Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition
Traditional Chinese preserved egg products have exhibited some anti-inflammatory effects, but their mechanisms of action remain unknown. This study aimed to investigate the anti-inflammatory effects of preserved egg white (PEW) treatment on dextran sulfate sodium (DSS)-induced colitis in mice and th...
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001288 |
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| author | Lingyu Li Ning Qiu Yaqi Meng Chenyan Wang Yoshinori Mine Russell Keast Vincent Guyonnet |
| author_facet | Lingyu Li Ning Qiu Yaqi Meng Chenyan Wang Yoshinori Mine Russell Keast Vincent Guyonnet |
| author_sort | Lingyu Li |
| collection | DOAJ |
| description | Traditional Chinese preserved egg products have exhibited some anti-inflammatory effects, but their mechanisms of action remain unknown. This study aimed to investigate the anti-inflammatory effects of preserved egg white (PEW) treatment on dextran sulfate sodium (DSS)-induced colitis in mice and the underlying mechanisms. The results showed that treatment with PEW in mice with DSS-induced colitis for 14 days effectively improved the clinical signs, inhibited the secretion and gene expression of pro-inflammatory cytokines, and reduced myeloperoxidase (MPO) activity and oxidative stress levels. In addition, western blotting results showed that PEW significantly suppressed DSS-induced phosphorylation levels of nuclear factor-kappa B (NF-κB) p65 and p38 mitogen-activated protein kinase (MAPK) in colon tissues of mice with colitis. PEW also enhanced the production of short-chain fatty acids (SCFAs) and modulated gut microbiota composition in mice with DSS-induced colitis, including increasing the relative abundance of beneficial bacteria Lachnospiraceae, Ruminococcaceae and Muribaculaceae, and reducing the relative abundance of harmful bacteria Proteobacteria. Taken together, our study demonstrated that preserved egg white could alleviate DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inflammatory cytokines, NF-κB, MAPK and gut microbiota composition. |
| format | Article |
| id | doaj-art-614f2ecab76d402faa4e75f75e8488e9 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-614f2ecab76d402faa4e75f75e8488e92025-02-03T05:14:34ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121312323Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota compositionLingyu Li0Ning Qiu1Yaqi Meng2Chenyan Wang3Yoshinori Mine4Russell Keast5Vincent Guyonnet6Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Corresponding author at: Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaDepartment of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, CanadaCASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, AustraliaFFI Consulting Ltd, 2488 Lyn Road, Brockville ON K6V 5T3, CanadaTraditional Chinese preserved egg products have exhibited some anti-inflammatory effects, but their mechanisms of action remain unknown. This study aimed to investigate the anti-inflammatory effects of preserved egg white (PEW) treatment on dextran sulfate sodium (DSS)-induced colitis in mice and the underlying mechanisms. The results showed that treatment with PEW in mice with DSS-induced colitis for 14 days effectively improved the clinical signs, inhibited the secretion and gene expression of pro-inflammatory cytokines, and reduced myeloperoxidase (MPO) activity and oxidative stress levels. In addition, western blotting results showed that PEW significantly suppressed DSS-induced phosphorylation levels of nuclear factor-kappa B (NF-κB) p65 and p38 mitogen-activated protein kinase (MAPK) in colon tissues of mice with colitis. PEW also enhanced the production of short-chain fatty acids (SCFAs) and modulated gut microbiota composition in mice with DSS-induced colitis, including increasing the relative abundance of beneficial bacteria Lachnospiraceae, Ruminococcaceae and Muribaculaceae, and reducing the relative abundance of harmful bacteria Proteobacteria. Taken together, our study demonstrated that preserved egg white could alleviate DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inflammatory cytokines, NF-κB, MAPK and gut microbiota composition.http://www.sciencedirect.com/science/article/pii/S2213453022001288Preserved egg whiteColitisOxidative stressNF-κBMAPKGut microbiota |
| spellingShingle | Lingyu Li Ning Qiu Yaqi Meng Chenyan Wang Yoshinori Mine Russell Keast Vincent Guyonnet Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition Food Science and Human Wellness Preserved egg white Colitis Oxidative stress NF-κB MAPK Gut microbiota |
| title | Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition |
| title_full | Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition |
| title_fullStr | Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition |
| title_full_unstemmed | Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition |
| title_short | Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of infl ammatory cytokines, NF-κB, MAPK and gut microbiota composition |
| title_sort | preserved egg white alleviates dss induced colitis in mice through the reduction of oxidative stress modulation of infl ammatory cytokines nf κb mapk and gut microbiota composition |
| topic | Preserved egg white Colitis Oxidative stress NF-κB MAPK Gut microbiota |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001288 |
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