Tamarind xyloglucan attenuates dextran sodium sulfate induced ulcerative colitis: Role of antioxidation

Publication date: March 2018 Source:Journal of Functional Foods, Volume 42 Author(s): Srinivasan Periasamy, Chia-Hui Lin, Balaji Nagarajan, Nehru Viji Sankaranarayanan, Umesh R. Desai, Ming-Yie Liu Ulcerative colitis (UC) is the leading chronic gastrointestinal disorder, if untreated can cause colon cancer. We characterized tamarind xyloglucan (TXG) as an edible nano-fiber and investigated its role in UC mice. TXG was an efficient free radical quencher and antioxidant in nature. TXG increased the cell viability in DSS-induced cytotoxicity of intestinal epithelial cells (IEC-6) and quenched intracellular reactive oxygen species in IEC-6 cells. Experimental colitis was induced in C57BL/6 mice by administering DSS 3% (w/v) in drinking water; TXG 100 and 300 mg/kg/day were given orally for 7 days simultaneously. TXG protected the colon by attenuating inflammatory cell infiltration, submucosal edema and crypt abscesses. TXG decreased oxidative stress by decreasing MDA, superoxide anion count, iNOS, NOX, COX-2 and p47 expression. Additionally, TXG decreased inflammation by decreasing TNF-α and increasing IL-10. Altogether, TXG is a novel antioxidant and plays an important role in attenuating DSS-induced UC in mice.

Source: Journal of Functional Foods - February 4, 2018 Category: Nutrition Source Type: research