Protective effect of sea cucumber (Acaudina molpadioides) fucoidan against ethanol-induced gastric damage
- 作者：Yanchao Wang ; Wei Su ; Cuiyu Zhang ; Changhu Xue ; Yaoguang Chang ; changyg@ouc.edu.cn ; Xiaolin Wu ; Qingjuan Tang ; Jingfeng Wang
- 关键词：Sea cucumber ; Fucoidan ; Ethanol ; Gastric ulcer ; Oxidative stress ; Matrix metalloproteinase
- 刊名：Food Chemistry
- 出版年：2012
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：15 August, 2012
- 卷：133
- 期：4
- 页码：1414-1419
- 文件大小：695 K
摘要
Sea cucumber is a nutritional aquatic food that is widely consumed in East Asian countries. Employing a rat model of ethanol-induced gastric ulcer, we examined the protective effect of sea cucumber fucoidan (SC-FUC) extracted from Acaudina molpadioides and explored the related mechanisms. Oral administration with 100 mg/kg body weight SC-FUC for 5 days can significantly prevent the formation of gastric ulcer. Moreover, SC-FUC pretreatment could alleviate ethanol-induced histological damage, reverse changes in tissue oxidation and antioxidase activities, and regulate the signalling pathways of mitogen-activated protein kinases and matrix metalloproteinases. This study investigated the ethanol-induced gastric ulcer protective effect of SC-FUC for the first time, and elucidated that the protective mechanisms included anti-oxidation, gastric matrix hydrolysis suppression, and anti-inflammation.