20% MQC and 0.20% Q, demonstrating a preventive gastroprotective effect.
在全球范围内，非甾体类抗炎药疗法是导致20%至30%长期使用者出现胃部病变的原因。与奥美拉唑（OMP）联合用药是预防这些病变最常用的方法，不过这本身也有风险；因此，人们正在探索其他替代方法，比如膳食抗氧化剂疗法。本研究的目的是评估藜麦（藜麦属）对布洛芬（IBP）诱导的大鼠胃溃疡的胃保护活性。使用微波辐射对经过热处理的藜麦制作藜麦饼干。酚类和黄酮类化合物的肠道生物可及性以及微波处理的藜麦饼干（MQC）的抗氧化活性显著高于未经热处理的藜麦饼干（RQC）：总酚含量（TPC）分别为132%和67%，总黄酮含量（TFC）分别为52%和24%，抗氧化能力（TEAC）分别为1564%和958%。基础日粮中添加20%的MQC和作为参考黄酮类化合物的槲皮素（Q，0.20%），持续投喂30天。通过胃内给予IBP剂量诱导胃部病变，以OMP治疗作为阳性对照。评估胃损伤指数（宏观研究）、组织学评分（微观研究）和血浆抗氧化酶活性（超氧化物歧化酶和过氧化氢酶）。宏观结果显示，与IBP组（胃损伤指数100%）相比，添加MQC、Q和OMP分别使胃损伤指数（GDI）降低了50%、40%和3%。组织学分析显示，IBP处理的组织中有中性粒细胞浸润和血管充血；相比之下，实验日粮组的浸润程度较低，分别为MQC>OMP>Q。与IBP组相比，MQC组和Q组的超氧化物歧化酶和过氧化氢酶活性显著增加。我们得出结论，在喂食含20% MQC和0.20% Q日粮的IBP诱导小鼠模型中，观察到胃损伤指数和组织学评分降低，表明具有预防性胃保护作用。
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