Gastroprotective Effects of Fermented Lotus Root against Ethanol/HCl-Induced Gastric Mucosal Acute Toxicity in Rats.


Journal

Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595

Informations de publication

Date de publication:
19 Mar 2020
Historique:
received: 21 02 2020
revised: 16 03 2020
accepted: 17 03 2020
entrez: 25 3 2020
pubmed: 25 3 2020
medline: 15 12 2020
Statut: epublish

Résumé

Gastric ulcers are a common gastrointestinal disease across the globe. Alcohol consumption is the primary cause of gastric carcinogenesis and progression. We investigated the gastroprotective effects of fermented lotus root (FL) against ethanol (EtOH)/HCl-induced gastric ulcers in a rat model and the conceivable underlying mechanisms involved. Rats received different doses of FL (50, 100, and 200 mg/kg) or ranitidine (positive control, 30 mg/kg) via oral gavage daily for 14 days. One hour after the last oral administration of FL, the EtOH/HCl mixture was orally intubated to induce gastric damage. Oral administration of FL significantly alleviated the gastric lesions. Moreover, FL also elevated the amounts of nitric oxide and the antioxidant enzyme activities of superoxide dismutase, glutathione peroxidase, and catalase in the stomach. To verify the gastric mucosal defense mechanism, inflammation-related genes were measured. Our results revealed that FL effectively inhibited gastric mucosal damage via downregulation of the nuclear factor-kappaB (NF-κB) response in the stomach. The administration of FL significantly lowered the gastric mRNA expression of inflammation-related genes, including

Identifiants

pubmed: 32204312
pii: nu12030808
doi: 10.3390/nu12030808
pmc: PMC7146638
pii:
doi:

Substances chimiques

Anti-Ulcer Agents 0
Antioxidants 0
NF-kappa B 0
Plant Extracts 0
Protective Agents 0
RNA, Messenger 0
Glutathione Peroxidase EC 1.11.1.9

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Ministry of Agriculture, Food and Rural Affairs
ID : Food Functionality Evaluation program

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Auteurs

Jeong-Hyun Yoo (JH)

Institute for Aging and Clinical Nutrition Research, Gachon University, Gyeonggi-do 13120, Korea.

Eun-Jung Park (EJ)

Institute for Aging and Clinical Nutrition Research, Gachon University, Gyeonggi-do 13120, Korea.
Department of Food and Nutrition, Gachon University, Gyeonggi-do 13120, Korea.

So Hyeun Kim (SH)

Department of Food and Nutrition, Gachon University, Gyeonggi-do 13120, Korea.

Hae-Jeung Lee (HJ)

Institute for Aging and Clinical Nutrition Research, Gachon University, Gyeonggi-do 13120, Korea.
Department of Food and Nutrition, Gachon University, Gyeonggi-do 13120, Korea.

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Classifications MeSH