- 作者：Cibele Lima de Albuquerque ; Monica Comalada ; Desiree Camuesco ; Maria Elena Rodrí ; guez-Cabezas ; Anderson Luiz-Ferreira ; Ana Nieto ; Alba Regina Monteiro de Souza Brito ; Antonio Zarzuelo ; Julio G
- 关键词：Kale ; Papaya ; Inflammatory bowel disease ; Trinitrobenzenesulfonic acid ; Antiinflammatory effect ; Prebiotic effect
- 刊名：e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism
- 出版年：2010
- 出版时间：June 2010
- 年：2010
- 卷：5
- 期：3
- 页码：e111-e116
- 全文大小：355 K
Summary
Background & aimsPapaya and kale are usual vegetables in the Brazilian diet that have antioxidant activity. This study proposed to evaluate the effect of dried vegetables as a prebiotic and as an intestinal anti-inflammatory in the rat colitis model.Methods
Rats received, orally, 500 mg/kg of rat weight of three treatments of dried vegetables: papaya, kale and the mixture of both vegetables (60 % of kale plus 40 % of papaya). In the prebiotic study, after two weeks of treatment, bacteria counts were determined. In the anti-inflammatory study, after the two weeks of treatment, colitis was induced by intracolonic administration of trinitrobenzenesulfonic acid (TNBS), and one week after, damage score and biochemical parameters were evaluated.
Results
Only the administration of the mixture was able to modulate the bacterial flora in healthy rats, as well as in rats with colitis induced by TNBS. In addition, the mixture showed intestinal antiinflammatory effect in the colitic rats. This effect was evidenced by a reduction in damage score, by the colonic iNOS expression downregulated, by the decrease in the production of the TNFα and IL-1β and by the decrease in the MPO activity.
Conclusion
The combination of both vegetables showed prebiotic and anti-inflammatory effects in the TNBS model of rat colitis, when compared to each single vegetable alone.